Raspberry Streusal Bars

I first came across this recipe on my friend Lauren's new recipe blog and immediately wanted to try it. I later realized it came from Cook's Illustrated (the mecca of cooking magazines) and found that a bunch of other bloggers had given it great reviews as well. And I agree with them all. These raspberry bars are the best! They consist of a buttery shortbread bottom, a simultaneously sweet and tangy raspberry filling, and a crumbly oatmeal and brown sugar streusal topping. The only alteration I made to the original recipe was to add more raspberries. I wanted more of the fresh raspberry flavor so I doubled the berries (but used the same amount of jelly). I thought it was perfect- with just enough filling to balance out the crust and crumble. I made these bars on Sunday while we were at my parent's house for dinner. I've never seen such a large pan of sweets disappear so fast! If you'd blinked you would have missed dessert. They were that good.

INGREDIENTS
2 1/2 cups unbleached all-purpose flour
2/3 cup granulated sugar
1/2 tsp. salt
16 Tbsp. unsalted butter (2 sticks) + 2 Tbsp., cut into ½-inch pieces and softened to room temperature
1/4 cup packed brown sugar
1/2 cup old fashioned rolled oats
1/2 cup pecans, chopped fine
3/4 cup rasberry preserves
1 1/2 cups fresh raspberries
1 Tbsp. freshly squeezed lemon juice

DIRECTIONS
1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. (If using extra-wide foil, fold second sheet lengthwise to 12-inch width.) Spray foil-lined pan with nonstick cooking spray.

2. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1½ minutes. (If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.)

3. Measure 1 ¼ cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef’s knife, cut into squares and serve.

Makes a 9x13 pan of bars.

(Adapted from Cooks Illustrated)