<ahref=https://jtom38.github.io/cookbook/course/side-dish>Side Dish</a></button></div></div></nav><divclass=container><divclass="block has-text-centered"><imgsrc=https://jtom38.github.io/cookbook/recipes/raspberry-streusel-crumb-bars-recipe/thumbnail.pngalt="Missing thumbnail :("></div><divclass=block><divclass=content><h2id=ingredients>Ingredients</h2><ul><li>2 2/1 cups (312.5 g) all-purpose flour</li><li>2/3 cup (133.33 g) granulated sugar</li><li>1/2 teaspoon (0.5 teaspoon) salt</li><li>1 cup (227 g) plus 2 tablespoons unsalted butter, divided, cut into ½-inch pieces and at cool room temperature</li><li>1/4 cup (55 g) light brown sugar</li><li>1/2 cup (40.5 g) old-fashioned rolled oats</li><li>1/2 cup (49.5 g) pecans, chopped fine, (2 ounces )</li><li>3/4 cup (255 g) raspberry preserves, (8½ ounces)</li><li>3/4 cup (90 g) fresh raspberries, (3½ ounces)</li><li>1 tablespoon lemon juice</li></ul><h2id=instructions>Instructions</h2><ol><li>Preheat the oven to 375 degrees F.</li><li>Line a 9x13-inch pan with foil so it hands over the edges.</li><li>Spray the foil-lined pan with nonstick cooking spray.</li><li>In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds.</li><li>With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1½ minutes. (If using a food processor, process the flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the 1 cup of butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)</li><li>Measure 1 1/4 cups flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.</li><li>While the crust is baking, add brown sugar, oats, and nuts to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.</li><li>Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.</li><li>Spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling). Return the pan to the oven and bake until the topping is a deep goldne brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking an by lifting the foil extensions. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.</li></ol><h2id=notes>Notes</h2><ol><li>Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves.</li><li>If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling.</li></ol></div></div></div><br><navclass=level><divclass="level-item has-text-centered"><divclass=block><h2class=subtitle>See Also</h2><divclass=buttons><buttonclass=button>
