Raspberry Breakfast Bars

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smitten kitchen


feb65c6f0d02   •  26 Nov   •  Report
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For the crust and crumb:

1 1/2 cups all-purpose flour

1 cup firmly packed dark brown sugar

1 1/4 cups rolled oats

3/4 teaspoon salt

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces

For the raspberry filling:

1/4 cup firmly packed dark brown sugar

1 tablespoon grated lemon zest

2 tablespoons all-purpose flour

1 pound raspberries, fresh or frozen

1/4 cup fresh lemon juice

2 tablespoons unsalted butter, melted and cooled

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