Here’s a revamped version of the Raspberry Crumble Bars recipe that’s easy to follow and perfect for a summer treat:
Ingredients:
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Raspberry Filling:
- 24 ounces of frozen raspberries (you can also use fresh ones if you prefer)
- 1/2 cup granulated sugar (add a bit more if your raspberries are really tart)
- 2 tablespoons flour
- 1 tablespoon cornstarch
- Juice of one lemon
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Crumble Layer:
- 3 cups rolled oats (old fashioned is best)
- 3 cups flour
- 2 cups loosely packed brown sugar
- 1 teaspoon baking powder
- 1 1/2 cups melted butter (salted works great)
- 1/2 teaspoon salt
Instructions:
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Prep the Raspberries:
- Preheat your oven to 350 degrees Fahrenheit.
- Place the raspberries in a large colander and rinse them under warm water for about a minute. Let them drain for about an hour until they’re softened and well-drained. To help them along, you can gently press them to squeeze out extra liquid.
- Toss the raspberries with sugar, flour, cornstarch, and lemon juice.
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Make the Crust:
- In a bowl, mix together the oats, flour, brown sugar, baking powder, melted butter, and salt until it forms a crumbly mixture.
- Press two-thirds of this mixture into the bottom of a 9×13 inch baking pan lined with parchment paper. Bake this base for 10 minutes.
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Assemble and Bake:
- Spread the raspberry mixture over the pre-baked crust. Sprinkle the remaining crumble mixture on top.
- Bake in the oven for another 25-30 minutes.
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Cool and Serve:
- Let the bars cool down after baking. They’ll need a few hours in the fridge to set properly and form into bars. If you’re too eager to wait, feel free to dig in while it’s still like a soft fruit crisp!
Notes:
- Thawing and draining the raspberries properly is crucial to avoid soggy bars.
- Chilling the bars helps them hold their shape better and enhances the flavor, especially if you like your desserts cold.
Enjoy your delicious Raspberry Crumble Bars, a perfect blend of tart raspberries and sweet, buttery crumble!
