Raspberries are by far my favorite fruit. I love them in anything and everything. Growing up, my mom, sisters, and I would go to fruit orchards and pick pounds of raspberries, blueberries, and peaches. We froze the berries and canned the peaches. There’s nothing like fresh fruit in the winter time.
We don’t have enough sunlight for raspberries to grow in our yard, so we head on over to my in-laws and pick yellow raspberries they have growing. Matthew loves raspberries like me, but Grace has always been leery about them. Until I coaxed her to try it again. This year, she finally decided to try one. As she popped it in her mouth she explained, “When I was a baby I didn’t like them. But now that I am 5 I do.” I just had to remind them they needed to pick more fruit and put it in the bowl than they ate. Haha!
These bars work best with fresh raspberries, (and I used the golden kind), but you could use frozen ones. Just let get to room temperature and drain, so there is little liquid. Once they are thawed, then you can proceed with the recipe. These bars have a shortbread crust, a middle layer of raspberry gooeyness, and then an oatmeal crumble topping. It will take you a little bit of time to make, but it is simple. Just give yourself a few hours (the crust has to cool before you can add the middle layer), or make the crust the day before, covering it so it doesn’t dry out.
These bars travel well, so take them on a picnic, or to a 4th of July party. They’ll be a big hit wherever you go. If you like raspberries as much as I do, feel try these too: Raspberry Crumb Bars, Raspberry Truffle Brownie Bars, Raspberry Chocolate Chip Muffins, Brownie Cupcakes (with Raspberry Buttercream), and Raspberry White Chocolate Chip Scones. Enjoy! xoxo
Prep Time: 20 minutes
Total Time: 2 hours
Serves: 32 bars
2 c flour
¾ c powdered sugar
½ c (1 stick) unsalted butter, cooled slightly
½ t pure vanilla extract
¼ t salt
2 c fresh or frozen raspberries*
½ c sugar
2 T tapioca*
2 c oats (not instant)
1 c brown sugar, packed
½ c (1 stick) unsalted butter, melted and slightly cooled
1 t cinnamon
Preheat oven to 325 degrees. Spray a 9×13 pan with cooking spray. Set aside.
Crust layer: Combine all ingredients for the bottom layer in a bowl (flour, powdered sugar, butter, and vanilla). Using a rubber spatula, mix all ingredients, making sure the butter is incorporated. Dump into the pan and using the back of the spatula, press the crust to all corners, making sure it fully covers the bottom and is even.
Bake for 15 minutes or until slightly golden at the edge of the pan. Place on cooling rack to cool completely.
Raspberry Filling: While the crust bakes, combine the raspberries, sugar, and tapioca in a bowl. Fold the raspberries into the sugar and tapioca, trying not to break apart the berries. Let the mixture sit for at least 30 minutes. Once the crust has cooled, pour filling over and spread to edges. The tapioca helps keep the mixture together, so when you cut into it, it doesn’t drain out. It is important to let the crust cool, otherwise the middle layer won’t set up properly.
Crumb Topping: Mix all the topping ingredients together. Once the butter is mixed in and all dry ingredients are combined, crumble over the raspberry layer. Bake for 25-30 minutes, or until the top is golden brown.
Cool on a cooling rack. Cut into bars and serve. Store any leftovers in an airtight container up to 3 days.
*If using frozen raspberries, thaw first, then drain of any excess liquid. I used golden raspberries (they are a gold/yellow color), but any type will do.
*I used tapioca pearls from Bob’s Red Mill, but quick-cooking tapioca works just fine too.
Recipe Source: Adapted from 250 Treasured Country Desserts