Recipes

Raspberry and oatmeal crumble bars

Recipes / Snacks
  • Preparation : 45 minutes

  • Cooking : 1 hour

  • Yield : 24 bars

Ingredients

  • 1 1/2 cups (190 grams) of Organic All Purpose Unbleached White Flour

  • 1 cup (190 grams) of Organic Golden Cane Sugar

  • 1 1/4 (120 grammes) of Organic Oat Flakes

  • 3/4 teaspoon salt

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 3/4 cup (170 grams) unsalted butter, cut into 1-inch pieces

  • For the raspberry filling:

  • 1/4 cup (50 grams) Organic Golden Cane Sugar

  • 1 tablespoon grated lemon zest

  • 1/2 teaspoon ground cinnamon

  • 2 tablespoons (15 grams) Organic unbleached all-purpose La Milanaise flour

  • 1 pound (455 grams) raspberries fresh or frozen

  • 1/4 cup (60 ml) fresh lemon juice

  • 2 tablespoons (30 grams) unsalted butter, melted and cooled

The recipe

  1. The crust and crumb:

  2. Preheat the oven to 350°F.

  3. Butter the bottom and sides of a 9-by-13-inch glass or light-colored metal baking pan. 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. (This will make it easy to remove the bars from the pan after they have baked.)

  4. Put the flour, brown sugar, oats flakes, 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.

  5. Reserve 1 1/2 cup of the mixture and set aside.

  6. 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.

  7. 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.

  8. Keep the oven on while you make the raspberry filling.

  9. For the rapsberry filling:

  10. 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.

  11. Assembling and baking bars:

  12. Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

  13. Bake for 35 to 45 minutes, until the top is golden brown.

  14. Transfer to a wire rack to cool completely, then cut into 24 portions and serve.

  15. The bars can be stored in the refrigerator in an airtight container for a week.

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