Ingredients (Raspberry filling)
- Pan size: 9x13
- Parchement paper (optional)
- 2 (12 oz) bags of frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons of all purpose flour
- 1 tablespoon of cornstach
- Juice of one lemon
Ingredients (Crumble Layer)
- 3 cups of old fashioned oats
- 3 cups of all purpose flour
- 2 cups of brown sugar (loosely packed)
- 1 teaspoon of baking powder
- 1 1/2 cups (3 sticks) of salted butter - melted
- 1/2 teaspoon of salt
Directions
- Pre-heat the oven for 350 degrees F.
- Prep raspberries:
- Place raspberries in a large colander.
- Run warm water over them for a minute (to thaw them) and then let liquid drain our for about an hour or until softened.
- When thawing the raspberries, you can gently squeeze them with your hands or press lightly with a spoon to get more liquid out.
- Mix raspberries with sugar, flour, cornstarch, and lemon juice.
- Crust:
- Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture.
- Spray the pan with cooking spray.
- (optional) feel free to use parchement paper if you like.
- Press two-thirds of the crumble into the buttom of a 9x13 pan lined with parchement paper.
- Bake for 10 minutes.
- Bake:
- Arrange the raspberry layer on top of the baked bottom layer.
- Sprinkle with remaining crumble.
- Bake for another 25-30 minutes.
- Finishing touch:
- Remove from oven and let it cool.
- Chill them for few hours to get them really solid or cut them into squares right away.