Lemon Raspberry Crumb Bars
A creamy lemon filling studded with fresh raspberries is sandwiched between a brown sugar oat crust that doubles as a crumb topping.
Yields 12 servings
Ingredients
Crust/Topping:
- ¾ cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, gently packed
- 1 cup (80 g) quick oats
- 1 ⅓ cups (160 g) all-purpose flour, (stir, spoon, & level)
- ½ tsp salt
- 1 tsp baking powder
Filling:
- 14 oz (396 g) can sweetened condensed milk
- zest of 1 lemon
- ½ cup (118 ml) lemon juice, (about 3 or 4 lemons)
- 1 egg yolk
- 1 cup (140 g) raspberries
- 1 Tbsp all-purpose flour
- 2 Tbsp granulated sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix together the crust/topping ingredients: butter, brown sugar, oats, flour, salt, and baking powder. Mix until there are no butter chunks and the mixture is starting to clump together.
- Press 3/4 of the mixture onto the bottom of a lightly greased 7x11-inch pan. (TIP: Line pan with parchment paper sticking out of the sides to easily lift the dessert out of the pan to cut into bars after baking.)
- In a separate bowl, mix together the sweetened condensed milk, lemon zest, lemon juice, and egg yolk. Spread onto the crust.
- Toss raspberries with the flour and granulated sugar. Mash lightly with a fork, keeping some fruit intact. Then dollop the raspberries into the lemon filling.
- Crumble the remaining crust mixture over the top of the lemon raspberry filling.
- Bake for 30 to 35 minutes or until the crust browns and the center of the filling is set. (Check with a toothpick.) Cover with foil if browning occurs before filling is set.
- Chill for 1-2 hours before cutting and serving. Keep leftovers covered and refrigerated.
Notes
Nutrition
Serving: 1 bar | Calories: 265kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 166mg | Fiber: 2g | Sugar: 20g