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Friday, March 30, 2012

Raspberry Crumble Bars

These are my 2nd Raspberry Bars, a bit of a different recipe then the crumb one.  This one is  with oatmeal and pecans and has a little more texture a little less butter crumb.  It also is much easier and less prep because 1 mixture is used for both the crust and crumble.  They are both really good.   You can substitute other fruit preserves like blueberry, strawberry or peach too!  
2 sticks unsalted butter, room temperature, sliced into squares
1 1/2 cups flour
1/2 cup sugar
1/2 cup light brown sugar
1 cup old fashioned oats
1/2 cup finely chopped pecans.
1/4 tsp salt
1 egg
1 cup raspberry preserves

Preheat oven to 350 degrees, spray an 8 in square pan with baking spray
In the bowl of a stand mixer fitted with a paddle, add the flour, sugars, oats, pecans and salt and mix to combine.  Add the butter and egg and beat on low until blended, scraping the bowl as needed, keep beating until mixture resembles wet sand.  Reserve 2 cups of the crumb mixture for the topping.  Spread the remaining mixture on bottom of the prepared pan and use hands to press crumbs evenly into bottom.  Bake until starting to brown about 20 minutes.  Spread raspberry preserves over warm crust, then sprinkle remaining crumb mixture evenly over preserves.   Bake for an additional 30 mins or until preserves are bubbling around edges and top is golden brown.  Cool and cut into squares.
Adapted from Cooks Illustrated



  1. I made this recipe from Cook's Illustrated and I agree; the bars are fantastic. Just looking at that yummy picture made me want more!

  2. These look so good. I made a strawberry version, and they were awesome. Thanks for sharing.

  3. Oh, that crumb on top looks so appetizing!

  4. I use this recipe too....yours look gorgeous!

  5. Oh, boy, do these look DELISH! Love that they have oats in them :)

    1. Thanks Lizzy! Me too, I like the oats, makes these healthy, right?