Raspberry Sourdough Crumb Bars
These bars are perfection. Sweet, tart and filled with so much raspberry flavor on top of a sourdough shortbread crust and sweet sourdough crumb topping. Drizzle on an almond glaze and these bars make a showstopper dessert!
- Prep time
- 20 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 113 g unsalted butter, melted (1/2 cup)
- 55 g granulated sugar (about 1/4 cup)
- 50 g sourdough discard (about 1/4 cup, see recipe notes)
- 6 g vanilla extract (about 1 1/2 teaspoons)
- 3 g salt (about 1/2 teaspoon)
- 180 g all-purpose flour (about 1 1/2 cups)
- 20 g cornstarch (about 2 Tablespoons)
- 160 g seedless raspberry jam (about 1/2 cup)
- 15-20 fresh raspberries
- 160 g rolled oats (pulsed a few times in a blender, about 1 3/4 cup)
- 75 g brown sugar (about 1/3 cup)
- 55 g unsalted butter (4 Tablespoons)
- 50 g sourdough discard (about 1/4 cup, see recipe notes)
- 3 g salt (about 1/2 teaspoon)
- 100 g powdered sugar (heaping 3/4 cup)
- 20 g heavy cream (about 4 teaspoons)
- 5 g almond extract (about 1 teaspoon)
Instructions
- 1
Pre-heat the oven to 350ºF. Line an 8 by 8 pan with parchment paper.
- 2
To a medium-sized bowl whisk together melted butter, sourdough discard and granulated sugar until completely incorporated. Add vanilla extract and salt. Mix again. Add the flour and cornstarch and mix until soft chunks of dough form.
- 3
Pour the dough into the lined baking pan. Use your fingers to press the mixture into an even layer on the bottom of the pan. Prick the shortbread crust with a fork and bake for 15 minutes until the edges start to brown and the shortbread crust is baked through.
- 4
While the shortbread is baking, mix together the oat crumb topping. Pulse the rolled oats in a blender a couple of times. To a small bowl add the oats, brown sugar, melted butter, sourdough discard and salt. Mix together until it forms a sticky oat topping.
- 5
Pull the baked shortbread out of the oven and spread the raspberry jam on top of the bars in an even layer. Scatter fresh raspberries over the top of the crust. Dollop the crumb topping on top of the raspberry layer.
- 6
Bake for 20-25 minutes until the jam is bubbly and the crumb topping is baked. Remove from the oven and let cool completely.
- 7
While the bars cool prepare the almond glaze. Whisk together powdered sugar, heavy cream and almond extract until it forms a thick glaze. Thin out with a little more cream or add a touch more powdered sugar to reach desired consistency.
- 8
Drizzle the glaze over the top of the cooled raspberry bars and refrigerate to chill before serving. Enjoy!