Ingredients
- . 1 1/2 cups quick-cooking oats
- 1 1/2 cups Gold Medal® all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 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
Preparation
Step 1
1 Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
2 In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
3 Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
4 Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
For Chewy Blueberry Almond Bars, substitute fresh blueberries for the raspberries.
If you don't have baking spray with flour, grease the pan with cooking spray and dust lightly with flour.