Raspberry Streusel Bars with Cinnamon Chantilly Cream


2 ½ cups all-purpose flour
½ cup sugar
½ teaspoon kosher salt
1 cup unsalted butter, cut in 16 tablespoons, softened
¼ cup dark brown sugar, packed
½ cup old fashion oats
½ cup pecans, chopped
1 cup raspberry preserves
1 cup fresh raspberries
1 tablespoon lemon juice


Preheat oven to 375˚. Spray a 9x13-inch baking dish.

Add all-purpose flour, sugar and kosher salt to the bowl of an electric table top mixer fitted with the paddle attachment. While the mixing is running on slow speed, begin added in 14 tablespoons of butter in small increments.

Remove about 1 ½ cups of dough and place in a medium mixing bowl. Evenly press remaining dough into the bottom of baking dish. Bake for 14-18 minutes or until the edges of dough begin to brown slightly.

Add dark brown sugar, old fashion oats and pecans to the bowl with reserved dough and work together with fingers tips. Work in the remining 2 tablespoons of butter and set aside.

Place raspberry preserves, raspberries and lemon juice in a mixing bowl and mask together using the back of a fork. Spread raspberry filling over crust and sprinkle with pecan-oat topping. Bake until top is golden brown, and filling is bubbling, about 25 minutes. Cool to room temperature before cutting and serving.