Prep Time
25 Minutes
Cooking Time
45 Minutes
Servings
1 Cake
Cuisine
Bakery
Calories
800 KCal
About recipe

Sweet, soft, wonderfully juicy raspberry crumble bars. With a soft oat-brown-sugar-butter cookie-like base, and a thick, sweet, and tart but not overwhelming layer of raspberries in the middle, tucked in by a light dusting of those subtle streusel-like crumbs on top.

You’re gonna need to be making these.

I have strong opinions about fruit bars. I like them to be soft, not crunchy. I like them to be fruity, but not overloaded with fruit. I like them to taste kind of like cookies, but not a crunchy cookie and definitely not anything resembling the flavor of almond extract. I just… that’s not for me. I’ve eaten enough bars in church basements in my life to know what I like.

Ingredients Quantity Price
Old Fashion Oats 2 Cups ₹ 150 / kg
All Purpose Flour 1 1/2 Cups ₹ 80 / kg
Brown Sugar 1 Cup ₹ 210 / kg
Baking Powder 1 teaspoon ₹ 60 / 500 gm
Cinnamon 1/2 teaspoon ₹ 90 / kg
Directions
Directions
Step 1:

Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.

Step 2:

Whisk 3 cups flour, the baking powder, and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.

Step 3:

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.