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Crispy Black Raspberry Crumble Bars

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These crispy black raspberry crumble bars feature a jammy tart filling under a buttery oat topping, delivering a perfect balance of crunchy texture and sweet-tart flavor. Easy to make with simple pantry ingredients, they are a crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g), divided
  • 1 ½ cups rolled oats (135g)
  • ¾ cup light brown sugar (150g)
  • ¾ cup unsalted butter (170g), cold and cubed
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 3 cups black raspberries (about 450g), fresh or frozen, thawed
  • ½ cup granulated sugar (100g)
  • 1 tbsp fresh lemon juice
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on two sides to lift the bars out easily later.
  2. In a large bowl, combine 1 cup (125g) of flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using a food processor, pulse a few times until the mixture looks like coarse crumbs. If mixing by hand, use a pastry cutter or your fingertips to blend until pea-sized crumbs form. Reserve about 1 ½ cups of this mixture for the topping.
  3. Press the remaining oat mixture firmly into the bottom of your prepared pan to form an even layer. Bake for about 12 minutes or until lightly golden at the edges.
  4. While the crust bakes, mix the black raspberries, sugar, lemon juice, vanilla, cornstarch, and the remaining ½ cup (65g) of flour in a medium bowl. Toss gently until well combined but don’t mash the berries.
  5. Remove the crust from the oven and spread the raspberry filling evenly over it. Then sprinkle the reserved oat topping evenly on top, pressing down gently but not flattening completely.
  6. Return to the oven and bake for 30-35 minutes, until the topping is golden brown and the filling is bubbling at the edges.
  7. Transfer the pan to a cooling rack and let the bars cool for at least 2 hours or until fully set.
  8. Use the parchment overhang to lift the bars from the pan. Cut into squares or rectangles with a sharp knife. Serve as desired.

Notes

Use cold butter for a flaky, crisp oat topping. Pre-bake the crust to avoid sogginess. Let bars cool completely before slicing for clean cuts and crispy texture. If topping is too crumbly, add an extra tablespoon of cold butter. Frozen black raspberries should be thawed and drained to prevent soggy crust. Variations include using other berries, adding nuts, or making gluten-free or dairy-free substitutions.

Nutrition

Keywords: black raspberry crumble bars, oat topping, easy dessert, homemade crumble bars, berry bars, quick dessert, oat crumble, black raspberry dessert

Find it online: https://blingbite.com/crispy-black-raspberry-crumble-bars-easy-homemade-oat-topping-recipe/