Raspberry Crumble Bars
These raspberry crumble bars take less than 15 minutes to prep. They're simple, easy to make, and are an absolute crowd-pleaser.
Servings: 16 bars
Calories: 180kcal
Ingredients
Crumble
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter melted and cooled
- ¼ cup pecans chopped
Raspberry Filling
- 2 cups fresh raspberries
- 2 tablespoon granulated sugar
- 1 ½ tablespoon fresh lemon juice
- 2 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on at least two of the sides for easy removal. Set aside.
- In a large bowl, combine the rolled oats, flour, brown sugar, baking powder, and salt. Add the butter and mix until the dry ingredients are evenly moistened and crumbly.
- Transfer 1 cup of the oat mixture to a separate bowl. Stir in the pecans and set aside for the topping.
- Press the remaining oat mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes to set the crust.
- Meanwhile, make the filling. In a medium bowl, gently toss the raspberries, lemon juice, sugar, flour, and vanilla extract until the berries are evenly coated.
- Remove the crust from the oven and spread the raspberry filling evenly over the top. Evenly sprinkle the reserved pecan-oat mixture evenly over the filling.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Let the bars cool completely in the pan on a wire rack. Once cool, lift them out using the parchment overhang. Slice into 16 squares and serve.
Nutrition
Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 78mg | Potassium: 91mg | Fiber: 2g | Sugar: 16g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg