This delicious, easy-to-make lemon-raspberry oatmeal crumb bars recipe is sweet and tangy with an oatmeal crust and crumble top. I prefer a thicker crust, using three-fourths oatmeal mixture for the crust and one-fourth for the crumble top. Feel free to make a thinner crust, using half oatmeal mixture for the crust and half for the crumble top.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup brown sugar
- 0.5 cups white sugar
- 1 tablespoon grated lemon zest
- 0.5 teaspoons baking powder
- 0.75 cups butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
-
2
Combine 1 cup flour, oats, brown sugar, ½ cup white sugar, 1 tablespoon lemon zest, and baking powder in a bowl. Add melted butter; mix, using your hands, until well combined. Place ½ oat crumble mixture in the prepared baking dish; pat down to form a crust. Set aside remaining ½ oat crumble mixture.
-
3
Combine ¼ cup white sugar and 1 ½ tablespoons flour in a bowl; rub in 1 tablespoon lemon zest with your fingers. Add raspberries and lemon juice; gently stir until raspberries are coated. Pour raspberry filling over crust; sprinkle with remaining ½ oat crumble mixture.
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4
Bake in the preheated oven until raspberry filling is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.
Nutrition Facts
Per serving
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