Tart, tangy and just a little sweet! Make these delicious bars with less sugar, gluten or dairy free or make them with all the regular stuff--they are always wonderful!
1/4cup water optional to bring dough together if dry
For the jam:
3/4cupraspberry jam
3/4cup frozen raspberries, thawed
2 1/4teaspoonslemon juice fresh
For the crumble:
2 tablespoonsbrown sugar
1/3cup chopped pecans
1/4cuprolled oatsuse gluten free oats if needed
1/3cupreserved shortbread dough base
Instructions
Preheat the oven to 375. Line an 8x8 baking pan with parchment paper so it hangs over the edges (so you can lift out your bars). Set aside.
In a medium bowl or stand mixer, blend the flour, sugar, salt if using; stir to combine. Add the butter and blend until a soft dough forms. If your butter is too cold it will only crumble into the dough. If this happens, add the water a tablespoon or two at a time until the dough comes together. Set aside 1/3 cup of this dough for your crumble topping.
Press the remaining dough into your pan in an even layer. I find it easier to drop big spoonfuls in the pan and the press them into an even layer.
Bake untill the edges brown lightly and the base is firm and set in the center. 14-16 minutes maybe; mine took closer to 20.
Make the jam layer and the crumble
While the base bakes, mix the jam, berries and lemon and mash with a fork. Leave a few pieces of raspberries in chunks. Set aside.
In a small bowl blend the remaining sugar, pecans, oats and cookie base to make a chunky crumble. Set aside.
Put it together
Pour the berry mixture over the hot base. Spread evenly. Break the crumble in to pieces, leaving some berries showing through and bake 25-28 minutes until the berries thicken and bubble and the crumble is golden brown.
Cool in the pan 10 minutes then lift out and cut in to squares when cool. Store at room temperature 1-2 days.
Notes
This recipe adapted from: https://www.healthygffamily.com/recipe/raspberry-crumble-bars-2/