17 lines
8.3 KiB
HTML
17 lines
8.3 KiB
HTML
<!doctype html><html lang=en><head><meta charset=utf-8><meta name=viewport content="width=device-width,initial-scale=1"><link rel=stylesheet href=https://cookbook.jamestombleson.com/css/bulma.css><link rel=icon href=https://cookbook.jamestombleson.com/favicon.svg><link rel=mask-icon href=https://cookbook.jamestombleson.com/favicon.svg color=#000000><link rel=apple-touch-icon href=https://cookbook.jamestombleson.com/apple-touch-icon.svg><meta name=title content="Raspberry Streusel Bars"><meta name=description content="Tombleson Family Cookbook"><meta name=theme-color content="#3471B0"><meta property="og:locale" content="en_US"><meta property="og:site_name" content="Raspberry Streusel Bars"><meta property="og:description" content="Tombleson Family Cookbook"><meta property="og:title" content="Raspberry Streusel Bars"><meta property="og:url" content="https://cookbook.jamestombleson.com/recipes/raspberry-streusel-crumb-bars-recipe/"><meta property="og:image" content="https://cookbook.jamestombleson.com/recipes/raspberry-streusel-crumb-bars-recipe/thumbnail.png"><meta property="twitter:card" charset=summary_large_image><meta property="twitter:title" content="Raspberry Streusel Bars"><meta property="twitter:description" content="Tombleson Family Cookbook"><meta property="twitter:url" content="https://cookbook.jamestombleson.com/recipes/raspberry-streusel-crumb-bars-recipe/"><meta property="twitter:image" content="https://cookbook.jamestombleson.com/recipes/raspberry-streusel-crumb-bars-recipe/thumbnail.png"><script>document.addEventListener("DOMContentLoaded",()=>{const e=Array.prototype.slice.call(document.querySelectorAll(".navbar-burger"),0);e.forEach(e=>{e.addEventListener("click",()=>{const t=e.dataset.target,n=document.getElementById(t);e.classList.toggle("is-active"),n.classList.toggle("is-active")})})})</script><title>Raspberry Streusel Bars</title></head><body><nav class="navbar is-info" role=navigation aria-label="main navigation"><div class=navbar-brand><a class=navbar-item href=https://cookbook.jamestombleson.com>Tombleson Family Cookbook</a>
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<span aria-hidden=true></span></a></div><div id=navbarBasicExample class=navbar-menu><div class=navbar-start></div><div class=navbar-end><a class=navbar-item href=https://cookbook.jamestombleson.comrecipes>Recipes</a>
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<a class=navbar-item href=https://cookbook.jamestombleson.comtags>Tags</a>
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<a class=navbar-item href=https://cookbook.jamestombleson.comcuisine>Cuisine</a>
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<a class=navbar-item href=https://cookbook.jamestombleson.comindex.xml><img src=https://cookbook.jamestombleson.comicons/ionicons/logo-rss.svg width=32 height=32></a></div></div></nav><section class="hero is-info"><div class=hero-body><div class="container has-text-centered"><p class=title>Raspberry Streusel Bars</p><p class=subtitle>These are always a hit</p></div></div></section><nav class=level><div class="level-item has-text-centered"><div><p class=heading>Prep Time</p><p class=title>20 Minutes</p></div></div><div class="level-item has-text-centered"><div><p class=heading>Cook Time</p><p class=title>50 Minutes</p></div></div><div class="level-item has-text-centered"><div><p class=heading>Servings</p><p class=title>24 Bars</p></div></div></nav><nav class=level><div class="level-item has-text-centered"><div><p class=heading>Cuisine</p><button class=button>
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<a href=https://cookbook.jamestombleson.com/cuisine/american>American</a></button></div></div><div class="level-item has-text-centered"><div><p class=heading>Course</p><button class=button>
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<a href=https://cookbook.jamestombleson.com/course/side-dish>Side Dish</a></button></div></div></nav><div class=container><div class="block has-text-centered"><img src=https://cookbook.jamestombleson.comrecipes/raspberry-streusel-crumb-bars-recipe/thumbnail.png alt="Missing thumbnail :("></div><div class=block><div class=content><h2 id=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><h2 id=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><h2 id=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><nav class=level><div class="level-item has-text-centered"><div class=block><h2 class=subtitle>See Also</h2><div class=buttons><button class=button>
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<a href=/recipes/sweet-potato-casserole-with-marshmallows-streusel/>Sweet Potato Casserole with Marshmallows & Streusel</a></button></div></div></div></nav><nav class=level><div class="level-item has-text-centered"><div><h2 class=subtitle>Tags</h2><div class=buttons><button class=button>
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<a href=https://cookbook.jamestombleson.com/tags/raspberry>Raspberry</a></button></div></div></div></nav><nav class=level><div class="level-item has-text-centered"><div><p class=heading>Original Site</p><div class=button><a href=https://www.browneyedbaker.com/raspberry-streusel-crumb-bars-recipe/>Link</a></div></div></div></nav><nav class=level><div class="level-item has-text-centered"><div><p class=heading>Date Posted</p><p class=title>Fri Oct 21, 2022</p></div></div></nav><br><footer class=footer><div class="content has-text-centered"><p><strong>Tombleson Family Cookbook</strong></p></div></footer><script type=module src=https://cookbook.jamestombleson.comjs/ionicons552/ionicons.esm.js></script>
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