0 from 6 votes
Raspberry Streusel Bars
Streusel bars packed with fresh raspberries
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 24 bars
Calories: 197 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2½ cups all-purpose flour
- ⅔ cup granulated sugar
- ½ teaspoon salt
- 1 cup plus 2 tablespoons unsalted butter divided, cut into ½-inch pieces and at cool room temperature
- ¼ cup light brown sugar
- ½ cup old-fashioned rolled oats
- ½ cup pecans, chopped fine (2 ounces )
- ¾ cup raspberry preserves (8½ ounces)
- ¾ cup fresh raspberries (3½ ounces)
- 1 tablespoon lemon juice
Instructions
- 1. Preheat the oven to 375 degrees F. Line a 9x13-inch pan with foil so it hands over the edges. Spray the foil-lined pan with nonstick cooking spray.
- 2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, granulated sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup of the butter, 1 piece at a time, then continue mixing on low until the mixture resembles damp sand, 1 to 1½ minutes. (If using a food processor, process the flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the 1 cup of butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about twenty 1-second pulses.)
- 3. Measure 1¼ cups flour mixture into a medium bowl and set aside; distribute the remaining flour mixture evenly in the bottom of the prepared baking pan. Using your fingers or the bottom of a measuring cup, firmly press the mixture into an even layer to form the bottom crust. Bake until the edges begin to brown, 14 to 18 minutes.
- 4. While the crust is baking, add brown sugar, oats, and nuts to the reserved flour mixture; toss to combine. Work in the remaining 2 tablespoons of butter by rubbing the mixture between your fingers until the butter is fully incorporated. Pinch the mixture with fingers to create hazelnut-sized clumps; set streusel aside.
- 5. Combine preserves, raspberries, and lemon juice in a small bowl; mash with a fork until combined but some berry pieces remain.
- 6. Spread the filling evenly over the hot crust; sprinkle the streusel topping evenly over the filling (do not press streusel into filling). Return the pan to the oven and bake until the topping is a deep goldne brown and the filling is bubbling, 22 to 25 minutes. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking an by lifting the foil extensions. Cut into squares and serve. The bars can be stored in an airtight container at room temperature.
- *Note #1: Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves.
- *Note #2: If your fresh raspberries are very tart, add only 1 or 2 teaspoons of lemon juice to the filling.
Cup of Yum
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
20mg
(7%)
Sodium
53mg
(2%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
235IU
(5%)
Vitamin C
2.1mg
(2%)
Calcium
12mg
(1%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 53mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.