Raspberry Breakfast Bars

Adapted from Smitten Kitchen’s Raspberry Breakfast Bars: http://smittenkitchen.com/2008/09/raspberry-breakfast-bars/

This weekend, Jeff took Mae and I to a cabin in the Shenandoah for Mother’s Day. I was instructed to bring dinner for the car ride and two breakfasts. Jeff know all too well, that I’m extremely excited to bake for an occasion. My mission was to make two new breakfast items, and enjoy them in the woods with a cup of coffee. This is exactly what I did and it was glorious.

These raspberry bars may have very well inspired me to begin a local breakfast bar business:) They were the perfect breakfast. It tasted like Lintzer Schnitten from Heidelburg Bakery, except these were much less rich and dense. It also resembles a raspberry pie…but you get to eat it for breakfast. Amazing. I will definitely make this again.

crust and crumb:
3/4 cups whole wheat flour
1/2 cup dark brown sugar
3/4 cups quick oats
1/4 t. kosher salt
1/2 t. baking powder
1/4 t. baking soda
1/4 t.  cinnamon
6 T. unsalted butter

raspberry filling:
1/8 cup firmly packed dark brown sugar
1/4 t. cinnamon
1 T. whole wheat flour
10 oz. fresh raspberries
1/2 fresh lemon, juiced
1 T. unsalted butter, melted

Preheat oven to 350 degrees. To make the crumb and crust, place all the dry ingredients into a food processor. Puree for a second. Add butter and puree until it becomes crumbly. Place a little over half of the crumb mixture into an 8 by 8 glass pan, lined with parchment paper, with a little hanging over the edge to easily remove bars when finished. Press crumb mixture onto the bottom of the pan. Place in the oven and bake for 13 minutes. Remove from the oven and ALLOW TO COOL!
Meanwhile, make raspberry filling by placing all the ingredients into a small bowl and stirring. Lay raspberry mixture over crust. Top with remaining crumb topping. Return to the oven and bake for 35 minutes. Allow to cool, then remove by gently lifting the parchment paper. Cut into squares and enjoy.




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