Raspberry Crumb Bars

Growing up, I used to love picking raspberries in my Grandpa’s garden this time of year. The berries were bursting with sweetness and he would turn them into delicious pies and jams. My mom picked some for me at a local farm a few days ago and I was so excited to enjoy them! I froze the berries right away and thawed some for this recipe. Serve these bars with coffee or tea for a yummy breakfast, dessert or snack.

1. Preheat oven to 350. Line a 13×9 pan with parchment paper.
2. Place the thawed berries in a colander and drain as much liquid as possible. Transfer the berries to a large mixing bowl and combine with sugar and flour. Set aside.

3. Make crumb mixture: Mix oats, flour, sugar, baking powder, melted butter and salt in a separate bowl until crumbly. Press 2/3 of the mixture onto the bottom of the prepared pan. Bake for 10 minutes.

4. Spread the raspberry mixture evenly onto the crust and top with remaining crumb mixture. Bake for 30 more minutes.

5. Once out of the oven, allow the bars to cool completely in the pan. Once cooled, lift up on the edges of the parchment paper and place on a cutting board. Cut into 20 squares. Store any leftovers in an airtight container for up to 3 days.

Raspberry Crumb Bars

Makes 20 bars

All you need:

Berries:

2 pounds frozen raspberries, thawed

1/2 cup sugar

3 tablespoons flour

Crumb Mixture:

3 cups old-fashioned oats

3 cups flour

2 cups brown sugar

1 teaspoon baking powder

1 1/2 cups (3 sticks) unsalted butter, melted

1/2 teaspoon salt

All you do:

1. Preheat oven to 350. Line a 13×9 pan with parchment paper.
2. Place the thawed berries in a colander and drain as much liquid as possible. Transfer the berries to a large mixing bowl and combine with sugar and flour. Set aside.
3. Make crumb mixture: Mix oats, flour, sugar, baking powder, melted butter and salt in a separate bowl until crumbly. Press 2/3 of the mixture onto the bottom of the prepared pan. Bake for 10 minutes.
4. Spread the raspberry mixture evenly onto the crust and top with remaining crumb mixture. Bake for 30 more minutes.
5. Once out of the oven, allow the bars to cool completely in the pan. Once cooled, lift up on the edges of the parchment paper and place on a cutting board. Cut into 20 squares. Store any leftovers in an airtight container for up to 3 days.