Raspberry Crumb Bars

Name: Raspberry Crumb Bars
Total time: 1 h 50 min
Yield: 16 serving(s)
Ingredients: 1 c. all-purpose flour, spooned and leveled; 12 tbsp. (11/2 sticks) cold unsalted butter, cut into pieces; 1/2 c. plus 1 tablespoon, sugar, divided; 1/4 c. toasted almonds, roughly chopped; 1 1/2 c. old-fashioned rolled oats, divided; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 2 (6-ounce) containers fresh raspberries

By Erika DuganPublished: Apr 5, 2020

2 Ratings

Jump to recipe

Brian Woodcock

Yields:

16 serving(s)

Total Time:

1 hr 50 mins

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Ingredients

1 cup all-purpose flour, spooned and leveled
12 Tbsp. (11/2 sticks) cold unsalted butter, cut into pieces
1/2 cup plus 1 tablespoon, sugar, divided
1/4 cup toasted almonds, roughly chopped
1 1/2 cups old-fashioned rolled oats, divided
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 (6-ounce) containers fresh raspberries

Directions

1. Step 1Preheat oven to 375°F. Line an 8-inch-square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
2. Step 2Pulse together flour, butter, and 1/2 cup sugar in a food processor until a sandy texture forms, 10 to 12 times. Transfer 1/3 cup to a bowl, and fold in almonds and 1/2 cup oats. Squeeze together to form small clumps; chill.
3. Step 3Add baking soda, salt, and remaining 1 cup oats to mixture in food processor. Pulse until incorporated, 12 to 15 times. Press into bottom of prepared pan. Bake until golden brown, 14 to16 minutes.
4. Step 4Mash together 1 container raspberries and remaining tablespoon sugar in a bowl. Spread over prebaked crust. Scatter remaining container raspberries and chilled crumb mixture on top.
5. Step 5Bake until golden brown, 40 to 45 minutes. Cool in pan 30 minutes, then use overhang to transfer to a wire rack to cool completely.