Raspberry Oatmeal Crumble Bars
Description
What a wonderful recipe to make for breakfast, dessert or snack. It has a delicious crumble topping on a soft but chewy oatmeal raspberry bar. Yum!
Ingredients
1 stick unsalted butter, melted
1/2 c. sugar
1/4 c. light brown sugar, packed
1 t. vanilla extract
1 c. all-purpose flour
3/4 c. old-fashioned whole-rolled oats (NOT quick cook or instant, they’re too fine- act like flour -will make mixture dry)
pinch salt, to taste, optional
about 12 oz. raspberry preserves (with seeds or seedless, if preferred)
Directions
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Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil; spray with non-stick cooking spray; set aside.
In a large, microwave-safe bowl, add butter; heat on high to melt, about 1 minute. Add both sugars and vanilla; whisk to combine.
Add flour, oats and salt; stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits. Set 1 heaping c. mixture aside for us later as crumble topping.
Transfer remaining mixture to prepared pan; use a spatula or fingers to hard-pack the mixture to create an even, smooth, flat crust.
Evenly spread raspberry preserves over the crust, making sure to cover completely. Preserves should be about 1/8-inch to 1/4-inch thick.
Evenly sprinkle with the reserved crumble topping mixture. (Before sprinkling, squeeze the mixture in palm to encourage bigger crumble pieces to form.)
Bake about 30 - 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack; allow to cool for at least 2 hours before slicing and serving.
8 servings.
Bars will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 6 months.