Description
Simple recipe for sweet and tart raspberry crumble bars with a buttery shortbread base and topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 1/2 cups fresh or frozen raspberries
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, combine the flour, rolled oats, brown sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form the crust.
- In a small bowl, gently toss the raspberries with the granulated sugar and lemon juice. Spread the raspberry mixture evenly over the crust.
- Sprinkle the remaining one-third of the crumb mixture over the raspberries.
- Bake for 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
- Cut into squares.
Notes
- If using frozen raspberries, do not thaw them before using.
- For cleaner cuts, chill the cooled bars for at least one hour before slicing.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15
- Sodium: 80
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: raspberry, crumble bars, shortbread, dessert, oats, baked fruit