These delicious raspberry bars are perfect for after-school snacking or just a lunch box treat! Not to mention, you can just top with ice cream for an easy dessert recipes!
- | Easy
- | 60 mins
- | 6 servings
- Preheat oven to 375°F. For easy removal of bars from pan, cut two strips of foil to line a 13 x 9-inch pan, one lengthwise and one width-wise to overhang the edges.
- Spray the foil with cooking spray; or, use a non-stick pan and spray with cooking spray only.
- Mix flour, sugar, ½ of the scraped Rodelle Vanilla Bean seeds, and salt with a paddle attachment at low speed until combined. Add 16 tbsp of butter, one piece at a time and continue mixing on low speed until the mixture resembles damp sand.
- Measure out 1 ¼ cups of flour mix into a medium bowl and set aside.
- Distribute remaining flour mixture evenly into the bottom of the baking pan. Press the mixture down to make a bottom crust. Bake until the edges are brown, about 15 minutes.
- To make streusel topping, combine the brown sugar, the remaining scraped Rodelle Vanilla Bean seeds, and oats into the reserved flour mixture. Work the 2 additional tbsp of butter into the mix by rubbing the mixture between your fingers until the butter is fully incorporated and you have ¼ inch size clumps.
- In a small bowl, combine the raspberries and lemon juice. Smash with a fork leaving some raspberry chunks.
- Spread the raspberries over the cooked crust. Sprinkle streusel topping evenly over raspberries. Bake until the topping is golden brown and filling is bubbling, about 20 – 25 minutes. Cool on wire rack. Remove by lifting the edges of the foil.
- Cut and serve.
- 2½ cups all-purpose flour
- 2/3 cup granulated cane sugar
- ½ tsp salt
- 16 tbsp unsalted butter, cut into ½ - inch pieces, plus 2 additional tablespoons for streusel topping
- ¼ cup packed brown sugar
- ½ cup old fashioned oats
- 1 Rodelle Vanilla Bean, split and scraped, then divided in half
- 12 ounces fresh raspberries
- 1 tbsp fresh squeezed lemon juice