Raspberry Crumble Bars

 

 

Ingredients:

FILLING

• 6 cups (26 oz.) fresh or thawed frozen raspberries
• 3/4 cup seedless raspberry jam
• 1/2 cup granulated sugar
• 6 tablespoons cornstarch
• 1 1/2 teaspoon lemon zest (from 1 lemon)

 

CRUMBLE

• Cooking spray
• 2 cups all-purpose flour
• 1 1/2 cups uncooked old-fashioned regular rolled oats
• 1 1/2 cups packed light brown sugar
• 1 cup sliced almonds
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 cup butter, melted

 

Directions:

Prepare the Filling: Stir together first five ingredients in a saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low; cook, stirring often, until thickened and reduced to 3 1⁄2 cups, 8 to 10 minutes. Cool completely, about 1 hour.

Prepare the Crumble: Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with cooking spray. Line bottom and sides of pan with parchment, leaving a 2-inch overhang on all sides. Stir together flour, oats, brown sugar, almonds, cinnamon, and baking soda in a large bowl. Stir in melted butter until combined. Firmly press 4 cups of the Crumble mixture into bottom of prepared pan. Bake until lightly browned around edges, 10 to 12 minutes. Cool 5 minutes.

Spread cooled Filling over warm crust; sprinkle with remaining Crumble. Bake at 350°F until filling is bubbly, 35 to 40 minutes. Cool completely in pan, about 2 hours. Lift bars out of pan using parchment as handles. Slice into 32 bars.