Raspberry Breakfast Bar
Crust
- 1 1/2 cups all purpose flour
- 1 cup dark brown sugar (firmly packed)
- 1 1/4 cups rolled oats
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup (170g) unsalted butter (cut into 1-inch pieces)
Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan OR line pan with 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 1/4 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. Bake until golden brown, 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Raspberry Filling
- 1/4 cup dark brown sugar (firmly packed)
- 1 tablespoon grated lemon zest (or 1 tsp dried lemon peel)
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1 pound raspberries (fresh or frozen)
- 1/4 cup fresh lemon juice
- 2 tablespoons (28g) unsalted butter (melted and cooled)
In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 40 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.