It’s like raspberry peach crisp in an easy to go bar form - what could be better!
Ok, so I don’t know about you guys, but I think apple crisp is a seriously underrated dessert. It’s one of those things that gets served when you don't have time to make a pie, and it’s often downplayed - but I think that this is a travesty and that any type of crips should be celebrated.
So while this recipe isn’t exactly the same as traditional crisp it’s pretty darn close. Now while this one is made with raspberries and peaches you could use any fruit that you love or is in season. Right now peaches are so ripe and sweet that it was perfectly balanced with the tart raspberries.
Now the one thing that you need to do it make sure you allow these bars to cool completely before you cut them. If you are impatient like me just know that you won’t get a solid bar that holds together. If you throw caution to the wind and cut them right away you might as well throw it in a bowl and eat it like a crisp, because that is what it will be.
But, if you are patient it will so be worth it! Having these as a treat in your lunch or to serve at a picnic or bbq will be absolute perfection and leave you wanting to make them day after day!
prep time 20 minutes
cook time 50 minutes
total time 1 hour 10 minutes
servings 10 - 12 bars
2 cups oats
1 1/2 cups flour + 2 tbsp
1 cup brown sugar + 2 tbsp
1 tsp baking powder
1/2 tsp cinnamon
1 cup cold butter
3 cups fresh raspberries
2 tsp vanilla
1/3 cup raspberry jam
Preheat oven to 350. Line a 9 x 13 baking sheet with parchment paper.
In a large bowl combine oats, 1 1/2 cup of flour, 1 cup of brown sugar, baking powder and cinnamon. Add in butter that has been cubed then using a pastry cutter cut the butter into the dry ingredients until it resembles a crumble. Pour 1/2 of the crumble into the baking sheet and press down evenly. Bake for 10 minutes.
In a medium bowl add in raspberries, remaining flour, brown sugar and vanilla. Toss so that all of the raspberries are evenly coated in the flour (I like to use my hands so that the raspberries do not get crushed).
To the baked crust evenly spread out the raspberries then add on 1 tsp dollops of the jam. Top with the peach that has been thinly sliced then sprinkle remaining crumble over the top.
Bake for 35-40 minutes or until the top is golden brown. Remove from the oven and allow to cool completely before slicing into bars.