Ingredients
Method
Preheat your oven to 350°F (175°C) and grease or line an 8x8 inch baking pan with parchment paper.
In a medium bowl, mix together the flour, rolled oats, brown sugar, baking powder, and salt.
Pour in the melted butter and stir until the mixture resembles coarse crumbs. Reserve about 1/2 cup of this crumb mixture for the topping.
Press the remaining crumb mixture evenly into the bottom of the prepared baking pan to create the base layer.
In a separate bowl, combine the fresh raspberries, honey (or maple syrup), lemon juice, vanilla extract, and cinnamon if using. Gently fold to combine, being careful not to crush the raspberries too much.
Spread the raspberry mixture evenly over the pressed crust in the pan.
Sprinkle the reserved crumb mixture on top of the raspberries, distributing it evenly.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
Allow the bars to cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before slicing into squares.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9 squares
- Presentation Tips: Serve the Raspberry Crumble Bars on a decorative plate, dusted with powdered sugar and garnished with a few fresh raspberries or mint leaves for a pop of color.