Desserts: Charlotte Observer's Raspberry Crumb Bars

By JoFClark

Ingredients

• 2 cups (9 ounces) unbleached all-purpose flour
• 1 1/2 cups old fashioned oats
• 1 cup packed dark brown sugar
• 1 t ground cinnamon
• 1/2 t table salt
• 1 cup (1/2 pound) chilled unsalted butter, cut into 1/2 inch cubes
• 1 cup (4 ounces) sliced almonds
• 1 (15 1/4 ounce) jar seedless raspberry fruit spread

Preparation

Step 1

Position a rack in the center of the oven and heat the oven to 325 degrees
Combine flour, oats, brown sugar, cinnamon and salt in large bowl with an electric mixer
Mix on low speed until well combined
Add butter and mix on medium until butter is mostly blended and the mixture appears moist and begins to pull tougher, about 3 minutes
Stir in the almonds
Reserve 1 1/2 cups of crumb mixture and refrigerate
Firmly press the remaining mixture into the bottom of an un-greased 13 by 9 inch baking pan
Bake until almonds are just beginning to brown, about 25 minutes
Let cool for about 20 minutes
Spread raspberry fruit spread evenly on top, leaving a 1/8 inch border around the edge of the crust
Crumble the reserved crumb mixture over the top, letting the fruit show through in places
Continue baking until lightly browned and the fruit filling is bubbling all over, including the center of the pan.
Thirty-five to forty minutes
Let cool completely before slicing into bars