Crumble Bars! These are so addicting. Every time I make them, I usually end up eating most of the pan myself. I love these because almost everything in this recipe can be substituted out for something else. If you want a healthier version, you can always use coconut oil instead of butter, almond flour for the regular flour, and really any fruit you want can be put in these! Who else loves crumble bars? Feel free to leave comments/questions below!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup pure cane sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup unbleached flour
- 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and may make your mixture too dry)
- pinch of salt, optional and to taste
- 1 container of fresh raspberries, prepared OR 12 ounces raspberry preserves (2/3 of one 18-ounce jar with seeds, use seedless preserves if preferred)
- Preheat oven to 350º F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the sugars, vanilla, and whisk to combine.
- Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
- If using fresh raspberries: wash, chop or put in food processor, then place in a pan on the stove and bring to a boil. Let cool and place in fridge for about 10-15 minutes.
- Evenly spread the raspberries over the crust making sure there is complete coverage. These should be about 1/8-inch to 1/4-inch thick.
- Evenly sprinkle with the reserved 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 28 to 30 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving. Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
***Do you currently reside in the Central Ohio area and want to learn more about YL Essential Oils and sample some goodies made by Treats by Taran? Contact me at email@example.com for more information about our upcoming events!