Raspberry Bars with Crumble Topping — These easy raspberry bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!
I love raspberries allly. From crisps and disintegrates to bread to scones to drinks, I’m a fan. Furthermore, if there’s a disintegrate or streusel beating, the more joyful I am! It’s far superior when the outside layer and disintegrate besting are very much the same, so there’s one less advance and one less bowl to wash. Which is by and large the case with these remarkably simple, no-blender raspberry oats bars.
I adjusted my Blueberry Oatmeal Crumble Bars, which are a peruser top pick, and consolidated raspberry protects all things being equal. You don’t require new raspberries for this organic product bar formula, so you can make the bars year round.These raspberry bars are delicate and somewhat chewy, and the generous oats are an ideal difference to the sweet jam. The enormous, rich, oats disintegrates are compelling.
These pastry bars aren’t excessively sweet, and the raspberry flavor sparkles pleasantly making them a simple in and out breakfast, nibble, or a sound treat. They likewise end up being sans egg, which may prove to be useful for certain individuals.
These easy Raspberry Bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
- pinch salt, optional and to taste
- about 12 ounces raspberry preserves (with or without seeds),
INSTRUCTIONS
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the sugars, vanilla, and whisk to combine.
- Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
- Evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.
NOTES
- Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
