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20 minutes
2 hours
- 1 1/2 cups quick-cooking oats
- 3/4 cup packed light brown sugar
- 3/4 cup cold butter or margarine
- 1 egg, beaten
- 3/4 cup seedless red raspberry jam
- 1 cup fresh raspberries (6 oz)
- 1/2 cup sliced almonds
- Preheat the oven to 375°F and generously spray a 9-inch square pan with baking spray.
- Combine oats, flour, brown sugar, and salt in a large bowl. Use a pastry blender or two knives to cut in butter until mixture resembles coarse crumbs. Set aside 1 cup of the mixture for topping. Stir in egg to the remaining mixture until just combined.
- Gently press dough into pan to form an even layer. Spread jam over the dough, then place raspberries on top. Combine almonds with the remaining crumb mixture and sprinkle over the raspberries evenly.
- Bake for 30-35 minutes until the top turns golden. Let it cool completely on a cooling rack, then slice into 4 rows by 4 rows.
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