Ingredients

  • 1 1/4 cup all purpose flour
  • 1/3 cup granulated sugar - + 1 tbsp
  • 1/4 tsp salt
  • 10 Tbsp unsalted butter - cubed
  • 1/3 cup old-fashioned rolled oats
  • 4 Tbsp pecans - chopped
  • 2 Tbsp light brown sugar
  • 1 tsp cornstarch
  • 1/4 cup raspberry jam
  • 1 1/2 cup fresh raspberries - (12 oz.), washed
  • 1/4 tsp vanilla extract
  • 2 tsp lemon juice - fresh
  • 1 tsp lemon zest

Ready In 125 Minutes

Servings: 9

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees. Line a 8 X 8″ baking pan with a foil or parchment.
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Step 2

  • In a medium mixing bowl, whisk together the flour, ⅓ c. granulated sugar, and salt. With a pastry blender cut in the 10 tbsp. of butter until the mixture resembles wet sand. Reserve half of the mixture for the topping
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Step 3

  • Sprinkle half of the mixture into the prepared pan and press into an even layer.
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Step 4

  • Bake the crust until the edges begin to brown (15-17 minutes).
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  • Length: 17 minutes

Step 5

  • Remove and allow to cool for 10 minutes.
  • Length: 10 minutes

Step 6

  • Meanwhile, combine the reserved flour mixture, oats, nuts, and brown sugar together in a medium bowl.
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Step 7

  • Add the remaining 2 tbsp. butter and mix until small clumps begin to form. Set aside.
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Step 8

  • In a small bowl using a rubber spatula, combine the jam, raspberries, sugar, cornstarch, vanilla, lemon juice and zest together.
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Step 9

  • Spread the berry mixture evenly over the warm crust, then sprinkle with the streusel topping.
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Step 10

  • Place in oven and bake until the filling is bubbling and the topping is golden brown (24 to 26 minutes), rotating the pan halfway through baking.
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  • Length: 24 minutes

Step 11

  • Remove from oven and let the bars cool completely in the pan on a wire rack for about 1 hour.
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  • Length: 60 minutes

Step 12

  • Remove the bars from the pan using the foil, cut into squares, and serve.
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