Raspberries are the perfect summer fruit, tangy and sweet. In this recipe they are balanced out with the crust and oat topping. The bars could be used as a dessert or a sugary breakfast, so eat them anytime, and especially eat them in the sun.
Ingredients:
Crust:
- 1/2 cup melted butter
- 1/4 sugar
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup flour
Filling:
- 3/4 cup raspberry jam
- 12-16 fresh raspberries
Topping:
- 1/2 cup whole oats
- 1/3 cup brown sugar
- 1/4 cinnamon
- 1/4 cup flour
- 1/4 cup cold butter
Directions:
- Preheat oven to 300F.
- Line an eight inch square pan with parchment paper.
- Mix the melted butter, sugar, vanilla, salt, and flour to make the crust.
- Press the crust mixture into your prepared pan and bake for 15 minutes.
- After removing the crust mixture from the oven, up the temperature on the oven to 350F.
- Take the raspberry jam and spread them across the crust in the pan. Sprinkle the fresh raspberries on top of the jam and crust.
- To make the topping; mix the oats, brown sugar, cinnamon and flour in a bowl. Add the cut-up cold butter and blend with forks or your hands until it is a rough mixture.
- Scatter the oat mixture on the raspberries and the crust.
- Bake for 30-35 minutes.
- After removing from the oven, let cool for 15 minutes. Chill in the fridge for two hours before cutting into squares.
- Enjoy anytime with or without friends.