Berry season calls for fresh raspberry bars, and these aren’t your average bar! They’re loaded with a thick filling of fresh and perfectly sweetened raspberries sandwiched between a hefty layer of buttery dough and oats. They’re ooey-gooey, with a thick raspberry center similar to pie filling, and just PERFECT. You will need at least a couple of these sweet treats in one sitting (fork and extra napkins recommended)!
– all-purpose flour – old-fashioned oats – light brown sugar – baking soda – salt – butter, melted – fresh raspberries – sugar cornstarch lemon zest and juice
1. Make the crust/topping: Preheat the oven and prepare an 8-inch baking pan. Combine the flour, oats, brown sugar, baking soda and salt, then stir in the melted butter. The mixture will look a bit sandy but will bind when pinched together.
1. Form the crust: Firmly press half of the crust mixture into the pan, and bake for 12-14 minutes (it will puff up slightly).
1. Make the raspberry filling: When the crust is baking, place the raspberries in a mixing bowl. Separately, combine the sugar, cornstarch and lemon zest. Add the lemon juice to the berries and then fold in the sugar/cornstarch. Let it sit for 5-10 minutes while crust bakes.
Layer and bake: Spread the raspberry filling over the baked crust and sprinkle the remaining half of the crumble over the berries. Bake for 35-40 minutes until the raspberry juices are bubbling and the crust turns golden brown. Remove from the oven and allow the raspberry bars to cool completely.
These are not your ordinary raspberry bars. They are loaded with a thick filling of fresh raspberries that are perfectly sweetened. It is more like a pie filling and you just might need a fork to eat them.