These Raspberry Oat Crumble Bars bake up into three layers of shortbread goodness, sweet raspberry, and buttery crumble. They taste like brown sugar and old-fashioned oats, with a healthy smear of jam oozing out the middle.
Raspberry Oat Crumble Bars
These Raspberry Oat Crumble Bars bake up into three layers of shortbread goodness, sweet raspberry, and buttery crumble. They taste like brown sugar and old-fashioned oats, with a healthy smear of jam oozing out the middle.
Ingredients
- 1 1/4 cups flour
- 1/3 cup packed light brown sugar
- 1/2 tsp salt
- 5 oz (10 tablespoons) cold unsalted butter, cut into pieces
- 1 tablespoon milk
- 1 1/2 cups old fashioned oats
- 3/4 cup seedless raspberry jam
Instructions
- Preheat oven to 375 degrees F.
- Mix the flour, sugar, and salt in the bowl of a food processor, then add the butter and pulse until a dough starts to form. Blend in the milk. (If you don’t have a food processor you could do this with an electric mixer, a pastry cutter, or even a fork and man power.) Transfer the dough-bits to a bowl and knead in the oats until well combined.
- Put 3/4 cup dough off to the side (this will be used as the crumble.) Press the rest of the dough evenly into a buttered 9×9″ metal baking pan (I lined the pan with parchment paper and skipped the buttering). Spread the jam evenly over the top (if the jam seems tough to spread, heating it a little could help.) Crumble the reserved dough evenly over the top.
- Bake in the center of the oven until golden, 20-25 minutes, and cool completely in the pan on a rack. Use a knife to loosen the sides, lift it out, and cut into bars on a cutting board.
Recipe and Photo: 17 and baking
