Raspberry Pie Crunch Bars
These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they’re a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.
- Serves: 24 persons
- Unsalted butter, at room temperature, for greasing the pan
- 2cups/250 grams all-purpose flour
- ¾cup/150 grams granulated sugar
- ¾teaspoon fine sea salt
- 1cup/226 grams cold unsalted butter, cut into 1-inch chunks
- 1 ⅓cups/167 grams all-purpose flour
- ⅔cups/60 grams rolled oats
- ½cup/107 grams dark brown sugar
- ½cup/58 grams coarsely chopped pecans, walnuts or almonds
- ½teaspoon ground nutmeg
- ¼teaspoon fine sea salt
- ½cup/113 grams unsalted butter, melted
- 5cups/about 710 grams raspberries, fresh or frozen (no need to thaw them)
- ¼cup/50 grams granulated sugar
- 2tablespoons cornstarch
- 1 ½teaspoons freshly squeezed lemon juice
- 1teaspoon lemon zest
- Pinch of kosher salt
- ⅓cup/110 grams raspberry jam
Step 1Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
Step 2In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
Step 3Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it’s still hot.
Step 4To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt. Wipe out the bowl.
Step 5While the crust is baking, make the crumb topping: In the same mixing bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
Step 6Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
Step 7Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
Step 8To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.