Summer
Raspberry Crumble Bars
Jammy raspberry squares with one buttery oat mixture doing double duty as crust and crumb topping.
- Prep
- 20 min
- Cook
- 38 min
- Total
- 58 min
- Yield
- 16 bars
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats
- 3/4 cup packed brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, melted
- 3 cups raspberries
- 1/3 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Steps
- Heat the oven to 175 C (350 F) and line an 8 inch square pan with parchment.
- Stir the flour, oats, brown sugar, baking soda, and salt, then mix in the melted butter.
- Press two thirds of the mixture firmly into the pan.
- Toss the raspberries with granulated sugar, cornstarch, and lemon juice, then spread over the crust.
- Crumble the remaining oat mixture over the berries.
- Bake 35 to 38 minutes, until bubbling at the edges. Cool completely before cutting.
Notes
Raspberries are delicate, so fold them gently with the sugar and cornstarch. Chilling makes the bars easier to cut.
Pairing Pack with coffee for a late-summer picnic.
Start with the harvest
This recipe is tied to raspberries. Browse the Ontario farm finder.
Tools
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- 8 inch square pan
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