Ingredients
½cupunsalted butter,(115 grams), melted
¼cupgranulated sugar,(50 grams)
1tsppure vanilla extract
¼tspsalt
1cupall purpose flour,(125 grams), spoon and leveled
¾cupraspberry preserves
16fresh raspberries
½cupold fashioned oats,(40 grams)
⅓cuplight or dark brown sugar,(70 grams), packed
¼tspground cinnamon
¼cupall purpose flour,(30 grams), spoon & leveled
¼cupunsalted butter,(60 grams), cold and cubed
vanilla icing,for topping, optional
Preparation
Preheat the oven to 300 degrees F (149 degrees C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined.
Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
Remove the crust from the oven, and turn the oven up to 350 degrees F (177 degrees C).
Spread preserves over warm crust. Dot the preserves with raspberries on top.
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.
Sprinkle the filling with streusel and bake for 30 to 35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight).
Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Drizzle the bars with vanilla icing, if using.
These raspberry bars can be enjoyed at room temperature or cold.
