Raspberry Crumb Breakfast Bar

We have an abundance of raspberries right now.  I was looking for ways to use them, and ran across this recipe.  I liked how these turned out. {print recipe}

Raspberry Crumb Breakfast Bars

Crumb and Crust:

1 1/2 cups whole wheat flour

1 cup packed brown sugar

1 1/4 cup quick oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup butter, cut into 1 inch pieces

Raspberry filling:

1/4 cup packed brown sugar

1 Tablespoon lemon zest

1/2 teaspoon cinnamon

2 Tablespoons flour

1 pound raspberries, fresh or frozen

1/4 cup lemon juice

2 Tablespoons butter, melted and cooled

Preheat the oven to 350º.  Spray the bottom of a 9 x 13 inch pan.  Line it with parchment paper and then spray the parchment paper.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor.  Pulse in short bursts until combined.  Add the butter and pulse until loose crumbs form.  Reserve 1 1/2 cups of the crumbs and put the rest in the 9 x 13 inch pan.  Press or pat the crumbs into an even layer.  Bake until golden brown, 12 – 15 minutes.  Let the crust cool while you make the filling. 

Filling: In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.  Add the raspberries, lemon juice, and melted butter.  Toss gently until the raspberries are evenly coated.  Spread the raspberry filling evenly over the crust.  Sprinkle the reserved crust over the raspberries.  Return the pan to the oven and cook another 35 – 45 minutes, until the top is golden brown and the filling starts bubbling around the edges.  Cool completely.  Cut into bars and store in the fridge.

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