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Raspberry Crumble'n Nut Bars

Dreamy buttery raspberry crumble bars. This recipe is easy and fun to create with a buttery cookie crust and a layer of delicious raspberry tucked in the middle between the crust and the yummy pecan and oatmeal crumble over the top. These bars are always a big hit when I show-up with a batch of them for potlucks and for other party get-togethers. Try them once and you'll be hooked.


Easy | Dessert | Cookies | Serves 12

Raspberry Crumble'n Nut Bars


  • 1 cup, plus 2 tablespoons, unsalted butter, cut into small cubes, well chilled

  • cups WhiteLily flour, or all-purpose

  • ⅔ cup sugar

  • ¼ cup light brown sugar, packed

  • ½ cup old-fashioned rolled oats

  • ½ cups pecans, finely chopped

  • 1½ cup raspberry preserves, without seeds

  • ½ cup fresh raspberries

  • 1 tablespoon lemon juice


  1. Preheat oven to 375 degrees. Line a 9x13 baking dish with parchment paper, allowing it to hang over the sides of the dish, set aside.

  2. In a food processor or blender, pulse flour, sugar, and salt, until combined. With short bursts, pulse in 1 cup of butter until the mixture is the texture of damp sand. Reserve 1 1/4 cups of mixture, and spread remaining mixture evenly over bottom of baking dish; firmly press into an even layer to form the bottom crust. Bake for 14 minutes.

  3. While crust bakes, in a food processor or blender, combine reserved flour, brown sugar, oats, and pecans, pulse to combine.

  4. To the flour oatmeal mixture, add the 2 tablespoons butter, pulse in short bursts until combined.

  5. In a separate container, combine the seedless preserves, the fresh raspberries, and the lemon juice, mashing berries roughly with a fork.

  6. With a spoon or off-set spatula, spread the raspberry filling evenly over the hot crust.

  7. Sprinkle an even layer of streusel over the top of the layer of raspberry.

  8. Place baking dish in the oven and bake an additional 20 minutes or until the streusel is golden and the filling is bubbling.

  9. Once the slab of uncut bars is cool enough to handle, carefully hold the sides of the parchment paper and lift the cookie bar from the pan, allowing it to cool completely on a wire rack before cutting into squares.



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