Description
These bars showcase a buttery oat crust topped with a bubbling raspberry layer lifted by lemon zest. Each square offers a perfect dance of sweet fruit juices and crumbly texture, ideal for sharing or afternoon treats.
Ingredients
- 1 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in flour, baking powder, salt, and rolled oats until the mixture forms a crumbly dough.
- Reserve about one third of the dough, then press the remaining dough evenly into the bottom of the prepared pan.
- Bake the crust for 12 minutes or until lightly golden around the edges.
- Meanwhile, gently toss raspberries with granulated sugar, cornstarch, lemon juice, and lemon zest in a separate bowl.
- Spread the raspberry filling evenly over the pre-baked crust, then sprinkle the reserved dough crumbs on top.
- Return the pan to the oven and bake for an additional 20 to 25 minutes, until the topping is golden and the filling is bubbling.
- Allow the bars to cool completely in the pan before lifting them out and cutting into squares.
Notes
- For a firmer filling, let the bars chill in the refrigerator for at least 1 hour before serving.
- Frozen raspberries can be used; thaw and drain excess liquid before mixing.
- Parchment paper makes it easier to lift the bars out of the pan without breaking.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.