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Raspberry Crumb Bars | PRINT the recipe: https://www.wyseguide.com/raspberry-crumb-bars/ There's no better way to celebrate the advent of spring than by making a perfect... | By Wyse Guide | Well hello so it's not spring yet but it is getting pretty close and I'm starting to think of all the wonderful things that are coming the fresh berries the homemade preserves and while I don't have the things to pick yet I do have the homemade preserves still in the basement and so I got out some of my favorites some raspberry preserves which I'm just I just love I love raspberry and I'm making my favorite raspberry crumb bar this is really simple and what I love about it is do whatever jam you have if it is a button jam whatever your favorite one is blueberry blackberry strawberry they would all work in this and so it can kind of be fit for whatever you happen to have. Raspberry is my favorite. It's a super simple bar. We don't have any mixers. We can do it all by hand and we're going to do it right now 'cuz I just think it's fun and I think it's a really good one. So, in my bowl, I'm going to put some flour. What I love is, these are like a raspberry oat bar. Kinda like they have the crummy, oats, streusel topping that you'd get on all your favorite kind of treats except it's into a bar and that's what I love. So, we have some flour just to kind of bind everything together and we're scooping and then we're swiping it off. You never want to press flour in because you end up getting way too much flour. We're going to add some oats, just old fashioned rolled oats. I love just the texture that oats give but also that flavor that they impart. That to me is just so perfect. We're going to add some brown sugar because you need the sweetness and brown sugar. I love that it has some molasses notes in it so it kind of gets that caramelly note and I love that especially with the raspberries. Along with that we're going to add of course some salt super important anything sweet it just balances it out and you definitely need it a little bit now just a little bit of baking soda it just kind of elevates it it kind of lifts it slightly it just just a little bit that goes a long way and some cinnamon I think cinnamon goes amazingly well with raspberries and with a lot of preserves and it kind of just is that undertone that warm kind of cozy spice but also just brightens everything up kind of wakes it up and I just love that So, we're going to, we're just going to mix it with our hands. Why dirty anything? We have the sugar, the flour, the salt, the soda. If your brown sugar has bits that are kind of like harder, this is a great way to make sure that you're getting them out of there because your hands can actually just feel them. Break them up. If your sugar does get too hard. If it does get dried out which it can. I mean, obviously, keep an air-tight container but just put like a piece of fresh bread or a slice piece of bread in the container. Close the lid within a day. You're going to have soft. Sometimes I do it with a slice of apple too. There's a lot of ways you could so here's pretty much a base to what so many different crumb streusely mixtures so now we're going to do is we're going to cut in butter now you could use a cutting tool I'm going to use a cutting tool and it's going to be one that you all have in your kitchens it's your hands again yeah I'm going to use my hands because I just think it works best so I have the butter cut in the oh small cubes there's really no right or wrong here and just like I do sometimes with pie dough if I'm making it by hand or with other things I'm breaking up the butter into these pieces just so they don't stick together I'm going to toss 'em with the flour just to coat them and you can see 'cuz then, what that's going to help do is they're not going to stick together. They're going to be coated in that flour and then, what we're going to do, we're going to just start picking 'em up one by one and push 'em between our thumb and forefinger making kind of big pieces and we're just going to continue to do that until we kind of get a coarse mixture that slightly holds together. So, I'm going to sit here and do this. It's not, I'm going to look out the window. It is just fun. That's what's fun about baking. You're just going to have fun doing take a little bit of time and then it's going to have a crumb mixture. It's that simple. So, as you can see, I've been mixing this up and just pushing through my hands and you're getting this nice kind of now kind of rough-cut almost cornmeal or a little bit bigger texture and how I always know if it's done. I pick some up in my hands. I make a fist. You can tell it holds together but then it can just break apart back into back crumble. Then, you know you're like done. So, at this point, we can just assemble the bars. That's how easy. That's why I love this. It's super easy. So, I have my pan and I put a sling of just some parchment paper that I folded just to make sure it fits. This is just going to make sure they release from the pan really easily. You don't then have to worry about them sticky which noone wants to do. So, I'm going to take some of the mixture. I'm going to put it down at the bottom of the pan. That's what's great about this. We're using the same mixture on the bottom. We're putting it on top. It just kind of is that perfect marriage of everything being really easy. So, I'm going to spread it out just roughly to a even kind of thickness and then just kind of press it and then start pressing it slightly more. So, this is creating a crust. So, a streusel can be used in multiple ways. It's kind of creating that almost shortbread type crust but it has the oats in it and so it'll be that kind of base layer and if you want to and make sure you can take the bottom of a measuring and you can just press it make sure and it kind of helps it get even too if you do it this way and that's what I love it's just kind of that simple way and you don't need to like put all your weight on it but you know, just make it so it's somewhat a good crust and that's our base layer. Super simple. Now, we're going to take the star that preserves and I'm just going to start by dolloping em kind of around because it kind of can be hard to spread something when it's such a kind of short crust underneath like that and so to make it easier, if you make dollops kind of all around, it makes just a little bit easier than to spread it out. So, this delish preserve is really the star of the show and you're just making this kind of oat-like squares for it and I want to make sure to get it all out. I do not want to waste any of it. Delicious. I love it. I do. I love when you just have a good spread. So, I'm using offset spatula and you can see at first, it could get kind of messy but you can kind of just slowly be spreading out all around into the edges, into the corners and that's what's great about this. Now, to amplify it which it has tons of flavor on its own. I just like to also have some of the real fruit in there too and since again, I do not have anything to go out and pick. We're going to use some that I froze last year. So, just any frozen berries. So, if you're doing a blueberry jam which I really think you should make this first with the raspberry 'cuz I think it's like the best. I'm going to put some fresh raspberries on it that are frozen but they were fresh when they were frozen so they have all that flavor. I think we just need to not worry sometimes off season about 'cuz you know what? When you buy fresh fruit out of season, it doesn't always have the best flavor. So, the raspberries spread there. Now, I'm going to add the frozen raspberries and they've been sitting out of the freezer for a little bit but they're still pretty frozen. I'm just spreading them out and what's nice is it kind of adds that good flavor. Add a different layer of texture and it kind of just for sure lets you know and drives home what kind of jam that is which I like. Nothing too major. Just kind of spread all over and now again, we have this wonderful crumb topping. So, I like to make a fist of it and just kind of have it break off in some chunks 'cuz I love those craggy bits. I don't want it to see all fine. I like kind of the big pieces of it. So, I'm going to continue to do this and we'll pop it in the oven. So, you can see we have it all on top. We have some bigger pieces, some smaller pieces which as they bake, you'll have them those craggy bits with, I just, guys, that's what I love. So, I'm going to put these in the oven. We're going to bake 'em. They're going to get golden and toasty. We have to let 'em cool slightly but then, we'll cut 'em up and we will have some delicious raspberry oat bars. Oh, they're so good. Here they are. So, we took 'em out of the oven and they had to cool 'cuz if we were to cut them, that filling in the middle would have been set up completely and so you have to let them cool off pretty much room temperature but as you can see, this is what I love. You get some of the big pieces on top. You get like kind of a streusel like and then, the hope is always that they're just going to lift out which you kind of have to get that corner and don't feel bad if you just have to like on the edges, slightly take your knife and just kind of make sure it's released. I wish you could smell this. You got the cinnamon and it just has this wonderful kind of warming but like, I don't know. It has is perfect smell. So, you're going to take 'em out. Look at them. They're so beautiful and that's what I love about how simple they are. They're just like a simplistic beauty in them. We're just going to cut them. You get a little of that crust on the bottom which I like. So, kind of like that crust layer is a little bit more crispy. I just going to get a nice, big square. I like to cut this kind of in a nice, kind of bigger piece and look. Oh, that to me is perfect. Look at that. You get the raspberry jam kind of layer. You get that crust on the bottom. It almost takes on a different form than the streusel on top. I mean, ugh. That was tips too. He heard me say and now he's here. You know, these are delicious. That just little bit of cinnamon. You don't taste the cinnamon but it compliments the jam and the raspberry in there so well and the oat. It just really brings it out. It's kind of that like perfect marriage of that like comfy, cozy bar and it has a crispness to it and a little bit of a sharpness in the fresh berry that kind of balances it all out. It's that perfect almost spring to remind you of the flavors that are coming. It's one of my favorite bars. I hope you try 'em. I hope you love 'em as much as I do because they really are, they're almost almost has like a like a crisp. You know, you make a fresh berry crisp or rhubarb crisp. It kind of has those ideas and flavors and that's what I love. So, I hope you try 'em. Most of all, I hope you share this recipe around. Share it to your friends. Put it on your walls and your stories. Yes, it of course helps me but also helps so many people see all these easy recipes 'cuz guess what? It's super easy if I can do it. I know you can do it. We can all do it and I think the world can be a better place with just having some fun and some delicious food in the kitchen. So, try 'em out. Check the recipe out on wiseguy. com, my website, this recipe, so many other recipes, stick around, enjoy it, and make some bars. They're good. You're going to be glad you did.