Raspberry Bars Recipes

These Raspberry Bars have the right crust and topping: buttery crumble.  Featuring fresh raspberries and strawberry jam, these bars are berry lovers' dream.  Delicious breakfast or afternoon treat.

– 200 g (2 cups) old-fashioned oat – 140 g (1 cup) all-purpose flour – 165 g (3/4 cup) light brown sugar – 2.5 g (1 teaspoon) ground cinnamon – 2.8 g (1/2 teaspoon) salt – 226 g (1 cup) cold unsalted butter, diced



Offseason berries taste nothing like peak season berries.  Their popularity as a summer snack and wonderful baking come from it.


  I vividly recall picking blueberries and raspberries at my family's lakeside cabin.  We filled cartons of fresh berries (even though we ate more than we harvested) to last weeks.


We enjoy taking our kids to local farms to harvest berries as parents.  My enthusiasm for baking means I always keep some for sweets.  The perfect example is these raspberry bars. 


Buttery crumble topping and crust with fresh raspberries and strawberry jam.  Simple to create, it's the perfect summer breakfast or afternoon treat.


Always bake with unsalted butter to control salt.  To make a crumbly topping instead of cookie dough, use cold butter from the fridge for these bars.


The raspberries shine in this recipe.  Use fresh raspberries whenever possible.  Using frozen raspberries makes the filling runny because to their greater moisture content.  Increase thickening agent to compensate.  Before making these bars, wash and dry your berries.


All-purpose flour thickens the filling.  Raspberries explode with flavor and juice when baked.  These fluids thicken as the raspberry bars cool due to flour.  Replace 2 tablespoons of all-purpose flour with 1 tablespoon of cornstarch.


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Raspberry Bars Recipes