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To make Raspberry Lemonade Crumb Bars, you will need: - 1 cup all-purpose flour - 1 cup rolled oats - ½ cup brown sugar - ½ cup granulated sugar - 1 teaspoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, melted - 1 cup fresh raspberries (or frozen, thawed) - 2 tablespoons lemon juice - Zest of 1 lemon - 1 egg - 1 tablespoon cornstarch You can swap some ingredients if needed. Use whole wheat flour for a nuttier flavor. Coconut oil can replace unsalted butter for a dairy-free option. For a lower sugar option, try using honey or maple syrup. If you don't have fresh raspberries, frozen ones work well. Just thaw them before use. You can also use other fruits like blueberries or strawberries. Select raspberries that are plump and firm. Look for bright color, free from mold or squished spots. Smell the berries; they should have a sweet aroma. If you can, buy them from local farmers or markets. This way, you get the freshest and most flavorful berries. Always check the bottom of the container for hidden damage. Remember, fresh raspberries spoil quickly, so use them soon! Start by preheating your oven to 350°F (175°C). This step warms your oven for even baking. Next, grease a 9x9 inch baking pan. You can also line it with parchment paper. This makes it easy to lift the bars out later. In a large bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour, 1 cup of rolled oats, ½ cup of brown sugar, ½ cup of granulated sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt. Stir these well so they blend together. Pour in ½ cup of melted unsalted butter. Mix until it looks crumbly. Take about two-thirds of this mixture and press it into the bottom of the prepared pan. This will be the crust. In another bowl, gently mix 1 cup of fresh raspberries, 2 tablespoons of lemon juice, the zest of 1 lemon, 1 egg, and 1 tablespoon of cornstarch. Be careful not to mash the raspberries too much. You want them whole for texture. Once mixed, spread this raspberry mixture over the crust in the baking pan. Finally, crumble the remaining oat mixture on top of the raspberry layer. This creates a nice topping that will bake to a golden color. Now, place the pan in the preheated oven. Bake for 25 to 30 minutes. Keep an eye on it. The top should turn golden brown, and the raspberries will become bubbly. Once done, remove the pan from the oven. Let it cool in the pan for at least 20 minutes. This helps it set. For the best slicing results, let it cool fully before cutting into bars. To bake perfect Raspberry Lemonade Crumb Bars, follow these steps: - Always preheat the oven to 350°F (175°C). This step ensures even baking. - Grease your baking pan or use parchment paper. It makes removing the bars easy. - Mix dry ingredients well before adding wet ingredients. This helps with an even texture. - Press the crust mixture firmly into the pan. A sturdy base helps hold the filling. - Bake until the top is golden brown and the filling is bubbly. It usually takes 25-30 minutes. Let the bars cool for at least 20 minutes in the pan. This makes slicing easier. For best results, cool fully before cutting. Use a sharp knife for clean slices. - Serve on a nice platter. Dust the top with powdered sugar for a pretty touch. - Add fresh raspberries on top for a burst of color. A sprig of mint also adds flair. You can boost the flavor of your bars in several ways: - Add a teaspoon of vanilla extract to the filling for a warm note. - Mix in some chopped nuts, like almonds or walnuts, for added crunch. - Consider using different fruits. Blueberries or strawberries pair well with lemon. - A pinch of cinnamon in the crust can add a nice warmth. These tweaks can make your bars even more exciting! {{image_2}} You can switch up the raspberries with other fruits. Try blueberries or strawberries for a sweet twist. If you like tart flavors, use blackberries or sour cherries. Each fruit brings its own taste and color. Feel free to mix two or more fruits for added fun. Just keep the amount of fruit the same for the best results. If you need a gluten-free version, substitute regular flour with gluten-free flour. You can also use almond flour or oat flour. Make sure your oats are labeled gluten-free as well. This keeps the texture right while making it safe for those with gluten issues. The taste will still be bright and delicious. To make this recipe vegan, replace the egg with a flaxseed egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken. For the butter, use coconut oil or a vegan butter substitute. This way, you enjoy the same yummy bars without animal products. The flavor will still shine through! To keep your Raspberry Lemonade Crumb Bars fresh, store them in an airtight container. This method helps prevent them from drying out. If you use parchment paper, place a piece between layers to avoid sticking. You can store these bars at room temperature for up to three days. For longer freshness, refrigerate them for up to a week. If you want to save some for later, freezing works well. Wrap the bars tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This way, they stay fresh for about three months. When you're ready to enjoy them, simply thaw in the fridge overnight. For a warm treat, reheat the bars in the oven. Preheat to 350°F (175°C) and bake for about 10 minutes. You can also microwave a bar for about 15-20 seconds. Serve them warm for a gooey texture. Dust with powdered sugar and add fresh raspberries for a nice touch. Enjoy with a glass of lemonade for a perfect pairing! Yes, you can use frozen raspberries. Just thaw them first. Frozen berries work well in this recipe. They will still taste great and keep the bars juicy. Just be careful when mixing them in. You don’t want to mash them too much. These bars last about 3 to 5 days at room temperature. Keep them in an airtight container. If you want them to last longer, you can store them in the fridge. They can stay fresh for up to a week in the fridge. Yes, you can double this recipe. Use a larger baking pan, like a 9x13 inch pan. Just keep an eye on the baking time. You may need to bake them a bit longer. Check for a golden top and bubbly raspberries to know they are done. Serve these bars on a nice platter. Dust them with powdered sugar for a pretty look. You can also add fresh raspberries or a mint sprig for color. These small touches make the bars stand out. Enjoy them chilled or at room temperature. In this post, we explored how to make Raspberry Lemonade Crumb Bars. You learned about key ingredients, how to use fresh raspberries, and tips for baking. We also discussed variations, storage tips, and your common questions. With the right fresh ingredients and these steps, you can create a tasty treat. Enjoy experimenting with different fruits and share your delicious bars with friends. Happy baking!

Raspberry Lemonade Crumb Bars

Indulge in the deliciousness of Raspberry Lemonade Crumb Bars with this easy recipe! These sweet and tangy bars combine fresh raspberries and zesty lemon in a buttery oat crust for the perfect treat. With just a few simple ingredients and steps, you can whip up a delightful dessert that's perfect for any occasion. Click through to discover how to make these irresistible bars and treat yourself today!
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Ingredients
  

1 cup all-purpose flour

1 cup rolled oats

½ cup brown sugar

½ cup granulated sugar

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, melted

1 cup fresh raspberries (or frozen, thawed)

2 tablespoons lemon juice

Zest of 1 lemon

1 egg

1 tablespoon cornstarch

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.

    In a large bowl, combine flour, oats, brown sugar, granulated sugar, baking powder, and salt. Mix well to evenly distribute the dry ingredients.

      Pour in the melted butter and mix until combined. Press about two-thirds of this mixture into the bottom of the prepared baking pan to form a crust.

        In another bowl, gently combine the raspberries, lemon juice, lemon zest, egg, and cornstarch until the raspberries are coated. Be careful not to mash them too much.

          Spread the raspberry mixture evenly over the crust in the baking pan.

            Crumble the remaining one-third of the oat mixture over the raspberry layer.

              Bake for 25-30 minutes, or until the top is golden brown and the raspberries are bubbly.

                Remove from the oven and let it cool in the pan for at least 20 minutes before slicing into bars. Let it cool fully for best slicing results.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 9 bars

                    - Presentation Tips: Serve on a decorative platter and dust with powdered sugar for an elegant touch. Garnish with fresh raspberries and a sprig of mint for color.