raspberry oat bars
Linzertorte is a traditional Austrian dessert sandwiching fruit preserves (typically raspberry) between a nut-based pastry and a beautiful lattice top. These raspberry oat bars are the happy result of a search for a linzertorte-like dessert without so much of the hassle, and without the nuts.
Baking this dessert as bars instead of the more involved torte or cookie variation keeps things simple. Pinching off bits of the dough to create a crumbly topping is far easier than piping lattice lines, but still offers a hint of the iconic stained-glass-window-effect of the glistening red raspberry jam beneath. And incorporating oats in the pastry in place of ground walnuts or almonds helps preserve some of the nutty flavor and textural variety while keeping it a completely nut-free dessert.
I love the contrast of buttery spiced pastry and tart raspberry jam. These are an addictive dessert, and definitely an even better breakfast!
raspberry oat bars
makes 16 two-inch squares
Ingredients:
[for the raspberry jam]
6 oz. raspberries (fresh or frozen)
1/3 cup white sugar
[for the crust]
1 1/2 cups (about 5.5. oz) rolled oats
1 cup (about 5 oz) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves (optional, for spicy warm flavor)
1/8 teaspoon salt
12 tablespoons (6 oz) butter, softened
1/2 cup white sugar
1 teaspoon vanilla
2 egg yolks
powdered sugar, for dusting
Directions:
Prepare the raspberry jam. Combine raspberries and sugar in a small saucepan and mash with a fork or the back of a spoon. Bring to a boil over medium high heat, reduce heat to low, and cook, stirring frequently, until thickened, about 10 minutes. Set aside to cool completely.
Prepare the bars. Preheat oven to 350 degrees. Grease an 8x8-inch square pan and line with parchment paper.
Place oats in food processor and pulse 10-15 times into a rough powder. Add flour, baking powder, cinnamon, cloves (if using) and salt and pulse a few more times to combine. Set aside.
In the bowl of a mixer, beat butter and sugar until light and fluffy, about 3 minutes. Scrape down bowl, add eggs and vanilla, and beat until well combined, about 1 minute. Scrape down bowl, add flour mixture, and mix until just combined.
Reserve 1/2 cup of batter for the top. Spread remaining batter in the bottom of the pan. It’s quite thick, so you may want to use your fingers to press it down. Top with the cooled raspberry jam and spread evenly across. Use the reserved 1/2 cup of batter to pinch off blueberry-sized bits and drop all over the top. (See photos for reference.)
Bake at 350 degrees until golden and bubbly, about 20-25 minutes. Allow to cool completely before slicing into 16 2-inch squares. Dust with powdered sugar and serve.
Wondering what do do with those leftover egg whites? check out this post!
