1 1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 1/4 cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:
1/4 cup firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon cinnamon
2 tablespoons all-purpose flour
1 pound raspberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350°F. Butter the
bottom and sides of a 9-by-13-inch glass or light-colored metal baking
pan. Put a long piece of parchment paper in the bottom of the pan,
letting the parchment extend up the two short sides of the pan and
overhang slightly on both ends. (This will make it easy to remove the
bars from the pan after they have baked.) Butter the parchment.
Put the flour, brown sugar, oats, salt, baking powder, baking soda,
and cinnamon in a food processor. Pulse in short bursts until combined.
Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside. (Note: The book
suggests you reserve one cup only. My gut told me that was too little,
and I upped it. I wanted to make sure the top of the raspberries were
mostly covered, at least for packing purposes, and was glad I had
changed it.) Pour the rest of the mixture into the prepared pan and use
your hans or the back of a large wooden spoon to push the crust into an
even layer at the bottom of the pan. The crust should touch the sides of
the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire
rack and let the crust cool. Keep the oven on while you make the
Make the raspberry filling: In a medium bowl, whisk the sugar, lemon
zest, cinnamon and flour together. Add the raspberries, lemon juice and
butter and use your hands to toss gently until the raspberries are
Assemble and bake the bars: Spread the raspberry filling evenly on
top of the cooled crust. Sprinkle the reserved crust mixture evenly on
top of the filling.
Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until
the top is golden brown and the filling starts to bubble around the
Transfer to a wire rack to cool completely, then cut into squares and
serve. The bars can be stored in the refrigerator in an airtight
container for up to two days.
Elder Russo has now 12 months left on his Mission!!!
I can't believe it has passed one year since my baby went to France !
He is working hard, growing fast, learning much about others and himself.
At home, we are also learning so much about Heavenly Father and Blessings.
"The achievement of true greatness is a long-term process. It may involve occasional setbacks.
The end result may not always be clearly visible, but it seems that it always requires regular, consistent, small, and sometimes ordinary and mundane
steps over a long period of time. We should remember that it was the Lord who said, "Out of small things proceedeth that which is great".