MG's Starbucks Raspberry Bars

Starbucks  Raspberry Bars
Back in the day my local Starbucks served the most amazing oatmeal crumble fruit bars, usually made with raspberries or blueberries. I replicated the recipe and now make it with peaches and nectarines but most often with summery raspberries.

Crust/Topping
1 1/2 cups all-purpose flour
1 1/2 cups rolled oatmeal
3/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup unsalted butter, in chunks

Filling
4 cups raspberries or 2 cups blueberries and 1 cup raspberries
3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice or apple syrup

Butter a 7 by 11 inch baking pan. Line a baking sheet with parchment paper. Set aside.

Put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon in a food processor and pulse to blend, about 20 seconds. Add the butter and pulse to cut the butter into the dry ingredients until you have a crumbly mass - not dry but not sticking altogether.

Toss the berries in a bowl with the sugar, cornstarch and lemon juice.

Spread or pat half of oatmeal mixture into pan. Spread on berries and sugar/cornstarch mixture.

Top, as evenly as you can, with remaining oatmeal mixture and press slightly. Chill 30 minutes.

Preheat oven to 350 F. Place the baking pan on the prepared baking sheet. Bake 30-40 minutes until fruit starts to bubble. Cool in pan very well before cutting or refrigerate 2-3 hours before cutting.

14-20 squares

 


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