Raspberry Bars

When it really comes down to it, you're either a chocolate person or you're not, and I just have to get it out there, I'm totally not. gasp.  Don't get me wrong, I'll take down a chocolate malt shake or salted caramel brownie any day, but most of the time I'm the girl that orders the berry compote or plum tart over the flour less molten chocolate cake.  Sadly, I think my preference for fruity or just less chocolatey deserts stems from my just-how-much-can-I-possibly-stuff-in-my-mouth mantra when eating sweets, but seriously, how many of you can eat more than a bite or two of a chocolate molten cake or mousse anyways?? Actually don't answer that. 

These raspberry bars are one of my all time favorite fruity treats because:
a.) you can eat them for breakfast and pretend that you're being healthy because they have oats in them
b.) they are like a little mini fruit pie with the perfect balance of buttery crumble and tart filling
c.) served with vanilla ice cream while still warm= oh hay.
d.) suuuuuper easy to make
e.) did I mention you can have them for breakfast??

Raspberry Bars

1 1/4 c unbleached all-purpose flour
1/3 c packed light brown sugar
1/2 tsp salt
10 tbsp cold unsalted butter- cut into pieces
1 tbsp milk
1 1/4 cup old fashioned oats (NOT instant or quick cooking)
3/4 cup raspberry jam or preserves (feel free to swap any kind of jam here to your liking...blackberry and apricot would be my next choices!)

Preheat oven to 375 degrees F.

Butter (or line w/ parchment paper) a 9×9 baking pan.

Mix flour, sugar, and salt in a food processor (or regular bowl w/ electric hand mixer), then add the butter and pulse/mix until dough starts to form.  Blend in the milk.  Add the oats and knead until well combined.

Save 3/4 cup of the dough (which will be used for crumble topping) and press the rest of the dough into the baking pan, making sure it is evenly dispersed.  Spread the jam evenly over the dough.  Finally, crumble the 3/4 cup of dough over the jam.

Bake in the oven for 20-25 min, making sure not to burn the top crumble.  Cool completely before cutting into squares.  Enjoy!


  1. Hi Emma! They look extra yummy! They reminded me of this greek recipe you might like: http://greekfood.about.com/od/cakes/r/pasta_flora.htm

    It's called pasta flora and it's more of a pie.

    Greetings from Greece! Evi and Orestis

  2. Hi to you both! I will definitely check out the pasta flora :) Hoping to see you soon...in Greece!!

  3. Hi Emma sweet. These bars look scrumptious! Like something you'd see at Fraiche in Palo Alto...

    Love from your loving anything raspberry mom