Every now and then, the people I love let me go to a farmer’s market on Sunday morning. You see, kids are really impatient. They don’t find stalls full of jewelry and baked goods and produce appealing. They think it’s kind of dull unless they happen to be eating the baked goods. The whole time.
During one happy farmer’s market outing many moons ago, I sampled the best raspberry crumb bars in the universe. No, I’m not being hyperbolic. They were incredible. I would actually pick one over a Reese’s. That should give you an idea of how amazing they were.
Since that one time, I’ve been obsessed with recreating the bars. It’s a tough standard to meet, but I keep testing recipes. And this one is great!
I judge any crumb bar by, well, the crumbs. This recipe has tons of them. Everywhere! Of all sizes from big to small. And the best part of this process is that you only make one dough. No need to dirty more than your mixer’s bowl and paddle!
Some people make their own raspberry jam. I do not. I’m sure I’m missing out. On the other hand, I did have time to watch Mad Men last night. So you figure out if it’s worth it!
These are thick and can’t help but leave a trail of crumb and raspberry everywhere they go. Don’t let little hands near them unless you’re outside and armed with a paper towel roll, a bucket, and some water balloons. Otherwise, the stickiness will take over your world!
Enjoy this attempt of mine to recreate a perfect moment in my past. But I’m not done yet! More raspberry crumb bars to come! Another day. For now, we’re done!
- 1 cup butter, softened to room temperature
- 1 egg
- 2 and 1/4 cups flour
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1 cup oats
- 1/2 teaspoon salt
- 3/4 cup raspberry jelly
Preheat the oven to 350. Coat an 8 x 8 pan with cooking spray.
In the bowl of a stand mixer, mix the dry ingredients by hand briefly. Then put the bowl on the mixer base and put the butter and egg in the bowl. Beat for 1-2 minutes until the mixture becomes crumbly.
Press half of the mixture into the pan. Spread the jelly over the base. Crumble the remaining dough over the top.
Bake until golden, from 35-40 minutes. Cool and cut into squares. Store in an airtight container.