Ingredients
Equipment
Method
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on sides for easy removal.
- In a large bowl, beat softened butter until light and fluffy, about 3 minutes. Add egg and vanilla extract, beating well after each addition.
- In a separate bowl, combine flour, oats, 1 cup sugar, baking powder, and salt. If desired, pulse oats briefly in food processor until coarsely ground.
- Mix dry ingredients into wet ingredients until mixture resembles coarse crumbs. Reserve 1½ cups of the mixture for topping.
- Press remaining crumb mixture firmly and evenly into prepared pan to form the base.
- For filling: In a medium saucepan, combine raspberries, ½ cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until mixture thickens and coats the back of a spoon, about 5-7 minutes.
- Spread raspberry filling evenly over the base, reaching all corners without disturbing the crust.
- Sprinkle reserved crumb mixture over filling with a gentle touch (don't press). Top with sliced almonds if using.
- Bake for 35-40 minutes, until edges turn light golden brown and filling gently bubbles.
- Let cool completely in pan on wire rack before cutting into 16 squares (4x4 grid).
Nutrition
Notes
Store in airtight container at room temperature for 3-4 days or refrigerate for up to 7 days. Freeze individually wrapped bars for up to 3 months. For best texture, use room-temperature ingredients. Fresh raspberries work best, but frozen work well if thawed and drained.
