2 tablespoons (30 ml) unsalted butter, melted and cooled
Preparation
The crust and crumb:
Preheat the oven to 350°F (180°C).
Grease the bottom and sides of a 9 x 13-inch glass or light-colored metal pan. Place a long piece of parchment paper in the bottom of the pan, letting the paper extend over both short sides to make it easier to remove the bars.
Combine the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until ingredients are combined. Add butter and pulse until mixture is crumbly.
Reserve 1 1/2 cups (375 ml) of the mixture to spread on top of the bars.
Pour the remaining mixture into the pan. Use your hand or the back of a large wooden spoon to spread the dough into an even layer until it touches 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.
Keep the oven on, at the same temperature, while you make the raspberry filling.
For the rapsberry filling:
In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.
Assembling and baking bars:
Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, until the top is golden brown.
Transfer to a wire rack to cool completely, then cut into 24 portions and serve.
The bars can be stored in the refrigerator in an airtight container for a week.
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