These delicious little squares of pure goodness are almost like jam tarts, with their pastry-like base and topping and the sweet layer of raspberry jam which always seems to taste so much better when it’s been cooked. The addition of oats makes them a little bit healthier and a whole lot yummier. They’re the perfect lazy day bake because they’re just so easy and take so little time – they’re also much too easy to eat. I made these on a Sunday morning – by the afternoon they were gone without so much as a crumb left on the plate, which for my family of three must be a record.
I’ve adapted this recipe from Elissa’s blog, 17 and Baking.
This recipe yields about 12 good-sized squares.
195g self-raising flour
95g light brown sugar
½ tsp salt
150g unsalted butter
1 tsp milk
Preheat the oven to 180°C and line a 9”x9” baking dish.
Using a handheld electric whisk, mix the flour, sugar and salt in a bowl. Add the butter and mix on a low speed until a dough starts to form, then add the milk.
Knead in the oats until well combined.
Put a cupful of dough to the side – this is what will serve as the crumble topping. Press the rest of the dough evenly into the dish.
Spread the jam evenly over the top. If this stage proves difficult, you can try warming the jam for a few seconds in the microwave. Crumble the reserved dough evenly over the top.
Bake in the centre of the oven for 20-25 minutes (or until the topping is golden) and cool completely in the dish on a rack. Use a knife to loosen the sides before lifting out and cutting into bars on a board.