Hi! I had this crazy notion that I would somehow manage to cross-post all my flickr YIP everyday here. I mean not that many people are checking…but I guess it’s just best to hope that I’ll show up here a few times a week with the best of YIPs and maybe a few other things. (I certainly can’t claim that all my YIPs are inspired/worth seeing. For me, it’s just a great exercise in documenting a year and trying to see more of the world through a photographer’s eye.)
Anyway, on to that few other things part…I made these Raspberry Crumb Breakfast Bars this morning. The recipe is adapted from my go-to baking book these days–Baked: New Frontiers in Baking. They are tart, slightly sweet, and have a bit more heft and substance than a more traditional raspberry crumb bar. A perfect summer dessert. Here’s the recipe, adapted to make a more modest 8″x8″ pan. (The recipe in the book yields 24 bars from a 9″x13″ pan.)
Raspberry Crumb Breakfast Bars
For the Crust & Crumb
1 1/3 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1 cup rolled oats
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/2 cup (1 stick) unsalted butter
For the Raspberry Filling
2 tbsp. firmly packed brown sugar
1 1/2 tsp. grated lemon zest
1/4 tsp cinnamon
1 tbsp. all-purpose flour
1/2 pound fresh raspberries
2 tbsp. fresh lemon juice
1 tbsp unsalted butter, melted and cooled
Make the Crust and Crumb
Preheat oven to 350 degrees F. Butter bottom and sides of 8″x8″ glass baking pan. Put long piece of parchment paper in bottom of pan, letting parchment extend up two sides of the pan and overhang slightly on both ends. (Makes removal of bars later MUCH easier.) Butter the parchment.
Put flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in food processor. Pulse in short bursts until combined. Add butter and pulse until loose crumbs form.
Reserve 3/4 cup of mixture and set aside. Pour remainder of mixture into prepared pan and use hands to push crust into even layer in bottom of pan. Bake until golden brown, 12-15 minutes. Transfer to wire rack and let crust cool. Keep oven on while you make raspberry filling.
Make the Raspberry Filling
In medium bowl, whisk sugar, lemon zest, cinnamon, and flour together. Add raspberries, lemon juice, and butter and use hands to toss gently until raspberries are evenly coated.
Assemble and Bake Bars
Spread raspberry filling evenly on top of cooled crust. Sprinkle reserved crust mixture even over top of filling.
Bake for 35-40 minutes, rotating pan every 15 minutes, until top is golden brown and filling starts to bubble around the edges.
Transfer to wire rack to cool completely. Then cut into squares and serve. Bars can be stored in refrigerator in airtight container for up to 2 days.
adapted from Baked: New Frontiers in Baking