raspberry breakfast bars

INGREDIENTS

• For the crust and crumb:
• 1 1/2 cups all-purpose flour
• 1 cup firmly packed dark brown sugar
• 1 1/4 cups rolled oats
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
• For the raspberry filling:
• 1/4 cup firmly packed dark brown sugar
• 1 tablespoon grated lemon zest
• 2 tablespoons all-purpose flour
• 1 pound raspberries, fresh or frozen
• 1/4 cup fresh lemon juice
• 2 tablespoons unsalted butter, melted and cooled