Sweet Baked Life

Bring some love and happiness into your day with these sweetly tart Lemon Raspberry Oat Crumble Bars!

Now, if you frequent my blog, you will know that I am all about quick and easy recipes. Ones that do not have many steps. However, when I have the time, I will venture out and make something that takes a few more steps. And with this recipe, I have done just that.

You see, I wanted to find something special to make as an anniversary treat. Something that brings back memories of my wedding day. That day, was a warm day, filled with love and romance and topped off with an incredibly scrumptious lemon raspberry cake — which so inspires me this time of year.

And today, me and the hubs celebrate 19 years of wedded bliss. Can’t believe that! We have had our ups and downs (like most couples I’m sure), but no matter what challenges we have had to face, we have always stuck together as a team.

Good food and laughter have always been at the forefront of our relationship. I remember baking special treats for my honey when we were first dating. I accompanied him early on in our relationship on a sailing race in the San Francisco Bay. I believe it was called the Isle to Isle race that went from Isleton to Angel Island and back.

It was a long race (all-night) and I baked three dozen chocolate chip cookies for my guy and the crew. Baking definitely was the way to his heart, and I have always tried to make things that he likes. However, he is more of a simple guy and as I have said before, he would rather have a basic chocolate chip cookie or an apple pie than any of the fancy, smancy stuff I like to make (like these – LOL).

However, I so love the combination of lemon and raspberry, especially during this time of year. And I also think the hubs secretly enjoys these inspired treats that are made to celebrate our special day. Two years ago I made this divine Lemon Raspberry Cream Cake and last year we noshed on these petite Lemon Marshmallow Tarts.

So, if you love lemon and raspberry as much as I do, you will get it! These delectable bars incorporate lemony goodness in every layer. And along the way, there is a layer of sweet fresh raspberries and tangy lemon curd.

Just like a marriage – layered with many challenges with sweetness to get you through just about anything life throws your way!

You start with a lemon oat crumble crust, layered with a lemon filling, lemon curd, raspberries with lemon zest and top it off with a lemon infused crumble topping.

These bars are baked to golden perfection and cooled overnight. Refrigerated then cut into large squares. And lovingly enjoyed together by the old married couple!

Lemon Raspberry Oat Crumble Bars

Crust & Crumble Topping:
3/4 cup granulated sugar
3/4 cup light brown sugar
3/4 cup unsalted butter, melted
1 cup flour
1 cup oats
1/4 teaspoon salt
1 teaspoon lemon zest

Lemon Filling:
2 large eggs
1 cup sour cream
2/3 cup granulated sugar
1/4 cup fresh squeezed lemon juice
1/2 cup flour
1 teaspoon lemon zest

Lemon Curd & Raspberry Fillings:
1/2 cup lemon curd
2 teaspoons freshly squeezed lemon juice
2 cups fresh raspberries
1/4 cup sugar
2 teaspoons lemon zest
2 teaspoons cornstarch

Heat your oven to 350 degrees. Prepare a 11×7-inch baking dish with non-stick cooking spray and set aside.

For the crust/topping: In a large bowl, combine the sugars and melted butter, then add the flour, oats, salt and lemon zest. Stir to combine; note this mixture will be crumbly. Put half of the mixture into your prepared pan and press down to make an even layer. Set aside. The remaining mixture will be used for the topping.

For the lemon filling: In a medium bowl, add the eggs, sour cream, sugar, lemon juice, and lemon zest. Whisk until well blended. Then add the flour and whisk until fully incorporated. Pour onto the crust and spread evenly with spatula.

For the lemon curd and raspberry fillings: In a small bowl add the lemon curd and 2 teaspoons of lemon juice. Mix until well combined. Using a tablespoon, drop spoonfuls of the lemon curd all over top of the lemon layer, then using a knife, gently swirl into the lemon layer. In another small bowl, add the raspberries, sugar, lemon zest and mix. If your raspberry mixture has a lot of juice, then add cornstarch and fold gently to thicken; just add a bit at a time until you get the consistency you desire. Then pour evenly on top of the lemon curd layer.

With the remaining crumb topping, sprinkle evenly on top of the raspberry layer. Bake for 60-75 minutes, until the top is a golden brown. Let cool completely on a wire rack. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight. Cut into large squares and enjoy. Store in refrigerator.

Love and sweetness comes in all forms, especially with these Lemon Raspberry Oat Crumble Bars!

Happy 19th Wedding Anniversary my love! xxoo

 

{recipe inspired from Avery Cooks}