The raspberry crumb bar is not technically a breakfast sweet. It’s a bar, and bars (as we are all taught) are generally eaten in the afternoon or after dinner. This bar defies categorization. The crumb oat layers are thin and crisp, and the raspberry filling is gently sweetened, making it the perfect morning pastry. At the same time, it is the kind of bar you might crave as the antidote to an uninspired lunch or as a midnight snack. In short, you can eat this bar any time you please.
Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.
Add the raspberries, lemon juice, and butter and use your hands to toss gently until the raspberries are evenly coated.
Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to 2 days.
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