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To make these tasty Raspberry Crumble Bars, you need: - 2 cups all-purpose flour - 1 cup rolled oats - 1 cup brown sugar, packed - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup unsalted butter, melted - 1 teaspoon vanilla extract - 2 cups fresh raspberries (or frozen, thawed and drained) - 1 tablespoon cornstarch - 2 tablespoons lemon juice - 1/4 cup granulated sugar (for the raspberry filling) You can switch some ingredients if needed. Here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap brown sugar with coconut sugar for a healthier choice. - Try whole wheat flour or gluten-free flour for a different texture. - Feel free to replace raspberries with blueberries or strawberries. Using great ingredients makes a big difference. Here are brands I trust: - For flour, I recommend King Arthur Flour. - Bob's Red Mill is my go-to for rolled oats. - Land O'Lakes offers excellent unsalted butter. - For sugar, C&H Sugar is a solid choice. - Fresh raspberries from Driscoll’s are always sweet and juicy. You can find the full recipe above for detailed steps! First, gather all your ingredients. You will need: - 2 cups all-purpose flour - 1 cup rolled oats - 1 cup brown sugar, packed - 1/2 teaspoon baking powder - 1/2 teaspoon salt - 1 cup unsalted butter, melted - 1 teaspoon vanilla extract - 2 cups fresh raspberries (or frozen, thawed and drained) - 1 tablespoon cornstarch - 2 tablespoons lemon juice - 1/4 cup granulated sugar (for the raspberry filling) Next, preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking dish. Leave some parchment paper overhang. This helps you lift the bars out later. In a large bowl, mix the flour, rolled oats, brown sugar, baking powder, and salt. Stir well. Pour in the melted butter and vanilla. Mix until it forms a crumbly dough. Save about 1 cup of this for later. Now, in another bowl, toss the raspberries with cornstarch, lemon juice, and granulated sugar. Coat them well. Gently fold these raspberries into the remaining dough. Press half of the crumb mixture into the bottom of your baking dish. This will be your base layer. Spread the raspberry filling evenly over this layer. Finally, sprinkle the reserved crumble on top. Place your dish in the preheated oven. Bake for 30-35 minutes. The top should be golden brown and the filling bubbly. Keep an eye on it to avoid burning. Once baked, remove it from the oven. Let it cool completely in the dish. Use the parchment overhang to lift it out. Cut into squares when cool. To get a great crumble texture, don’t overmix. Mix just until combined. The dough should feel crumbly yet hold together when pressed. Use cold butter if you prefer a firmer texture. This keeps the crumble from spreading too much during baking. Another tip is to sprinkle a little extra sugar on top before baking. This gives a nice crunch and a lovely caramel flavor. Enjoy those delicious raspberry crumble bars! To keep your Raspberry Crumble Bars fresh, store them in an airtight container. They stay good at room temperature for up to three days. If you want them to last longer, place them in the fridge. They can last up to a week when refrigerated. For longer storage, freezing is a great option. Wrap each bar tightly in plastic wrap, then place them in a freezer bag. They can stay fresh in the freezer for up to three months. These bars shine at many events. For a family picnic, cut them into small squares for easy sharing. They work great as a treat for kids' lunchboxes. If you're hosting a dinner party, serve them warm with ice cream. Top them with whipped cream for a festive touch. You can also add a drizzle of chocolate for a more decadent dessert. Want to take your bars to the next level? Try adding nuts like almonds or walnuts for crunch. A sprinkle of cinnamon in the crumble adds warmth and depth. If you like a tangy twist, mix in lemon zest with the raspberries. For a sweeter touch, swap the raspberries for strawberries or blueberries. These small changes make a big difference in flavor and texture. {{image_2}} You can change the fruit in these bars. Try blueberries, strawberries, or peaches. Each fruit brings its own flavor. I love the tartness of cranberries too. You can mix different fruits for a fun twist. Just keep the same amount of fruit as the recipe calls for. This way, your filling stays balanced and tasty. To make these bars gluten-free, swap regular flour for almond or coconut flour. You can also use gluten-free oats. For a vegan version, replace butter with coconut oil or a vegan butter substitute. Use maple syrup or agave nectar instead of brown sugar. These changes keep the bars delicious without losing any flavor. As seasons change, so can your crumble bars. In fall, add pumpkin spice for a warm touch. During winter, try adding a hint of peppermint extract. The spring is perfect for fresh lemon zest or lime juice to brighten the taste. In summer, mix in fresh herbs like basil or mint for a unique flavor. Each season makes the bars fresh and exciting. For the full recipe, check out the details above! To keep your raspberry crumble bars fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. These bars stay good at room temperature for about three days. If you want them to last longer, refrigerate them for up to a week. You can freeze raspberry crumble bars for up to three months. First, cut them into squares and let them cool completely. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. When you're ready to enjoy, just thaw them in the fridge overnight. To reheat, simply place a bar in the microwave for about 15-20 seconds. You can also warm them in the oven at 350°F (175°C) for about 5-10 minutes. This makes the topping nice and crisp again. Enjoy your raspberry crumble bars warm, or serve them with ice cream for a treat! Yes, you can make Raspberry Crumble Bars ahead of time. I often bake them a day in advance. After baking, let them cool completely. Then, store them in an airtight container. They stay fresh in the fridge for up to a week. If you want to keep them longer, freeze them. Just make sure to wrap them well. They taste great even after freezing! The bars are done when the top turns golden brown. You’ll also see the raspberry filling bubbling slightly. This usually takes about 30 to 35 minutes at 350°F (175°C). Check them around the 30-minute mark. If they look golden and bubbly, they are ready. The smell in your kitchen will be amazing, too! To cut the bars, let them cool completely. Use the parchment paper overhang to lift them out of the dish. Place them on a cutting board. Use a sharp knife for clean cuts. I recommend cutting them into squares or rectangles. You can dust them with powdered sugar for a nice touch. Enjoy them with friends and family! The blog post covers key parts of making Raspberry Crumble Bars. We explored essential ingredients, helpful tips, and storage methods. You learned how to customize your bars with substitutes and variations. These simple changes can spark creativity in the kitchen. Whether you’re baking for a special event or just for yourself, these bars will impress. Keep experimenting and enjoy every bite!

Raspberry Crumble Bars

Indulge in the delightful sweetness of Raspberry Crumble Bars with this easy recipe! Made with fresh raspberries and a buttery oat topping, these bars are perfect for dessert or a tasty snack. Follow the simple steps to create a scrumptious treat that will impress your family and friends. Ready to bake? Click through to explore the full recipe and make your own irresistible Raspberry Crumble Bars today!
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Ingredients
  

2 cups all-purpose flour

1 cup rolled oats

1 cup brown sugar, packed

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups fresh raspberries (or frozen, thawed and drained)

1 tablespoon cornstarch

2 tablespoons lemon juice

1/4 cup granulated sugar (for the raspberry filling)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal.

    In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, and salt. Mix well to combine all the dry ingredients.

      Pour the melted butter and vanilla extract into the dry mixture. Stir until it forms a crumbly dough that holds together when pressed. Reserve about 1 cup of this mixture for the crumble topping.

        In a separate bowl, toss the raspberries with the cornstarch, lemon juice, and granulated sugar until well coated. Gently fold the raspberries into the remaining crumb mixture.

          Press about half of the crumb mixture evenly into the bottom of the prepared baking dish to form the base layer.

            Spread the raspberry filling over the base layer in an even layer, then sprinkle the reserved crumble topping evenly over the raspberry layer.

              Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the raspberry filling is bubbly.

                Remove from the oven and allow to cool completely in the baking dish before lifting out using the parchment paper overhang. Cut into squares once cooled.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 16

                    - Presentation Tips: Serve the bars dusted with powdered sugar and a few fresh raspberries on top for a pop of color. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!