Raspberry Streusel Bars
Sweet and tangy, these triple layer Raspberry Streusel Bars are perfect for berry lovers. With a thick layer of raspberry filling wedged between a buttery oatmeal streusel these soft, chewy squares are a must-taste cross between a cookie and a fruit crumble.
It took me three days to wake up this morning. If it weren’t for the fact that a pan of raspberry streusel bars were waiting for me in the refrigerator I would’ve slept until noon. Having dessert for breakfast was just enough incentive to drag my tired ass out from under the covers.
Before you judge my eating habits, not only are the dessert bars made with real raspberries but the streusel’s main ingredient is oatmeal. Let’s just call this breakfast “healthyish” and leave it at that, m-kay? Regardless of raspberry streusel bars’ place at the breakfast table, eating them in moderation for any meal is what’s important.
I say this with a streusel stomachache, yet I regret nothing. Instead, I applaud myself for having the foresight to make these thick, juicy squares in advance because the alternative would’ve been starvation pains.
While I consider signing myself up for Overeaters Anonymous, just let me say this recipe’s so simple to prep that it barely takes twenty minutes and most of that time is defrosting frozen berries. Plus, the streusel is the absolute best because it doubles as the bar’s base and topping. Minimal effort and minimal fuss makes these bars one of my berry favorite recipes.
Bursting with sweet raspberries these triple layer bars are ultra delicious. Serve them for breakfast, brunch or stuff one in your purse for a late afternoon snack. There’s literally no wrong time to overeat these soft, chewy raspberry streusel bars.
Raspberry Streusel Bars
- 12 ounces frozen raspberries
- 1/4 cup granulated sugar
- 1 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 1/4 cup lemon juice freshly squeezed
- 1 1/2 cups old fashioned oats
- 1 1/2 cups all-purpose flour
- 1 cup light brown sugar packed
- 1/2 tsp baking powder
- 3/4 cup unsalted butter melted
- 1/4 tsp sea salt fine
- Place frozen raspberries in a bowl of cold water and let sit for 5 minutes to defrost. Drain berries with a colander and pat with multiple paper towels until excess moisture is absorbed.
- Add thawed raspberries to a medium bowl and combine with sugar, flour, cornstarch and lemon juice. Stir gently until thoroughly mixed.
- Set aside while you prepare streusel.
- Preheat oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper and set aside.
- In a large bowl, add all streusel ingredients and stir until mixture begins to form clumps.
- Measure a heaping half cup of mixture and set aside for later use as the topping. Press remaining streusel into bottom of prepared baking pan. Bake for 10 to12 minutes or until set.
- Remove baking pan from oven and pour raspberry filing over warm streusel. Sprinkle reserved streusel onto raspberry layer then bake for 25 to 30 minutes or until top is golden brown.
- Cool bars in pan for 30 minutes then refrigerate for a minimum of 2 hours until bars are set. Cut into bars and serve.
- This recipe calls for frozen raspberries. I have not tested it with fresh berries but if you’re going to substitute fresh for frozen I’d suggest adding raspberry jam to thicken up the extra juices.
- Frozen raspberries must be thawed, drained and thoroughly patted dry with paper towels before using.
- This recipe can be doubled then baked in a 9 x 13 pan.
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