Raspberry Streusel Bars: Scrumptious berry bars with a melt in your mouth oatmeal crumb topping that can be made with fresh or frozen berries!
With a sweet oatmeal crust, a layer of fresh berries and jam plus a crumble topping, how could you resist these divine raspberry streusel bars?
Raspberry Streusel Bars
I made these jewel-toned beauties to share with my girlfriends at our “knitting” group. They knit; I chat and bring goodies. My friends are much better at giving me an honest critique…at home, the comments range from “good” to “eh” to “terrific.” You-know-who only likes his oatmeal for breakfast, cooked to a nearly inedible consistency and loaded with brown sugar. So I had to time the baking of these luscious bars just right.
The hubby does not know what he’s missing as these raspberry streusel bars were spectacular. The crew made these disappear so I didn’t have the task of eating them ALL myself (what a tortuous job that would have been!). The original recipe called for fresh blueberries with raspberry jam…but I swapped out the blueberries for raspberries. I think any combination of complementary berries and jams would work well. Note that these bars are best on the day they’re baked, but they’re still pretty irresistible after that.
Fresh Raspberry Squares for Cookie Week
I’m excited to share another goodie for Cookie Week. Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends!
As much as the hubby would have liked all chocolate recipes, I had to shake it up with this delightfully delicious fruit-filled option. With a sweet oatmeal crust, a layer of fresh berries and jam plus a crumble topping, could you resist these divine raspberry streusel bars? I didn’t think so.
- 1 1/2 cups oatmeal (classic or quick oats)
- 1 and 1/4 cups all purpose flour
- 1/2 cup brown sugar
- 1 1/2 sticks of butter (3/4 cup or 6 ounces), melted
- 1 1/2 cups of fresh or frozen raspberries
- 1/2 cup of raspberry preserves
- 1 tablespoon flour
- 1 tablespoon lemon peel
- 1 teaspoon fresh lemon juice
- Heat oven to 350º. Combine oats, flour, sugar and butter, mix until crumbly. Reserve 1 cup oat mixture for streusel topping and set aside. Press remaining oat mixture into the bottom of an ungreased 9" square baking dish. Bake for 15 minutes or until golden brown. Cool slightly.
- In medium bowl, combine preserves, raspberries, lemon peel, juice and flour. Mix gently. Spread over crust. Sprinkle reserved oat mixture over top, patting down gently. Bake for 22-25 minutes or until light golden brown. Cool and cut into bars.
Amount Per Serving: Calories: 0Total Fat: 0g
Black Forest Sandwich Cookies by Cravings of a Lunatic
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Lemon Cream Cheese Cookies by i heart eating
Maple Brown Butter Snickerdoodle Cups by Beyond Frosting
kitchen-sink-cookie by Texana’s Kitchen
Peanut Butter Blossoms by Like Mother Like Daughter
Pumpkin and Apple Dog Cookies by The Girl In The Little Red Kitchen
Soft Pumpkin Sugar Cookies with Cinnamon Frosting by Chocolate Moosey
Inspired by this Bon Appetit recipe.