Shortbread Raspberry Crumble Bars
I’m a sucker for anything shortbread. I love a butter, soft textured cookie bottom. Combined with a fruity filling and a brown sugar oat topping, and I’m in dessert heaven. I have made these shortbread raspberry crumble bars with homemade and store bought jam. Both of which were delicious. While they are great for breakfast, the bars are especially pleasing for dessert. I suggest eating them after making a salad with my cilantro lime vinaigrette.
2 sticks butter, softened ( I microwave them for about 10 seconds each)
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1 teaspoon baking powder
2 cups flour
Jam Filling Ingredients
1 cup jam (any preferred flavor and brand will do)
2 tablespoons warm water
Oat Topping Ingredients
1/2 cup flour
1 cup quick cooking oats
1/4 cup granulated sugar
1/4 cup brown sugar
1 stick butter, cold and diced up
1/2 teaspoon ground cinnamon
Preheat oven to 350 degrees.
For the shortbread: In a large mixing bowl, add the softened butter, sugar, salt, and almond extract. Using an electric mixer, combine for about 1 minute or until ingredients are all incorporated.
Add both eggs and continue mixing for another minute.
Add flour and baking powder to the bowl. Mix until flour is fully incorporated.
Spray, butter, or line a 9×13 baking dish with foil or parchment paper. (I highly suggest lining because it makes getting the bars out so much easier.)
You’re going to push the shortbread down into the baking dish. I’ve found getting my hands slightly wet with cold water helps keep the dough from sticking to your fingers.
Spread the dough evenly throughout the dish.
Bake for 15-20 minutes or until the dough has poofed up. It won’t be golden brown. It will still be very pale in color.
For the jam: While the shortbread is cooking, combine jam and warm water so the jam becomes more malleable.
For the oat topping: In a small bowl combine the flour, oats, granulated flour, brown sugar, salt, and cubed butter. Using your fingers or a pastry cutter, combine the mixture. Pinch the butter so it becomes pea sized bites.
When the shortbread is done, take it out of the oven, pour the jam evenly over the top, and top the jam with the oat mixture.
Put back in the oven and bake for an additional 20-25 minutes or until the oats are slightly browned on top. Don’t over cook because the shortbread has already been in the oven.
Let cool and slice. Enjoy!