Recipe - Raspberry Jam Oat Bars

Desserts

Raspberry Jam Oat Bars

Here is a slightly unconventional take on a raspberry bar cookie topped with a buttery, old fashioned streusel topping made with oats. Instead of raspberry jam, the filling is made with fresh or frozen raspberries cooked down with A L’ Olivier’s Raspberry Vinegar (made with raspberry puree). This is a nice recipe to make with the kids for Valentine’s Day. Good for gifting.

Ingredients:

Make the Crust
12 tablespoons softened butter
1 ½ cup flour
2 tablespoons brown sugar
½ teaspoon vanilla extract
½ teaspoon salt
Make the Filling
12 oz. raspberries (fresh or frozen)
200 ml bottle A L'Olivier Raspberry Fruit Vinegar
½ cup granulated sugar
2 tablespoons freshly squeezed orange juice
3 tablespoons cornstarch
Make the Oat Topping
½ cup all-purpose flour (60 grams)
½ cup brown sugar (100 grams)
⅔ cup rolled oats
6 tablespoons cold unsalted butter
1 teaspoon cinnamon
¼ teaspoon salt
Make the Orange Icing
2 tablespoons Orange Juice
Zest of an orange
¼ cup powdered sugar

Preparation:

Time: 2 hours

Yield: 9 BARS

Make the Filling & Streusel Topping

Make a slurry by blending the cornstarch with a splash or two of the raspberry vinegar in a small bowl or teacup. Combine the raspberries, remaining raspberry vinegar, granulated sugar in a saucepan. Set over medium-low heat and stir in the slurry. Bring to a simmer. Simmer 10-15 minutes, stirring continuously until the filling begins to thicken. Remove from the heat and cool for at least an hour before proceeding.
Preheat the oven to 350° F
Butter and line an 8” x 8” inch baking pan with parchment.
Whisk the flour, brown sugar, oats, cinnamon, and salt in a bowl to combine. Cut the butter into the dry ingredients until coarse crumbs form.
Use your fingertips. Refrigerate until needed.

Make the Crust

Beat the butter, flour, brown sugar, and salt for 2-3 minutes until clumps start to form, and then add vanilla extract. Continue to beat until a crumbly dough begins to form. Press the dough into the pan, making sure to form an even layer. Use the back of a drinking glass or measuring cup to compact the dough down. Bake for 15-20 minutes until lightly golden brown.
Spread the raspberry filling on top of the crust. Sprinkle the streusel evenly over the top. Bake for another 25-30 minutes. Let the bars cool for an hour, then refrigerate for4-6 hours before slicing.

To Make the Icing

Mix together the orange juice, orange zest, and powdered sugar to make the icing. Drizzle it over the raspberry bars before serving.