With a soft oat-brown-sugar-butter cookie-like base, and a thick, sweet, and tart but not overwhelming layer of raspberries in the middle, tucked in by a light dusting of those subtle streusel-like crumbs on top.
You’re gonna need to be making these. The raspberry filling is also eat-with-a-spoon-able delicious.
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13x9-in. baking dish.
In a large bowl, combine cornstarch and remaining sugar
Add the raspberry fruit purée and gently toss. Spoon over crust. Sprinkle with remaining crumb mixture.
Bake at 375ºF for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
