Raspberry Crumble Bars

• 2 sticks butter, softened, plus more for the pan
• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup rolled oats
• 1/4 teaspoon fine sea salt
• 1 egg, beaten
• 1 cup Raspberry Preserves, recipe follows
• 1 quart raspberries
• 1 tablespoon lemon juice
• 1 3/4 cup sugar

1. Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
2. Add the flour, both sugars, oats and salt to a bowl in your stand mixer.
3. Add in the butter and egg and beat at low speed.
4. Stop the machine and scrape the bowl down a couple of times.
5. Keep processing until the mixture resembles coarse crumbs.
6. Keep 2 cups crumb mixture aside.
7. Press the remaining crumb mixture on the bottom the prepared pan.
8. Spread the Raspberry Preserves over top, leaving 1/2-inch border.
9. Crumble the rest of the oat mixture over the preserves.
10. Bake until lightly browned, 40 to 50 minutes.
11. Cool completely before cutting into bars.
12. Put your raspberries and 1/4 cup water in a saucepan over medium heat.
13. Once it's at a simmer, partially cover and cook 8 to 10 minutes.
14. Pass the berry mixture through a food mill and measure the liquid that remains.
15. You need 3 1/2 cups.
16. Add more water if there isn't enough.
17. Put the berry liquid into a new saucepan over medium heat and bring to a simmer again.
18. Once it simmers, start adding your sugar in 1/2 cup increments.
19. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar.
20. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer.
21. Stir constantly.
22. Let this cool to room temperature prior to using.
23. If not using right away, refrigerate for up to 1 week.
24. Yield: 2 cups.

butter, flour, granulated sugar, light brown sugar, rolled oats, salt, egg, raspberry preserves, raspberries, lemon juice, sugar

Taken from www.foodnetwork.com/recipes/anne-thornton/raspberry-crumble-bars-recipe.html (may not work)