I Can't Stop Thinking about these Raspberry Crumble Bars (Full Recipe)

Preheat the oven to 350°F.

In a food processor, add 2 cups of old-fashioned oats, 1 and 1/2 cups of all-purpose flour, 1 cup of brown sugar, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon.

Pulse everything together until you get a uniform, almost flour-like consistency.

Add 2 sticks of cold unsalted butter, cubed, to the mixture.

Pulse until a crumbly dough forms; this may take longer than expected, so be patient until it sticks together when pressed.

Press about a third of the mixture into the bottom of a lined 9x13 baking dish and bake for about 10 minutes.

In a bowl, combine 2 and 1/2 cups of fresh raspberries, 3 tablespoons of brown sugar, 2 tablespoons of all-purpose flour, 2 teaspoons of vanilla extract, and 2 teaspoons of lemon zest; mix together and set aside.

Once the crust is out of the oven, spread raspberry jam in an even layer, reaching the corners.

Spoon the berry mixture over the jam in an even layer, pressing the berries into the corners if needed.

Sprinkle the remaining crumbled dough over the top of the berries and bake for 30 to 40 minutes until the top is a light golden brown.

Cut into desired serving size; creator cut into 24 pieces.

Equipment Needed

Spice Level: