Crust and Top Layer
1 cup all purpose flour (you can also do 1.5 cups all purpose flour)
1/2 cup whole wheat flour
1 cup firmly packed brown sugar
1 1/4 cups rolled oats
3/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 unsalted butter, cut into 1-inch pieces
Filling
1/4 cup firmly packed brown sugar
1 lb. frozen or fresh raspberries
1 tsp. lemon zest
1/2 tsp. cinnamon
1/4 cup lemon juice
2 tbsp. butter melted and cooled
Preheat oven to 350F
Line a 9x9 or 9x13 inch pan. In a bowl, mix together all the dry ingredients for the crust and mix together.
Add
in the cubed butter, and get your hands in there and smoosh up the
butter until you get pea-size pieces of butter mixed in with the flour,
etc. Reserve 1-1.5 cups of the mixture for the topping, depending on how
much you like. Now, take the rest of the mixture and dump it into the
pan, and push it down into a crust. You can use the back of a spoon to
make sure it's flat.
Then
in a separate bowl, mix together the filling ingredients. Mix well, and
then toss that on top of the crust, and carefully, so as to not damage
the crust, spread it evenly.
Then top it off with the rest of the topping. Use the back of a spoon to flatten the whole bar situation.
Pop
it in the oven for around 45 minutes. Every 15 minutes, rotate the pan.
You'll know it's done when the sides are bubbling a bit. You can top it
off with a sprinkle of brown sugar. Wait till it's cool, and cut them
up into pretty bars!
Original Recipe & Picture found here
