Raspberry Crumble Bars
These Raspberry Crumble Bars are a delightful combination of a buttery crust, sweet and tangy raspberry filling, and a crunchy crumble topping.They are perfect for dessert, a snack, or even breakfast with a cup of coffee. Enjoy!
Ingredients
For the Crust and Crumble:
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup old-fashioned oats
For the Raspberry Filling:
- 2 cups fresh raspberries or frozen, thawed and drained
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C).Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Crust and Crumble:In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Stir until well combined.Add the flour, baking soda, and salt to the bowl. Mix until the dough is crumbly.Stir in the oats until evenly distributed.
- Form the Crust:Press about 2/3 of the dough mixture evenly into the bottom of the prepared baking pan to form the crust.Set the remaining 1/3 of the dough mixture aside for the crumble topping.
- Prepare the Raspberry Filling:In a medium bowl, combine the raspberries, granulated sugar, lemon juice, and cornstarch. Gently toss to coat the raspberries evenly.
- Assemble the Bars:Spread the raspberry filling evenly over the crust in the baking pan.Sprinkle the reserved crumble mixture over the raspberry layer, breaking it into small chunks with your fingers.
- Bake the Bars:Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the raspberry filling is bubbling.Remove from the oven and let the bars cool completely in the pan on a wire rack.
- Cut and Serve:Once cooled, use the parchment paper overhang to lift the bars out of the pan.Cut into squares and serve.
Notes
- The secret to a perfect crumble is the right balance of butter and dry ingredients. Your crumble mixture should hold together when pressed but still be crumbly enough to scatter over the filling.
- Ensure your crust is firmly packed and pre-bake it for a few minutes before adding the filling. This step helps to create a barrier that prevents the raspberry juices from soaking into the crust.