Prep 25 mins
Cook 25 mins
Published in Cooks Illustrated May 2008. 'Sandy,' 'crumbly,' and 'bland' shouldn't be words used to describe a raspberry bar. 'Tender', 'fruity,' and 'crunchy' -- that's more like it.
- 591.47 ml unbleached all-purpose flour
- 158.51 ml granulated sugar
- 2.46 ml salt
- 236.64 ml unsalted butter, plus
- 29.58 ml unsalted butter, cut into 1/2-inch pieces and softened to cool room temperature
- 59.14 ml packed brown sugar
- 118.29 ml old fashioned oats
- 118.29 ml pecans, chopped fine
- 177.44 ml raspberry preserves
- 177.44 ml fresh raspberry
- 14.79 ml lemon juice
- Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.
- In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.).
- Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.
- While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
- Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
- Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.
Perfection, as always from a CI magazine. I made a batch for a meeting and they were such a hit I'm now emailing the recipe to all. Thank you for posting it.
I helped my 12-year old daughter prepare these today as a test recipe for her county fair entry this week. This is the recipe she has chosen to enter. They were very tasty; her guests all gave them a thumbs up. We actually found this recipe on the Ohio State Fair site -- this was one of this year's blue ribbon winners! (Update -- DD got 2nd place for these in our county fair 2008)