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.
|Cinnamon||1/2 teaspoon||₹ 90 / kg|
|Baking Powder||1 teaspoon||₹ 60 / 500 gm|
|Brown Sugar||1 Cup||₹ 210 / kg|
|All Purpose Flour||1 1/2 Cups||₹ 80 / kg|
|Old Fashion Oats||2 Cups||₹ 150 / kg|
Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.
Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.
Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst.
Let cool completely before cutting into bars. Keep stored in a sealed container for up to 1 week.