Joy of Cooking’s Raspberry Streusel Bars

Star Tested

This recipe has been revised from the 2006 version with a more streamlined and shortened approach by using the same dough in the crust and the streusel topping. The bars can be made a day or two ahead and stored in an airtight container. Cooking spray or butter, for greasing pan 3 cups (750 ml) all-purpose flour 1/2 cup (125 ml) granulated sugar 1/2 tsp (2 ml) salt 1 cup (250 ml) cold unsalted butter, cut into small pieces 1/4 cup (60 ml) milk 1 large egg yolk 1 tsp (5 ml) almond extract 1 cup (250 ml) raspberry jam 1/2 cup (125 ml) sliced almonds 1/3 cup (80 ml) old-fashioned rolled oats 1/2 tsp (2 ml) ground cinnamon

Preheat oven to 375 F (190 C). Grease a 13-inch-by-9-inch (33cm-by-23-cm) baking pan and line with parchment paper, leaving enough paper to hang over long sides of pan.

In a large mixing bowl, whisk together flour, sugar and salt. Using a pastry cutter or finger tips, cut or rub in butter until it becomes pea-sized pieces.

Alternatively, in food processor add flour, sugar and salt, sprinkle butter on top and process until well-blended. Set aside.

In a small mixing bowl, whisk together milk, egg yolk and almond extract. Add wet mixture to dry ingredients. Using a wooden spoon or a food processor, mix or pulse until a slightly loose dough begins to form. Press two-thirds of dough into bottom of prepared pan. Bake until barely firm in centre, about 12 to 15 minutes.

Remove pan from heat. Do not turn oven off. While crust is still hot, spread jam on top in an even layer. Add almonds, oats and cinnamon to reserved dough.

Stir until just combined, leaving some large and small clumps of dough to form streusel topping. Sprinkle streusel topping evenly over jam layer. Bake until streusel topping is browned and jam is bubbling, about 25 to 30 minutes. Remove from heat and let cool completely before removing from pan and cutting into bars.

Makes 20 bars.