Raspberry and Pistachio Crumble Bars

A sweet and tangy twist on traditional apple crumble, featuring fresh raspberries and chopped pistachios.

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces

For the filling:

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 cup chopped pistachios

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Line an 8-inch square baking dish with parchment paper.
2. Make the crust: In a medium bowl, whisk together the flour and sugar. Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Press the mixture evenly into the prepared baking dish.
3. Bake the crust: Place the dish in the oven and bake for 20-25 minutes, or until lightly golden brown. Let cool slightly.
4. Prepare the filling: In a large bowl, whisk together the raspberries, granulated sugar, cornstarch, and lemon juice. Fold in the chopped pistachios.
5. Make the crumble topping: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and salt. Add the cold butter and use your fingers or a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs.
6. Assemble and bake: Spread the raspberry filling over the cooled crust. Top with the crumble topping and bake for an additional 35-40 minutes, or until the top is golden brown and the filling is bubbly.

Notes:

Let cool completely before slicing into bars and serving. Enjoy!