buttery raspberry crumble bars.

Raspberry Crumble Bars Buttery !! Geez, SO GOOD. Fresh raspberries, jam and sweet peaches are sandwiched between two layers of butter, crushed cinnamon oats. These bars are simple, easy and absolutely the BEST, delicious breakfast or afternoon treats!

Tuesday is made better with something sweet, isn't it?

Funny, sometimes all I want to do is a tasty recipe, but sometimes my sweet tooth kicks my teeth high, and what I really want to do is bake. Now what I want to do is bake. I have thought about why this happened and I came to the conclusion that my desire to bake happened for several reasons.

If you make this raspberry crumby bar, make sure to leave a comment! I love hearing from you and always do my best to respond to all of you. Oh, and of course, if you make this recipe, don't forget to also tag me on Instagram so I can see it! Looking around at the recipe photos that you all made is my favorite!

INGREDIENTS
RUINED

• 2 cups old fashioned oats
• 1 1/2 cups flour
• 1 cup of brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon of cinnamon
• 2 sticks (1 cup) cold salted butter, diced

FILLING RASPBERRY

• 2 1/2 cups fresh raspberries
• 2-4 tablespoons of brown sugar
• 2 tablespoons of all-purpose flour
• 2 teaspoons of vanilla extract
• 2 teaspoons of lemon zest
• 1/2 cup raspberry jam
• 1 peach ripe but hard, thinly sliced

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Cover a 9x13 inch pan with baking paper.
2. 2. In a food processor bowl, recover with oat, flour, brown sugar, baking powder and cinnamon, until most of the oats are crushed. Add the cold butter pulse until the mixture is formed. If the mixture looks dry, add 1 tablespoon of water.
3. Press 1/3 of the mixture into the bottom of the pan. Transfer to the oven and bake for 10 minutes or until golden.
4. Meanwhile, do the filling. In a medium bowl, stir the raspberries with sugar, flour, vanilla and lemon zest. Spoon the layers evenly over the baked skin. Dollop of raspberry jam evenly spread over the fruit. Add peach slices in one layer. Sprinkle the remaining crushed dough over the berries. Return to the oven and bake for 30-40 minutes or until golden brown crumbs and berries explode.
5. Allow to cool completely before cutting into bars. Store stored in a closed container for up to 1 week.

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