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Raspberry Crumb Bars
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Raspberry Crumb Bars
Is it summer yet? Okay, well since we can’t force that one, at least we can constantly bake with the flavors of summer. This recipe is perfect because it doesn’t even require fresh berries, so when they aren’t in season, no problem. It actually just uses raspberry jam (and you can use any other kind you’d like instead). I prefer to use freezer jam, because it has a fresher flavor, but if you can’t find it the stuff from the shelf will work fine too.
You wouldn’t believe how easy these are to make! This one is staying in my recipe book for sure. They taste amazing, and I had the prep work done in about 10 minutes. Does it get much easier? These only take 7 ingredients people (and if you really wanted you could narrow that down to 6, just omit the salt and use salted butter).
These are perfect to make for entertaining. If you have a whole menu to prepare it’s always nice to have a simple, yet incredible dessert, that will impress guests without all the extra hassle and clean up. This was one bowl, one whisk and one baking dish that was lined with foil – so basically that came out clean. Dishes are my arch nemesis so that just makes one more reason I love this dessert. I’m pretty sure you are going to love these too! If you’d like, you could even add in a little ground cinnamon or fresh lemon zest, but really I think they are perfect just as they are. Enjoy!
Raspberry Crumb Bars
Ingredients
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup rolled oats (old fashioned)
- 1/2 cup packed light-brown sugar
- 1/2 cup unsalted butter, softened
- 3/4 cup raspberry jam, seedless if preferred
Directions
- Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
- In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened.
- Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
- Bake in preheated oven until golden brown, about 34 - 38 minutes. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.
- Recipe Source: adapted from allrecipes
