Low Sodium Raspberry Oat Crumble Bars

Total time1 hr 50 min

Prep time15 min

Cook time35 min

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Ingredients

16 servings

For the oat base and crumble

1 cup unsalted butter, cold and cut into small cubes
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 cup packed light brown sugar
1 ½ cups all-purpose flour
1 ½ cups old-fashioned rolled oats
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp vanilla extract

For the filling

1 cup raspberry jam
1 tsp lemon juice

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides to use as handles for lifting.
2
In a large mixing bowl, combine the flour, rolled oats, brown sugar, baking soda, and salt. Scatter the cold butter cubes over the dry ingredients and add the vanilla extract. Use a fork or pastry cutter to work the butter in until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout — it should hold together when squeezed.

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