Raspberry Crumble Bars
Yields: 20 bars; Prep: 20 Mins; Bake: 40 Mins
- 2 cups old fashioned oats
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 t baking powder
- 1/2 t cinnamon
- 2 sticks (1 cup) cold salted butter, cubed
- 2 1/2 cups fresh raspberries
- 2-4 T brown sugar
- 2 T all-purpose flour
- 2 t vanilla extract
- 2 t lemon zest
- 1/2 cup raspberry jam
- 1 ripe but firm peach, thinly sliced
- Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
- In the bowl of a food processor, pulse together the oats, flour, brown sugar, baking powder and cinnamon, until the oats are mostly ground. Add the cold butter and pulse until a crumbly dough forms. If the dough seems dry, add 1 tablespoon water.
- Press 1/3 of the dough into the bottom of the prepared baking dish. Transfer to the oven and bake 10 minutes or until lightly golden.
- Meanwhile, make the filling. In a medium bowl, toss the raspberries with the sugar, flour, vanilla, and lemon zest. Spoon the berries out into an even layer over the pre-baked crust. Dollop the raspberry jam evenly over the berries. Add the peach slices in a single layer. Sprinkle the remaining crumble dough overtop the berries. Return to the oven and bake for 30-40 minutes or until the crumble is a light golden brown and the berries burst.
- Let cool completely before cutting into bars. Keep stored in a sealed container for up to one week.
Potato Crust Quiche Lorraine
- 4 T melted butter, divided by half
- 1 bag hash brown potatoes, thawed (1 pound 4 ounces works perfectly.)
- salt and pepper, to taste
- 1/2 t nutmeg
- 1 heaping T Dijon mustard
- 1 T olive oil
- 4 slices bacon, chopped into 1/4-inch pieces
- 1 large onion, diced
- 1 T finely chopped fresh thyme
- 2 cloves garlic, minced
- 6 eggs
- 1/2 cup half and half
- 1 1/2 cups shredded Gruyère
- Preheat oven to 400 degrees F.
- Brush a cast-iron skillet or pie pan with 2 tablespoons melted butter. In a large bowl, combine potatoes, salt, pepper, nutmeg, and mustard. Press the mixture into the skillet, making sure the bottom has no gaps and the height is level all the way around. Pour the remaining butter evenly over the top. Bake until golden, about 30 minutes. Let cool for at least 5 minutes.
- Meanwhile, heat olive oil in a skillet over medium-high heat, and cook bacon briefly, about 3 minutes. Add onion, thyme, garlic, salt, and pepper. Reduce heat to medium and cook until softened, stirring frequently, for about 13 minutes.
- In another large bowl, whisk eggs and half and half until smooth. Add the bacon mixture to a large bowl and stir quickly to combine.
- Pour the filling into the cooled crust. Bake for 15 minutes. Sprinkle cheese evenly over the top. Continue baking until browned and bubbling, about 15 more minutes. Serve warm.