Description
These Raspberry Crumb Bars feature a buttery crust, tangy raspberry filling, and a crunchy oat-almond topping, creating the perfect balance of sweet and savory. Easy to make and perfect for brunch, dessert, or a snack, these bars are an irresistible treat for any occasion.
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 12 tbsp cold unsalted butter, cut into pieces
- ½ cup plus 1 tablespoon sugar, divided
- ¼ cup toasted almonds, roughly chopped
- 1 ½ cups old-fashioned rolled oats, divided
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 (6-ounce) containers fresh raspberries
Instructions
- Preheat the Oven: Preheat the oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides for easy removal.
- Prepare the Crust and Topping: In a food processor, pulse together flour, butter, and ½ cup sugar until a sandy texture forms. Transfer ⅓ cup of this mixture to a bowl, fold in chopped almonds and ½ cup oats, then squeeze to form small clumps and chill.
- Make the Base: Add baking soda, salt, and the remaining 1 cup oats to the mixture in the food processor. Pulse until well incorporated. Press this mixture into the bottom of the prepared pan and bake for 14–16 minutes, until golden brown.
- Make the Filling: In a bowl, mash together 1 container of raspberries and the remaining tablespoon of sugar. Spread this mixture evenly over the prebaked crust. Scatter the second container of raspberries and the chilled crumb mixture on top.
- Bake and Cool: Bake for 40–45 minutes, until the top is golden brown. Cool in the pan for 30 minutes, then transfer to a wire rack using the parchment overhang to cool completely.
Notes
- Fruit Fillings: Swap raspberries for other berries like blueberries, blackberries, or strawberries for a different flavor.
- Nuts: Substitute almonds with walnuts or pecans for variety.
- Spices: Add a pinch of cinnamon or nutmeg to the crust for extra flavor depth.
