Tasty Planner - Recipe - Raspberry Streusel Bars by Pat Roberts

Instructions

1. Adjust oven rack to the middle position and heat the oven to 375 degrees. Line a 13 by 9 inch baking pan with aluminum foil, allowing the extra foil to hang over the edges of the pan. Spray the foil-lined pan with nonstick cooking spray. (I skip the foil and the spray.)

2. With an electric mixer, mix the flour, granulated sugar, and salt on low speed in a large bowl until combined, about 5 seconds. With the mixer on low, add 16 tablespoons of the butter, one piece at a time, and continue mixing until the mixture resembles damp sand, 1 to 1-1/2 minutes. (If using a food processor, process the flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons of the butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)

3. Measure 1-1/4 cups of the flour mixture into a medium bowl and set aside; distribute the remaining flour mixture in the bottom of the prepared baking pan. Using your hands or a flat-bottomed measuring cup, firmly press the mixture into an even layer to form a bottom crust. Bake until the edges are beginning to brown, 14 to 18 minutes.

4. While the crust is baking, add the brown sugar, oats, and nuts to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with your fingers to create hazelnut-sized clumps; set the streusel aside.

5. Combine the preserves, raspberries, and lemon juice in a small bowl, mash with a fork until combined but some berry pieces remain.

6. Spread the filling evenly over the hot crust, sprinkle the streusel topping over the filling (do not press streusel into the filling). Return the pan to the oven and bake until the topping is deep golden brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours. Cut into squares and serve.

Note: a. if the raspberries are very tart, reduce the lemon juice to 1 to 2 teaspoons.

b. They recommend Smucker’s raspberry preserves. I used seedless raspberry jam that I made, and raspberries from our garden via the freezer.

c. I doubled the filling amount, and it’s not an excessive amount.