Raspberry Streusel Dessert Bars

Instructions

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it lightly.

In a medium mixing bowl, combine 1/2 cup granulated sugar, 1 cup salted butter (softened), and 2 cups all-purpose flour for the crust. Use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared pan. Bake for 15 minutes, then remove from the oven and set aside.

While the crust bakes, prepare the raspberry filling. In a medium saucepan, combine4 cups raspberries, 1 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 cup water. Cook over medium heat, stirring frequently, for about 57 minutes, or until the sugar dissolves and the mixture thickens. Remove from heat and let cool slightly.

Spread the raspberry filling evenly over the baked crust.

In a large mixing bowl, whisk together 1 cup all-purpose flour, 3/4 cup brown sugar, 1/2 cup old fashioned rolled oats, 2 tablespoons granulated sugar, and 1 teaspoon ground cinnamon for the streusel topping. Add the cubed 6 tablespoons salted butter and use a pastry cutter or your fingers to combine until the mixture is crumbly and evenly mixed.

Sprinkle the streusel topping evenly over the raspberry layer. Bake for 3035 minutes, or until the top is golden brown and the raspberry layer is set.

Remove from the oven and allow the bars to cool in the pan for at least 2 hours. If desired, prepare the glaze by whisking together 1/2 cup powdered sugar, 2-3 teaspoons milk, and 1/2 teaspoon vanilla extract. Drizzle over the cooled bars before slicing and serving.

Dessert