Raspberry Crumble Bars

INGREDIENTS

Raspberry Filling

• 2 12-ounce bags of frozen raspberries (see notes)
• 1/2 cup granulated sugar (more depending on tartness of your berries)
• 2 tablespoons flour
• 1 tablespoon cornstarch
• juice of one lemon

Crumble Layer

• 3 cups rolled oats
• 3 cups flour
• 2 cups brown sugar (loosely packed)
• 1 teaspoon baking powder
• 1 1/2 cups melted butter (I prefer salted)
• 1/2 teaspoon salt

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INSTRUCTIONS

1. Prep Raspberries: Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
2. Soft Delicious Crust: Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two-thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
3. Bake: Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
4. Finish: Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.