Raspberry Oatmeal Crumble Bars

pada tanggal
The bars are smooth, slightly chewy, and the hearty oats are an ideal contrast to the sweet jam. The big, buttery, oatmeal crumbles are impossible to resist. The bars aren’t overly candy and the raspberry taste shines properly making them an smooth snatch-and-move breakfast, snack, or a wholesome dessert. They manifest to be egg-free which may additionally are available in accessible for a few people. 

I really like raspberries in all ways and if there’s a collapse or streusel topping, the happier i am. It’s even higher while the crust and fall apart topping are one inside the equal so there’s one much less step and one much less bowl to wash that is the case with these supremely smooth, no-mixer bars. The bars are smooth, slightly chewy, and the hearty oats are a super comparison to the candy jam. The huge, buttery, oatmeal crumbles are impossible to resist. The bars aren’t overly candy and the raspberry flavor shines properly making them an clean grab-and-cross breakfast, snack, or a healthful dessert and that they’re egg-loose.


INGREDIENTS:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
  • pinch salt, optional and to taste
  • about 12 ounces raspberry preserves (I used about two-thirds of one 18-ounce jar with seeds, use seedless preserves if preferred)

INSTRUCTIONS:

  1. Preheat oven to 350F. Line an eight-inch square pan with aluminum foil and spray with cooking spray; set apart.
  2. To a huge, microwave-safe bowl add the butter and heat on excessive energy to melt, approximately 1 minute.
  3. add the sugars, vanilla, and whisk to combine.
  4. upload the flour, oats, optionally available salt, and stir to combine. aggregate may have some larger, properly-shaped fall apart pieces as well as a few sandier, dryer bits.
  5. Set 1 heaping cup mixture aside to be sprinkled on later as fall apart topping.
  6. switch last mixture to organized pan, and the use of a spatula or your fingers, tough-percent the mixture to create a fair, smooth, flat crust.
  7. calmly unfold the raspberry preserves over the crust making sure there’s complete insurance. Preserves should be approximately 1/eight-inch to 1/4-inch thick.
  8. evenly sprinkle with the reserved heaping 1 cup crumble topping combination. before sprinkling, I squeeze the mixture in my palm to encourage larger collapse pieces to shape.
  9. Bake for approximately 30 to 32 mins, or until edges are set and center has simply set and is gently golden browned. place pan on a wire rack and allow bars to cool for at the least 2 hours before cutting and serving. Bars will keep hermetic at room temperature for up to one week or inside the freezer for up to 6 months.

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