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
Category: Dessert
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.
- 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
- 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.
