Fruit and SquarePosted: May 21, 2012
There are a lot of things you can call these baked raspberry treats. Bars. Squares. Bite-sized cobbler bits. And there are a lot of ways to describe them. Crunchy. Crumbly. Fruity. Easy-peasy. Feel free to use your own raspberry preserves, if that’s your thing. And try ’em with a little whipped cream or vanilla ice cream. Or with nothing, because they’re pretty great as is, too.
– 1 ½ cups of flour
– 1 ¼ cups of quick oats
– 1/3 cup of sugar
– 1/3 cup of brown sugar
– ¼ teaspoon of baking soda
– ½ teaspoon of salt
– ½ cup of finely chopped almonds (or pecans or a combo)
– 12 tablespoons (1 ½ sticks) of unsalted butter, diced and softened
– 1 ½ cups of raspberry preserves
– 2 teaspoons of lemon zest
– Cooking spray
Lightly coat a 9×9 baking pan with cooking spray. Line the pan with pieces of parchment paper so the edges hang over. Lightly spray the parchment paper with cooking spray and set aside.
Heat your oven to 350º.
In a large mixing bowl, beat together the flour, oats, sugars, baking soda, salt and almonds on low speed until combined, about 30 seconds. Add the butter pieces and mix on low until the mixture resembles wet sand, about 2 minutes. Tip: a pair of clean hands works really well too. Just don’t over mix.
Transfer 2/3 of the flour/oat mixture to the prepared baking pan. Use your hands to press the mixture evenly into the bottom. Bake until the crust starts to brown, about 20 minutes. Meanwhile, mix together the raspberry preserves and lemon zest in a bowl and set aside. After 20 minutes, spread the raspberry preserves evenly over the hot bottom crust and sprinkle with the remaining flour/oat mixture. Bake until the preserves bubble around the edges and the top is golden brown, about 30 minutes, rotating the pan halfway through.
Let cool to room temperature about 1 ½ hours. Remove from the pan using the parchment paper and then cut into squares.