Raspberry Crumble Bars

Instructions

1. Step 1

   Heat the oven to 180°C. Line the baking pan with parchment paper, leaving an overhang on two sides.

   Cookware: baking pan, oven, parchment paper

2. Step 2

   Combine the flour, oats, ½ cup (100 gr) of the sugar, baking powder, and salt in the mixing bowl.

   Ingredients used: 240.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 100.0 gr Granulated Sugar, 90.0 gr Rolled Oat, 3.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Add the melted butter and vanilla extract. Stir until the mixture is evenly moistened and forms loose clumps.

   Ingredients used: 170.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, spatula

4. Step 4

   Press about two-thirds of the crumble mixture firmly and evenly into the lined pan. Keep the remaining mixture for the topping.

   Cookware: baking pan

5. Step 5

   Gently mix the raspberries with the remaining 4 tbsp (50 gr) sugar, cornstarch, and lemon juice.

   Ingredients used: 16.0 gr Cornstarch, 50.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 340.0 gr Raspberry

   Cookware: mixing bowl, spatula

6. Step 6

   Spread the raspberry mixture evenly over the base, then scatter the reserved crumble mixture over the top without pressing it down.

   Cookware: baking pan, spatula

7. Step 7

   Bake at 180°C until the topping is golden and the raspberry filling bubbles around the edges.

   Timer: 42 min (fixed)

   Cookware: baking pan, oven

8. Step 8

   Place the pan on a wire rack and let the bars cool completely in the pan.

   Timer: 60 min (fixed)

   Cookware: baking pan, wire rack

9. Step 9

   Lift the slab from the pan using the parchment overhang and cut it into 16 bars.

   Cookware: baking pan, knife, parchment paper