Raspberry caramel on top of raspberry crumble bars
Recipe for bars is behind cut. Recipe for raspberry caramel, (and more pics,) over at my food blog, Savory Notes.
Ingredients for crust
2 1/2 c. all-purpose flour (12 1/2 oz)
2/3 c granulated sugar (4 3/4 oz)
1/2 tsp table salt
16 tbsp unsalted butter (2 sticks), melted and browned
Ingredients for filling
24 oz. fresh or frozen raspberries
2 tbsp lemon juice
Ingredients for crumble top
1/2 c all purpose flour (2 oz)
1/4 c packed brown sugar (1 3/4 ounces), light or dark
1/2 c. rolled oats (1 1/2 ounces)
3 tbsp unsalted butter, cut into cubes at room temp
small handful of flax seeds
small handful of sunflower seeds
Instructions
-Cover 13×9 inch baking pan with foil, and spray with non-stick cooking spray. Set aside.
-For the crust: Combine melted butter, flour, sugar, salt, and mix until it resembles wet sand. Press into bottom of foil-lined baking pan, and bake for 15 min at 375, or until golden brown.
-For the filling: While the crust is baking, prepare the filling. In a bowl, squeeze lemon juice over berries, and gently mash. That’s it.
-For the crumble: In a brand-spankin-new-bowl, prepare the crumble. Mix all of the ingredients together, and crumble/crush the butter through the dry ingredients, until you have clumps about the size of peas.
-When the crust has come out of the oven, layer the raspberries down evenly, and sprinkle the top with the crumble. Bake for 25-30 mins at 375 degrees.
-Let the bars cool COMPLETELY before attempting to cut. This may take up to 2 hours.