8 tablespoons (1 stick) unsalted butter, cut into pieces
⅓ cup light brown sugar
¾ teaspoon baking powder
¾ teaspoon kosher salt
½ cup raspberry jam
Fat 15g (5 g saturated fat)
Calcium 61mg calciummg
How to Make It
Heat oven to 350° F. Line an 8-inch square baking pan with 2 crisscrossed pieces of parchment, leaving an over-hang on all sides.
Pulse the oats, flour, and 1 cup of the almonds in a food processor until finely ground. Add the butter, sugar, baking powder, and salt; pulse to combine. Reserve ½ cup of the crumble mixture. Press the remaining mixture into the prepared pan using a straight-sided dry measuring cup or glass.
Spread the jam over the bottom crust. Coarsely chop the remaining ¼ cup of almonds. Scatter the almonds and reserved crumble mixture over the jam.
Bake until golden brown and set in the middle, 35 to 45 minutes.
Let cool completely. Holding the paper overhang, transfer to a cutting board. Cut into 12 bars. The bars can be stored in an airtight container for up to 1 week.
Tip: The bars can be frozen for up to 1 month. To make them lunch box-ready, wrap them individually in plastic wrap, then place in a resealable plastic freezer bag.
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