Bring on Fall with these Raspberry Streusel Bars
Is it baking season yet?! Well, maybe if we start baking, the weather will follow suit and bring us some cooler temps! So to help do my part in convincing the seasons to change, we are making Raspberry Streusel Bars! These are so easy to throw together with just a few pantry staples (because you can use any preserves you want… raspberry, apricot, strawberry, blueberry et el) and some time in the oven and fridge. These bars are soo delicious with a quick prep time, 50 minutes of bake time, and 2 hours in the fridge you may just be tempted to make these several times a month. Be sure if you do, you switch it up and try over flavors!
Raspberry Streusel Bars
Ingredients for Crust:
- 1/2 cup (115g) butter, melted
- 1/4 cup (50g) sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 1 ⅓ cups raspberry preserves (or any flavor preserve)
Ingredients for streusel:
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) packed light brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup (31g) all-purpose flour
- 1/4 cup (60g) butter, cold and cubed
Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides so you can lift it out to cut later. If you don’t have parchment, just grease your pan well and pray it comes out when you cut it 😉
CRUST: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
Remove the crust from the oven, and turn the oven up to 350°F (177°C).
Spread preserves over the warm crust.
Streusel: Stir together the oats, brown sugar, cinnamon, and flour. Using two forks, or your hands, blend the butter into the dry mixture until it resembles coarse bits. All the butter won’t be incorporated, but all the dry should be wet and stick together roughly when you press it together in your hand. Sprinkle the streusel over your preserves and bake for 30–35 minutes or until the streusel is golden brown and the raspberry is peaking through and is gooey and bubbly on the edges.
Allow your bars to cool completely at room temp, then chill in the refrigerator until set completely (about 2 hours.
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Edited by Kevin Bloomquist – Editing@Bloomquist.com