Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, raspberry crumble bars. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Raspberry Crumble Bars is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Raspberry Crumble Bars is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have raspberry crumble bars using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Raspberry Crumble Bars:

1. Get 3/4 c Butter
2. Make ready 1/2 c Sugar
3. Make ready 1/4 c Brown Sugar
4. Prepare 1 tsp Vanilla
5. Take 1 c Flour
6. Prepare 3/4 c Old Fashioned Whole-Rolled Oats
7. Prepare Pinch Salt
8. Take 1-12 oz Raspberry Preserves (without seeds)
9. Get 1/2 c Nuts (Almonds or Pecans)

Instructions to make Raspberry Crumble Bars:

1. Preheat oven to 350 degrees. Line an 8" square pan with aluminum foil and spray with cooking spray; set aside.
2. In large microwave safe bowl, add butter and heat in microwave for 1 minute to melt.
3. Add sugars, vanilla, and whisk to combine.
4. Add flour, oats, salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits. Set 1/3 of mixture aside for later.
5. Transfer remaining mixture to prepared pan, and using spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
6. Evenly spread the raspberry preserves over the crust making sure there's complete coverage.
7. Evenly sprinkle with the reserved heaping cup crumble topping mixture.
8. Bake for about 30-35 minutes or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.

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