45 lines
3.0 KiB
Markdown
45 lines
3.0 KiB
Markdown
---
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title: Raspberry Streusel Bars
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subtitle: These are always a hit
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date: 2022-10-21T00:00:00-07:00
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draft: false
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tags: [Desert, Bars, Rasperry]
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cuisine: [American]
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course: [Side Dish]
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prepTimeMinutes: 20
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cookTimeMinutes: 50
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servings: 24 Bars
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parenturl: https://www.browneyedbaker.com/raspberry-streusel-crumb-bars-recipe/
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---
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## Ingredients
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- 2 2/1 cups (312.5 g) all-purpose flour
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- 2/3 cup (133.33 g) granulated sugar
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- 1/2 teaspoon (0.5 teaspoon) salt
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- 1 cup (227 g) plus 2 tablespoons unsalted butter, divided, cut into ½-inch pieces and at cool room temperature
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- 1/4 cup (55 g) light brown sugar
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- 1/2 cup (40.5 g) old-fashioned rolled oats
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- 1/2 cup (49.5 g) pecans, chopped fine, (2 ounces )
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- 3/4 cup (255 g) raspberry preserves, (8½ ounces)
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- 3/4 cup (90 g) fresh raspberries, (3½ ounces)
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- 1 tablespoon lemon juice
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## Instructions
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1. Preheat the oven to 375 degrees F.
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2. Line a 9x13-inch pan with foil so it hands over the edges.
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3. Spray the foil-lined pan with nonstick cooking spray.
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4. 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.
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5. 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.)
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6. 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.
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7. 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.
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8. Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.
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9. 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.
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## Notes
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1. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves.
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2. If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling.
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