Raspberry Crumb Squares
Made with Scottish Oat Scone Base
Contributed by: Cathy L.
A sweet yet nutritious afternoon treat that everyone in the family will enjoy finding in their lunch box.
INGREDIENTS
- 500g bag Old Scottish Oat Scone Mix
- 1/4 cup packed brown sugar
- 1 tsp cinnamon
- 1 cup (1/2 lb) cold butter, cut into 1/2" cubes
- 1 cup sliced or chopped raw or blanched almonds
- 1 jar high quality raspberry jam
INSTRUCTIONS
- preheat oven to 375F, get out a 13x9 inch baking pan
- using a an electric mixer on med, mix scone base, sugar and cinnamon; add butter cubes and mix on medium speed until the butter is mostly blended and mixture begins to pull together, about 3 minutes
- stir in the almonds, then reserve 1 1/2 cups of this crumb mixture and refrigerate
- firmly press the remaining mixture into the pan and bake until the almonds are just beginning to brown, about 25 min; let cool for about 20 minutes
- spread the jam evenly on top, leaving a thin border around the edge of the crust
- crumble the reserved mixture on top, letting the fruit show through in places
- continue baking until lightly browned, about 35 minutes
- let cool completely before slicing into squares or bars
Notes:
Feel free to use any flavor jam, as well as add more or less brown sugar
