Jammy Raspberry Crumble Bars (Printable Version)
# What You'll Need:
→ Crust & Crumble
01 -
210 g all-purpose flour
02 -
80 g rolled oats
03 -
1/4 tsp baking soda
04 -
1/4 tsp salt
05 -
1/4 tsp cinnamon
06 -
168 g unsalted butter, melted
07 -
100 g light brown sugar
08 -
50 g granulated sugar
09 -
4 g vanilla extract
→ Filling
10 -
425 g fresh raspberries
11 -
150 g granulated sugar
12 -
1/8 tsp salt
13 -
24 g cornstarch
14 -
1 tsp fresh lemon juice
# Step-by-Step Directions:
01 -
Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
02 -
Whisk together flour, oats, baking soda, salt, and cinnamon in a medium bowl. In a large bowl, combine melted butter, brown sugar, granulated sugar, and vanilla until well incorporated. Add dry ingredients and fold in until fully combined.
03 -
Reserve 220 g of dough for topping (keep chilled until needed). Press remaining dough evenly into the bottom of the prepared baking pan.
04 -
Bake crust for 14 to 16 minutes, until lightly golden and set. Transfer to a wire rack and cool for 15 minutes.
05 -
Combine raspberries, sugar, salt, cornstarch, and lemon juice in a heavy saucepan over medium-high heat. Bring to a boil, pressing firmly on berries to release juices, about 3 to 4 minutes. Reduce heat to low and simmer for 1 to 2 minutes, until filling is thickened and coats the back of a spoon. Remove from heat and cool for 10 minutes.
06 -
Spoon raspberry filling evenly over the cooled crust. Crumble the reserved dough over the filling to create a textured topping.
07 -
Bake for 40 to 42 minutes, or until topping is golden and filling is slightly bubbly. Cool completely in pan on a wire rack.
08 -
Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; cut into squares with a sharp knife.
# Helpful Notes:
01 -
Store crumb bars in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.
02 -
For the raspberry filling, you can use fresh or frozen raspberries. If using frozen berries, add directly to the saucepan from the freezer and cook as directed (do not thaw).
03 -
Alternatively, you can use about 320 g raspberry jam as a filling - simply spread it over the par-baked crust and top with remaining crumble.
04 -
To freeze, cool completely, place bars on a baking sheet and freeze flat for 1 hour. Transfer to an airtight container and freeze up to 8 weeks. Thaw overnight in the refrigerator before serving.