Raspberry Crumb Breakfast Bars

Makes 12 to 24 bars, depending on how you cut them

Oat-brown sugar shortbread crust and crumb topping around a lemony, jammy raspberry filling.

prepPreheat oven to 350°F / 175°C
prepButter a 9x13-inch pan, line with parchment overhanging the short sides, butter the parchment
190 g all-purpose flour	Pulse dry ingredients	Pulse in butter to loose crumbs	Reserve 1 1/2 cups; press rest into pan	Bake crust 350°F / 175°C, 12-15 min	Spread filling on crust, top with crumb	Bake 350°F / 175°C, 35-45 min, rotating	Cool completely, cut into squares
190 g firmly packed dark brown sugar
120 g rolled oats
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
170 g unsalted butter, cut into 1-inch pieces
50 g firmly packed dark brown sugar (for the filling)	Whisk sugar, zest & flour	Toss in raspberries, juice & butter
1 tbsp grated lemon zest
15 g all-purpose flour (for the filling)
455 g raspberries, fresh or frozen
60 ml fresh lemon juice
30 g unsalted butter, melted and cooled

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