Recipe from Cook's Illustrated
Makes 24 2-inch squares
This recipe can be made in a standing mixer or a food processor. Frozen raspberries can be substituted for fresh; be sure to defrost them before combining with the raspberry preserves. IF your fresh raspberries are vert tart, add only 1 or 2 tsp. of lemon juice to the filling. The bars are best eaten the day they are baked but can be kept in an airtight container for up to three days (the crust and streusel will soften slightly with storage).
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
2/3 cup (about 4 3/4 ounces) sugar
1/2 tsp salt
16 tbs. (2 sticks) plus 2 tbs. vegan margarine/ butter substitute, cut into 1/2 inch pieces and softened to cool room temperature
1/4 cup (1 3/4 ounces) packed light or dark brown sugar
1/2 cup (1 1/2 ounces) old-fashioned rolled oats
1/2 cup (2 ounces) pecans, chopped finely
3/4 cup (8 1/2 ounces) raspberry preserves
3/4 cup (3 1/2 ounces) fresh raspberries
1 tablespoon juice from one lemon
Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fir 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 widt 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.
In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tbs. vegan margarine/butter substitute one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes. (If using food processor, process flour, sugar and salt until combined, about 5 seconds. Scatter 16 tbs. marg/ buter pieces over flour micture and pulse until mixture resembles damp sand, about 20 1-second pulses).
Measure 1 1/4 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.
While crust is baking, add brown sugar, oats and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tbs. marg/ butter rubbing mixture between fingers until marg/ butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set aside.
Combine preserves, raspberries and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle flour/brown sugar/oat/nut mixture evenly over filling (do not press into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, about 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Cut into squares and serve.