We made something very similar to this at Canto 6 except with cranberries instead of raspberries. It was one of my favorite treats and it’s dead simple to make at home. Summers at Canto 6 I would often nab a crumble bar to munch on my walk home from work. With a little cold lemonade or iced coffee, nothing’s better to take the edge off of a hot day in the kitchen. I think of it as a fruit crisp made portable; fruit crisp you can eat with your hands and easily pack up for school or the office or a weekend picnic. Any berry or even fruits like peaches or nectarines would work in these bars, just make sure to adjust the sugar accordingly.
As I mentioned, the original recipe call for cranberries rather than raspberries, and though I cut down quite a bit on the sugar in the filling, I still found the results too sweet for my taste, so I cut down even further in the recipe below. I think the key to these bars is a nice contrast between the tart softness of the fruit and the sweet crispness of the surrounding oats. Whatever fruit you use, taste it for sweetness first, then start by adding a very small amount of sugar – you can always taste again once it’s cooked down and adjust then. This recipe makes 24 bars, which seems like a lot, but it never seems to be a problem at my house. They keep well wrapped at room temperature for up to 1 week and frozen for up to 1 month.
For the Raspberry Filling
- 680g, 24oz raspberries, fresh or frozen (2 frozen bags)
- 112g, ½ cup granulated sugar
- 18g, ¼ cup corn starch or tapioca starch
- The finely grated zest of one lemon
For the Oat Crumb
- 300g, 3 cups rolled oats
- 450g, 3 cups all purpose flour
- ½ tbsp baking soda
- ½ tsp salt
- 350g, 1 ¾ cups brown sugar
- 380g, 1 ¾ cups unsalted butter, cold and cubed
Make the Raspberry Filling:
Preheat the oven to 350 degrees. Combine all the ingredients in a small sauce pan and heat until the mixture comes to a boil. Remove from the heat and set aside.
Make the Oat Crumb:
Combine all the ingredients in the bowl of stand mixer and, on low speed, mix until crumbly and well combined. Alternately, mix in a large bowl using a pastry cutter and/or your hands.
Assembly and Baking:
Spread 2/3 of the oat crumb in the bottom of a standard cookie sheet (16 by 11 inches). Press with your hands to compact and flatten. Spread the raspberry filling evenly over the top and sprinkle with the remaining oat crumb. Bake 35-40 minutes until golden brown and bubbling. Cool at least 30 minutes and then, using a sharp knife, cut into squares. Cutting the bars into 6 pieces along the length of the pan and 4 pieces along the width will yield 24 bars. Sprinkle with powdered sugar and serve.