Raspberry crumbles
2
- Prep Time15 min
- Total Time15 min
- Makes16 squares
Ingredients
1 1/3 cups large flake oats
1 1/3 cups granulated sugar
1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup unsalted butter, melted
1 cup seedless raspberry jam
Instructions
Preheat oven to 350F (180C). Lightly butter an 8-inch (2-L) baking dish. In a large bowl, stir oats with sugar, flour, baking soda and salt. While constantly stirring, gradually pour in melted butter until mixture is moist and crumbly.
Turn half of mixture into baking dish. Press evenly over bottom. Dollop jam overtop. Using the back of a spoon, gently and evenly spread out. Sprinkle remaining crumb mixture overtop. Don't press mixture down -- it should be crumbly on top.
Bake in centre of preheated 350F (180C) oven until topping is light golden, 30 to 35 minutes. Remove from oven and set pan on a rack to cool completely. Then cut into squares, about 2 inches (5 cm) wide. Store in an airtight container in the refrigerator up to 5 days or freeze up to 2 months. Squares are also delicious served slightly warm with vanilla ice cream.
Nutrition (per serving)
Calories 256, Protein 2.4g, Carbohydrates 43.5g, Fat 8.3g, Fibre 1.3g, Sodium 117mg.
These squares are perfect for beginner bakers. We kept it easy by using the same mixture for the crust and the topping and chose store-bought raspberry jam for the filling.
