Raspberry Pecan Crumb Bars

We took a recent camping trip up north and on our way stopped at a coffee shop in San Luis Obispo called Scout Coffee. Not only is it quite a hip and adorable coffee shop but the treats they sold were amazing. Often times at coffee shops I find that the baked goods are so-so but I was pretty much blown away by how good the baking was at Scout Coffee. We ordered one of their cookies with brown butter, pecans, oats, and three kinds of chocolate (AMAZING) and their raspberry bar. Raspberry bars are maybe one of my top three favorite desserts so I had to get one. What I loved about their raspberry bar was the thickness of the base and topping. I tried to recreate the recipe below and added some toasted pecans on top for crunch. Enjoy!

Raspberry Pecan Crumb Bars

12 ounces frozen raspberries

1/4 cup sugar

squeeze of lemon juice

20 tablespoons butter, cold, cut into chunks

2/3 cup brown sugar

1 cup whole wheat flour

3/4 cup oat flour

3/4 cup white all purpose flour

1 teaspoon salt

2 cups rolled oats

1/2 cup toasted pecans

Instructions:

Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper.

Cook frozen raspberries and sugar together in medium saucepan over medium heat for about 15 minutes until raspberries have broken down and reduced. Cool in fridge or freezer.

Combine sugar, flours, and salt in a medium bowl. Using a pastry cutter or fork, cut in cold butter into dry ingredients until butter forms small pea sized lumps. You can use your hands at this point too. Mix into oats. Press about 2/3 of the mixture into the bottom of the prepared pan.

Add pecans to the other 1/3 of the mix. Spread raspberry jam over the top of the pressed in dough. Sprinkle the leftover pecan crumb on top of the raspberry jam layer. Lightly press the topping down to stick to the jam. Bake for 25 minutes until raspberries are bubbly and topping is lightly browned.