raspberry bars, etc.

we've been so busy these past few weeks - eating, working, eating some more, entertaining & enjoying spring in this amazing city. we had a good friend & fellow foodie here for a long visit and hit up many great places for food, drinks, coffee, etc. it's tough to pick any favorites from the past few weeks but several food related highlights include a great cheese & beer dinner here, small tasty plates and wonderful atmosphere here, an icy treat before brooklyn flea, best deviled eggs ever here, and awesome sangria here!

got a few great cookbooks recently that i'm sure we'll posting recipes from soon - Molto Gusto and The Big Sur Bakery Cookbook. both are filled with beautiful images of amazing food! also excited for new music from one of our favorite voices and these guys too.

not much time for cooking or baking lately but we're excited to get to the green market this week to see what's in season and inspiring. in the meantime, these raspberry crumb breakfast bars from Baked are a perfect treat with a cup of coffee any time of day as we anxiously await the release of their next cookbook. enjoy!

Raspberry Crumb Breakfast Bars

for the crust & crumb:
1 1/2 cups all purpose flour
1 cup dark brown sugar
1 1/4 cups rolled oats
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp cinnamon
1 1/2 sticks unsalted butter, cut into pieces

for the filling:
1/4 cup dark brown sugar
1 tbs lemon zest
1/2 tsp cinnamon
2 tbs all purpose flour
1 lb fresh or frozen raspberries
1/4 cup lemon juice
2 tbs unsalted butter, melted & cooled
preheat oven to 350 degrees F. grease the bottom and sides of a 9x13-inch baking pan and set aside. combine flour brown sugar, oats, salt, baking powder, baking soda and cinnamon in a food processor and pulse until just combined. add butter and pulse until loose crumbs form. reserve 1 cup of the mixture and set aside. pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer in the bottom of the pan. bake until golden, 12-15 minutes. transfer pan to a wire rack and cool.
in a medium bowl, whisk sugar, lemon zest, cinnamon and flour together. add the raspberries, lemon juice and butter and toss gently until the raspberries are evenly coated. spread the raspberry filling evenly on top of the cooled crust. top with reserved cup of crumble mixture and bake 35-40 minutes or until top is golden brown. let cool completely before cutting into squares.


crispyTart said...

Oh this goes on the top of the list of things to make for sure! Thank you!

The French said...

This will make getting out of bed a little bit easier:)

Blair said...

I am so excited about all of the berries which will be popping up at the farmers markets soon! you recipe made me even more excited. thank you for linking to some great restaurants, will have to check them out.

Heavenly Housewife said...

These look absolutely awesome. Please send me a slice :D
*kisses* HH

sara said...

yum wow. can I please be your house guest?

Melissa said...

ooh... need to make these soon! thanks!

carlota's said...

mmmmmmmmmmmmmmm..., delicious!!!!

Susan said...

These look amazing. I love sweet things for breakfast and I can't wait to try them!

jen said...

yum! these look good. love anything from baked!

Joudie's Mood Food said...


scfinder said...

Learn Feast for the Eyes: Professional Food Photography at Speedycourse.com.ph

breakfast bar furniture said...

this is amazing! i need to try this :))