Rating: 3.5 stars
94 Ratings
  • 5 star values: 21
  • 4 star values: 19
  • 3 star values: 28
  • 2 star values: 18
  • 1 star values: 8
Sara Quessenberry

Gallery

Credit: Dana Gallagher

Recipe Summary

hands-on:
10 mins
total:
45 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Butter an 8-inch square baking pan. In a food processor, pulse the flour, sugar, and salt to combine. Add the butter and pulse just until the dough comes together. Transfer to a bowl and gently knead in the oats.

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  • Press all but 1/2 cup of the dough into the prepared pan. Spread the jam evenly over the dough, leaving a 1/4-inch border around the edges. Scatter the raspberries over the jam and sprinkle with the remaining dough.

  • Bake until the edges are golden, 25 to 28 minutes. Let cool at least 10 minutes before slicing.

Nutrition Facts

158 calories; protein 2g; carbohydrates 22g; sugars 12g; fiber 1g; fat 7g; saturated fat 5g; sodium 31mg; cholesterol 19mg.
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