Tart and sweet raspberry bars with a crumbly oat and brown sugar topping.
Raspberry Bars & A Little Bit of Fate
by Jessie Daye
Raspberry Brown Sugar Crumble Bars
Ingredients
- 12 oz organic Driscoll's raspberries
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 small lemon, juice
- 1 teaspoon lemon zest
- 3 cups rolled oats
- 3 cups all-purpose flour
- 2 cups light brown sugar not packed
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups melted unsalted butter
Method
- Rinse berries and pat dry, then place in the freezer for 15 minutes so they firm up a bit.
- Preheat oven to 350 degrees. Mix raspberries with sugar, flour, cornstarch, lemon zest, and lemon juice. Gently squish berries so they break down. DO NOT smash until they are mush. You want some visible berry pieces.
- Mix oats, flour, sugar, baking powder, salt, and melted butter together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 12 minutes.
- Spoon the raspberry mixture on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 30 minutes.
- Remove from oven and chill for approximately two hours. Cut and serve. Store in refrigerator.
Notes
Chill for approximately two hours before cutting and serving. Store in refrigerator.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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