Buttery raspberry crumble bars with a sweet-tart fruit filling and golden oat crumble topping.

Scale

1 1/2 cups flour

1 cup oats

3/4 cup brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter melted

2 cups raspberries

1/3 cup sugar

1 tablespoon lemon juice

2 teaspoons cornstarch

1/2 teaspoon vanilla extract

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1. Mix dry crumble ingredients.

2. Add butter and vanilla.

3. Press half into pan.

4. Mix raspberry filling.

5. Spread filling over crust.

6. Top with crumble.

7. Bake until golden.

8. Cool and slice.

Cool completely before cutting.

Use parchment for easy removal.

Adjust sugar based on berry tartness.

Store chilled for best texture.