Raspberry Crisp Bars
These raspberry crisp bars make the perfect teatime accompaniment!
Serves 18|Takes 75 minutes
3 cups (680g) of frozen raspberries
1/2 cup granulated sugar
1 tbsp plain flour
1 tbsp corn flour
3 cups of Flahavan’s rolled oats
2 7/8 cups of plain flour
1 1/2 cups light brown soft brown sugar
1 tsp baking powder
1 1/5 cup of Kerrygold salted butter, melted
Preheat the oven to 350°F fan bake.
Place the raspberries into a large colander and run them under warm water for a minute. Allow the liquid to drain out for about an hour until softened and drained before squeezing as much water out as possible.
Mix the raspberries in a bowl with the granulated sugar, 1tbsp plain flour and corn flour.
Then in a separate mixing bowl mix the oats, flour, brown sugar, baking powder, butter, and a pinch of salt together into a crumble-like mixture.
Press two thirds of the crumble mixture firmly into the bottom of a deep baking tray lined with parchment paper and bake for 10 minutes.
Remove from the oven and then carefully arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining third of the crumble mixture, before baking for a further 10 minutes.
Remove from oven and leave to cool, then chill for 2 hours until set. Once set, cut into bars.