Return to oven until streusel is golden brown and filling is bubbling, about 22 to 25 minutes. Cool completely on a wire rack. Use a knife to loosen the bars from the foil along edges of pan.

FARGO — Raspberries are my favorite summertime fruit, and they are beautifully displayed in these Raspberry Streusel Bars. What could be better than a buttery shortbread base topped with a ...

Raspberries are more than just a pretty fruit—they’re packed with flavor and incredibly versatile in the kitchen. From ...

7. To serve, lift the bars out of the pan using the overhanging parchment. Cut into 1 1/2-inch squares. Serve at room temperature (they will soften slightly as they come to room temperature).

Recipe Raspberry Streusel Bars. Makes approximately 30 bars, each 1½ inches. Ingredients. Crust and topping: 1 cup gluten-free oats. 1 cup almond flour, preferably toasted. 1/3 cup coconut flour.

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Prep Your Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease and flour a 9×13-inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal.

To serve, lift the bars out of the pan using the overhanging parchment. Cut into 1½-inch squares. Serve at room temperature (they will soften slightly as they come to room temperature).

These zingy streusel bars couldn't be easier. I call them "lazy bars" because the streusel topping also forms the base of the bar, thus eliminating the additional step of preparing ...