Streusel bars packed with fresh raspberries
- 2½cupsall-purpose flour
- 2/3cupgranulated sugar
- 1cupplus 2 tablespoons unsalted butter(divided, cut into ½-inch pieces and at cool room temperature)
- ¼cuplight brown sugar
- ½cupold-fashioned rolled oats
- ½cuppecans, chopped fine((2 ounces ))
- ¾cupraspberry preserves((8½ ounces))
- ¾cupfresh raspberries((3½ ounces))
- 1tablespoonlemon juice
- 1. Preheat the oven to 375 degrees F. Line a 9x13-inch pan with foil so it hands over the edges. Spray the foil-lined pan with nonstick cooking spray.
- 2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1½ minutes. (If using a food processor, process the flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the 1 cup of butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)
- 3. Measure 1¼ cups flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.
- 4. While the crust is baking, add brown sugar, oats, and nuts to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.
- 5. Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.
- 6. Spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling). Return the pan to the oven and bake until the topping is a deep goldne brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking an by lifting the foil extensions. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.
- *Note #1: Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves.
- *Note #2: If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling.