Raspberry crumbles



15 min


16 squares

* PLUS Baking Time: 30 minutes


  • 1 1/3 cups large flake oats
  • 1 1/3 cups granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup unsalted butter , melted
  • 1 cup seedless raspberry jam


  • Preheat oven to 350F (180C). Lightly butter an 8-inch (2-L) baking dish. In a large bowl, stir oats with sugar, flour, baking soda and salt. While constantly stirring, gradually pour in melted butter until mixture is moist and crumbly.
  • Turn half of mixture into baking dish. Press evenly over bottom. Dollop jam overtop. Using the back of a spoon, gently and evenly spread out. Sprinkle remaining crumb mixture overtop. Don’t press mixture down — it should be crumbly on top.
  • Bake in centre of preheated 350F (180C) oven until topping is light golden, 30 to 35 minutes. Remove from oven and set pan on a rack to cool completely. Then cut into squares, about 2 inches (5 cm) wide. Store in an airtight container in the refrigerator up to 5 days or freeze up to 2 months. Squares are also delicious served slightly warm with vanilla ice cream.

Nutrition (per serving)

  • Calories
  • 256,
  • Protein
  • 2.4 g,
  • Carbohydrates
  • 43.5 g,
  • Fat
  • 8.3 g,
  • Fibre
  • 1.3 g,
  • Sodium
  • 117 mg.

These squares are perfect for beginner bakers. We kept it easy by using the same mixture for the crust and the topping and chose store-bought raspberry jam for the filling.