We were told we’d awake to a little dusting of snow this morning, but it was all blue skies. Not a single cloud in sight. I’ve heard rumors it did snow at 1am this morning, but who stays up that time anymore! The forecasters played it up (like they normally do) ‘look out for snow at the beach!’ Showing pictures of a snowy Twin Peaks back in the 60′s. Our neighborhood hardware store even put out some snow shovels for the occasion. Really!?
The snow didn’t come, but the cold temperatures sure has. I came home to a 55 degree house the other day, guess it’s time to turn on the heater. We’ve been bundling up in thick socks, warm hooded sweatshirts and practically cuddling next to our little space heater. Thankfully it should be back to the upper 50′s by the end of the week, I don’t know how much more of this cold I can take.
All that aside we are having a sweet weekend. The countdown has begun, 11 weeks from welcoming our little girl and spending the day picking up her rocking chair from Craigslist, hanging a few things up in her room and finishing up her crib. I have a couple sewing projects to work on and all the while we are keeping warm with endless cups of hot tea and coffee. Wishing we had a couple more of these breakfast bars to go with it.
For the crust and crumb:
- 1 1/2 cups flour
- 1 cup packed brown sugar
- 1 1/4 cups rolled oats
- 3/4 t salt
- 3/4 t baking powder
- 1/2 t baking soda
- 1/2 t cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
For the raspberry filling:
- 1/4 cup packed brown sugar
- 1 T grated lemon zest
- 1/2 t cinnamon
- 2 T all-purpose flour
- 1 pound raspberries, fresh or frozen
- 1/4 cup fresh lemon juice
- 2 T unsalted butter, melted and cooled
Make the crust and crumb: Preheat the oven to 350. Butter the bottom and sides of a 9-by-13-inch glass baking pan. 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. Reserve 1 1/2 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling: 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 crust mixture evenly on top of the filling. Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges. The bars can be stored in the refrigerator in an airtight container for up to two days.