Buttery Raspberry Crumble Bars Pressure Cooker Recipe
This raspberry crumble bar recipe fits perfectly with a busy lifestyle, offering warm, tender treats with a rich depth of flavor thanks to pressure cooking.
Equipment
- 1 Food processor
- 1 9x13 inch baking dish Lined with parchment paper
Ingredients
Crumble
- 2 cups Old fashion oats For a hearty bit
- 1 ½ cups All purpose flour To bind everything together
- 1 cup Brown sugar Cozy sweetness
- 1 teaspoon Baking powder Gives tiny lift inside the crumble
- ½ teaspoon Cinnamon Warm spice
- 2 sticks Cold salted butter Cubed
- 2 ½ cups Fresh raspberries Brings vibrant flavor punch
- 2-4 tablespoons Brown sugar To taste
- 2 tablespoons All-purpose flour Keeps the filling thick
- 2 teaspoons Vanilla extract For flavor
- 2 teaspoons Lemon zest To brighten everything up
- ½ cup Raspberry jam Gives moisture
- 1 Ripe but firm peach, thinly sliced Adds sweet contrast
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit so your bars cook evenly. Line a 9x13 inch baking dish with parchment paper.
- In a food processor, pulse together the oats, flour, brown sugar, baking powder, and cinnamon until the oats are mostly ground. Add cold butter and pulse until crumbly dough forms. Add 1 tablespoon water if dry.
- Press ⅓ of the dough into the bottom of the prepared baking dish. Bake 10 minutes or until lightly golden.
- Meanwhile, in a medium bowl, toss raspberries with sugar, flour, vanilla, and lemon zest. Spoon berries over pre-baked crust. Dollop raspberry jam and add peach slices. Sprinkle remaining crumble dough overtop.
- Return to oven; bake 30-40 minutes until the crumble is light golden brown and berries burst. Let cool completely before cutting into bars.
Notes
Store bars in an airtight container; they keep well at room temperature for a few days, or refrigerate for longer keeping. Freeze individually for even longer storage.