When I was a kid, mom would take me to the Nordstrom Café after a long day of shopping, and I’d always get a raspberry crumble bar. I played around in the kitchen to get something similar that is buttery, nutty (from toasted pecans), jammy (raspberry WITH seeds always!), and deliciously decadent. Buuut since there are oats in them, you can technically eat this for breakfast (I won’t tell anyone).
- 1 cup flour
- ¾ cup rolled oats
- ⅔ cup light brown sugar
- ¾ teaspoon fine sea salt
- ¾ cup chopped, lightly toasted pecans
- 1 stick (4 ounces) cold butter, cubed
- 1 egg
- 1 cup raspberry jam, (preferably with seeds), at room temperature
Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
Combine the flour, oats, brown sugar, salt, and pecans in the bowl of a food processor and pulse five times to combine. Add the butter and pulse until you see pea-sized pieces of butter but the mixture is otherwise incorporated, 15–20 pulses. Add the egg and pulse until a loose, crumbly dough forms (you should be able to pinch pieces together with your fingers).
Press about 3 cups of the dough into the bottom of the prepared pan, then spread the jam over the dough. Sprinkle the remaining dough over the top and bake until the jam is bubbly and the top is browned, 40 minutes. Cool completely, then lift the bars out of the pan and cut into 16 equal-sized bars.