Raspberry Streusel Bars
Sweet and tangy, these triple layer Raspberry Streusel Bars are perfect for berry lovers. With a thick layer of raspberry filling wedged between a buttery oatmeal streusel these soft, chewy squares are a must-taste cross between a cookie and a fruit crumble.
Ingredients
Raspberry Filling
- 12 ounces frozen raspberries
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour unbleached
- 1 Tbsp cornstarch
- 1/4 cup lemon juice freshly squeezed
Streusel
- 1 1/2 cups old fashioned oats
- 1 1/2 cups all-purpose flour unbleached
- 1 cup light brown sugar packed
- 1/2 tsp baking powder
- 3/4 cup unsalted butter melted
- 1/4 tsp sea salt fine
Instructions
Raspberry Filling
- Place frozen raspberries in a bowl of cold water and let sit for 5 minutes to defrost.
- Drain berries with a colander then pat raspberries with multiple layers of paper towels until all excess moisture is removed.
- Add raspberries to a medium-size mixing bowl with sugar, flour, cornstarch and lemon juice. Stir gently until combined.
- Set aside while you prepare streusel.
Streusel
- Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper.
- In a large bowl, add all streusel ingredients then stir with a fork until mixture begins to form clumps.
- Measure a heaping half cup of streusel and set aside for later use as the topping.
- Press remaining streusel into bottom of the baking pan then bake for 10 to12 minutes or until set.
- Remove baking pan from oven then pour raspberry filing over warm streusel.
- Sprinkle reserved streusel onto raspberry layer then bake for 25 to 30 minutes or until top is golden brown.
- Cool bars in pan for 30 minutes then cover and refrigerate for a minimum of 2 hours until set.
- Cover and store raspberry bars in the refrigerator up to 5 days.