One evening, when I was in one my baking moods, I felt like making something special for breakfast. I saw these over at Smitten Kitchen and decided that they needed to be made. Of course I made my usual adjustments – whole wheat flour and a natural sweetener. I also left out the lemon zest (as we had none).
To be honest, I thought these bars were a little on the tart side. However, I was overall very pleased with them, and will most likely try them again.
We served them with both liquid and whipped cream. Delicious.
Raspberry Crumb Breakfast Bars
Adapted from Smitten Kitchen
For the crust and crumb:
1 1/2 cups (6 ounces) Whole Wheat Pastry Flour
1 cup Demerara sugar or Sucanat or rapadura
1 1/4 cups rolled oats
3/4 teaspoon sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup Demerara sugar or Sucanat or rapadura
1/2 teaspoon cinnamon
2 tablespoons Whole Wheat Pastry Flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
Make the crust and crumb:
1) Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch glass baking dish. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. This will make it easy to remove the bars from the pan after they have baked.
2) Put the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
3) Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling:
4) In a medium bowl, whisk the sugar, cinnamon, and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars:
5) Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
6) Bake for 35 to 45 minutes, rotating the pan halfway through baking, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares. Serve plane or with liquid or whipped cream. The bars can be stored in the refrigerator in an airtight container for up to two days.