For the crust and topping:
For the raspberry filling:
WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
BUTTER. I used room temperature butter that is 65°F (18°C). If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation.
USING FROZEN RASPBERRIES? Defrost the raspberries at room temperature and let the juices drain in a colander. Do not push the raspberries down to release juices. Add 1 tablespoon corn starch to the raspberry and sugar mixture in Step 4.
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