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

1. preheat oven to 375F, get out a 13x9 inch baking pan
2. 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
3. stir in the almonds, then reserve 1 1/2 cups of this crumb mixture and refrigerate
4. 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
5. spread the jam evenly on top, leaving a thin border around the edge of the crust
6. crumble the reserved mixture on top, letting the fruit show through in places
7. continue baking until lightly browned, about 35 minutes
8. 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