DISCLAIMER: Get ready because imma bout to add a couple hundred snaps of these bars to this post because I’m IN LOVE and when that happens, I take pictures. Ask any one of my exes.
This recipe was me trying to make something that Sally would make, but without doing all the work Sally would do 😎
And ending up with all the pesky leftovers to tempt me all week when I hit that time of my lady cycle and all my body desires in the entire world is to enter a sugar induced coma at midnight and pack on the blubber for the more difficult times, say, when I have to make babies? during a famine?!
Thanks evolution, for being an a$$.
Basically I wanted to eat this, so I made this instead, I ate it, I moved on.
I would love for you to join me in this leftover-free existence! Come to the dark side, we have cookies, but hurry up cause there aren’t that many…
OK, but if for some reason you’re feeding a crowd (looking at you leftover cranberry sauce from thanksgiving 😎) see my recipe notes for what kind of pan to bake a large batch in!
Let me know if you give these a try!
Mini-batch Raspberry Crumble Bars
Equipment
- Small baking pan or muffin pan
Ingredients
Oatmeal cookie dough
- 2 tbsp (plant) butter softened (28 g)
- 1/4 cup brown/coconut sugar (48 g) you can sub white sugar
- 1/3 cup flour (40 g) gf all purpose if desired
- 1/4 cup oats (20 g) rolled or quick
- 1/4 tsp baking powder
- pinch of salt
Berry filling
- 1/4 cup raspberries, or other berries (35 g) I used frozen
Instructions
- Preheat oven to 350F and line a small baking pan with parchment (or use a muffin pan/liners).
- In a bowl cream together butter and sugar until light and fluffy. You can use a hand mixer or fork.
- In a separate bowl whisk together all dry ingredients. Stir the dry ingredients into the cream mixture until combined. This will be crumbly.
- Press 2/3 of the mixture into the pan.
- Top with raspberries (I used frozen).
- Crumble the rest of the mixture on top, pressing down gently.
- Bake 20-25 minutes until lightly browned and raspberry bubbling on the sides. This will be 15-20 minutes for muffins.
- Let your bars cool and firm up completely before slicing. Enjoy!
Notes
- I’ve made these bars with raspberries only but blueberries or strawberries would be so good!
- If you double the recipe use a standard loaf pan. If you 4x it, use an 8×8 baking pan.
- If you’re a maximalist (or a lemon lover) like Sally and want to make lemon raspberry crumble bars (I kept mine simple) add some lemon zest to the crust and 1 tsp lemon juice to the berries. And send me some, yum!