Simply . . . delicious!
Easy to prepare, as well as versatile ~ this crumble bar will delight you and your friends & family.
Not a fan of raspberry? No problem. You can substitute the preserve with one that you do like . . . . blackberry, huckleberry, gooseberry, peach, apricot, apple. The possibilities are endless.
And if you don't have time to make your own preserves, then turn to your local market for this jarred delight.
This dessert can simply be enjoyed by itself, or warmed slightly and served with vanilla ice cream. I promise your guests will ask for seconds.
Wrap a generous-sized bar in parchment
paper and tie it with twine or ribbon!
It makes for a great gift!
~ hostess ~ birthday ~ party favors ~
Ingredients
12 Tablespoons butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/4 cup old-fashioned rolled oats
1/4 teaspoon fine sea salt
1 medium egg, beaten
1 cup Raspberry Preserves, store bought or home-made
Directions
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
Add the flour, both sugars, oats and salt to a bowl in your stand mixer.
Add in the butter and egg and beat at low speed.
Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs.
Keep 2 cups crumb mixture aside.
Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border.
Crumble the rest of the oat mixture over the preserves.
Bake until lightly browned, 40 to 50 minutes.
Cool completely before cutting into bars.
Raspberry Preserves
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week.
Yield: 2 cups
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