Raspberry Crumb Bars


  • 1 cup all purpose flour
  • 1/2 cup rolled oats (not the instant oats)
  • 1/4 cup white sugar
  • 1/4 cup firmly packed brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 large egg white
  • 1 sticks unsalted butter at room temperature
  • 2 cups fresh raspberries, rinsed lightly and gently patted dry
  • 1/4 cup white sugar
  • 1/2 tsp. cornstarch

Preheat the oven to 375 degrees. Lightly grease an 8x8 baking pan and set it aside.

In a medium bowl, combine the flour, oats, white sugar, brown sugar, baking powder, salt, and cinnamon. Add the butter and using a pastry cutter, cut it in until you have a crumbly dough. Take half of the dough and pat into a thin layer on the bottom of the prepared baking dish. Set aside.

In another medium bowl, gently toss the raspberries with the 1/2 cup white sugar and cornstarch. Pour the raspberries into the pan, and evenly distribute any remaining sugar/cornstarch mixture. Take the other half of the dough and crumble it over the top of the berries.

Bake at 375 degrees for 40-45 minutes, or until the top is golden brown and the fruit is bubbly. Let cool to room temperature before cutting into squares. Serve alone, or with ice cream.
by The Savvy Kitchen