Raspberry Squares
Ingredients
1¼ c. all-purpose flour⅓ c. granulated sugar + 1 tbsp.
¼ tsp. salt
10 tbsp. (1¼ sticks) unsalted butter, cubed
⅓ c. old-fashioned rolled oats
4 tbsp. pecans, chopped
2 tbsp. light brown sugar
1 tsp. corn starch
¼ c. raspberry jam
1½ c. (12 oz.) fresh raspberries, washed
1/4 tsp. vanilla extract
2 tsp. fresh lemon juice + 1 tsp. zest
DIRECTIONS:
1. Preheat oven to 350 degrees. Line a 8 X 8" baking pan with a foil or parchment.
2. In a medium mixing bowl, whisk together the flour, ⅓ c. granulated sugar, and salt. With a pastry blender cut in the 10 tbsp. of butter until the mixture resembles wet sand. Reserve half of the mixture for the topping.
3. Sprinkle half of the mixture into the prepared pan and press into an even layer. Bake the crust until the edges begin to brown (15-17 minutes). Remove and allow to cool for 10 minutes.
4. Meanwhile, combine the reserved flour mixture, oats, nuts, and brown sugar together in a medium bowl. Add the remaining 2 tbsp. butter and mix until small clumps begin to form. Set aside.
1. Preheat oven to 350 degrees. Line a 8 X 8" baking pan with a foil or parchment.
2. In a medium mixing bowl, whisk together the flour, ⅓ c. granulated sugar, and salt. With a pastry blender cut in the 10 tbsp. of butter until the mixture resembles wet sand. Reserve half of the mixture for the topping.
3. Sprinkle half of the mixture into the prepared pan and press into an even layer. Bake the crust until the edges begin to brown (15-17 minutes). Remove and allow to cool for 10 minutes.
4. Meanwhile, combine the reserved flour mixture, oats, nuts, and brown sugar together in a medium bowl. Add the remaining 2 tbsp. butter and mix until small clumps begin to form. Set aside.
5. In a small bowl using a rubber spatula, combine the jam, raspberries, sugar, cornstarch, vanilla, lemon juice and zest together.
6. Spread the berry mixture evenly over the warm crust, then sprinkle with the streusel topping. Place in oven and bake until the filling is bubbling and the topping is golden brown (24 to 26 minutes), rotating the pan halfway through baking.
7. Remove from oven and let the bars cool completely in the pan on a wire rack for about 1 hour. Remove the bars from the pan using the foil, cut into squares, and serve.
6. Spread the berry mixture evenly over the warm crust, then sprinkle with the streusel topping. Place in oven and bake until the filling is bubbling and the topping is golden brown (24 to 26 minutes), rotating the pan halfway through baking.
7. Remove from oven and let the bars cool completely in the pan on a wire rack for about 1 hour. Remove the bars from the pan using the foil, cut into squares, and serve.
Stephen + Natalie | Makes approximately 9 bars
Yum yum yum. I have raspberries in the garden which will soon need using. I shall have to give this a go!
ReplyDeletethese look fresh and fabulous. i think they would be great for a cookout!!
ReplyDeleteThese look wonderful!!! I'm pinning them for later. Thanks!
ReplyDeleteWe have fresh raspberries in the garden so I can make these! Might mix it up and make blueberry ones too. I love that there are pecans in this recipe, they are my favorite nut to put in baked goods.
ReplyDeleteToo bad I just finished the raspberries this morning! That is okay, I know where to get more. Thanks for the recipe idea.
ReplyDeletegoodness these look delish. please come link up at mercyinkblog.com for our hearts&homes link party--- we'd love to have this yummy recipe added to the archives! :)
ReplyDeletehappy friday,
lauren
Raspberry is such a great flavour.
ReplyDeleteI found this via Simple Living with Diane Balch. I linked in a retro steak dish. Have a super week.
These look delicious! Thanks for sharing at the Weekend Potluck!
ReplyDelete~Kim
I have the same issues with raspberries and blackberries...I just can't get past the seeds. But these oatmeal bars would tempt me to try them...seeds and all:-) Thank you so much for sharing on Trick or Treat Tuesday!!!
ReplyDeleteI just saw some neighbors picking raspberries and blackberries... Yum. This looks fantastic. Please stop by and link them to Foodie Friday
ReplyDelete