Free from milk, eggs, peanuts, treenuts, soy, and coconut
These raspberry jam bars are my absolute, biggest guilty-pleasure dessert! They are so addicting — I can never just have one.
I use to make these to bring to my high school’s Dessert Theater productions, where all cast members were required to bring a dessert to serve our guests. With a busy schedule, I could always plan to bake these the night before the show or even the day of and they would always be a big hit at Dessert Theater.
Because they stick together so well and are small enough for easy transportation, they make the perfect dessert to bring with you to any party. I especially liked them for school events since they were allergy-friendly, so the majority of people could enjoy them.
Ingredients:
- 1 1/2 cups of margarine, melted (I use Fleischmann’s brand margarine sticks)
- 2 1/2 cups of oats
- 2 1/2 cups of flour
- 1 cup of brown sugar
- 2 tsp of baking powder
- 1/2 tsp of salt
- 1 jar of raspberry preserves
Directions:
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, combine the dry ingredients (oats, flour, brown sugar, baking powder, and salt) and whisk together.
- Melt the margarine in the microwave (about 1-2 minutes). Pour the melted margarine over the dry ingredients and thoroughly combine the dry ingredients with the margarine.
- Sometimes at this stage, I like to try a piece of the crumble. You know, just to — uhh —make sure it tastes alright…
4. Take about half of the oat crumble and spread it evenly across the bottom of a 13×9 inch baking dish. The layer should be about 1/4 inch thick.
5. Bake in the oven for 10 minutes.
6. After the bottom has finished baking, spread a layer of raspberry preserves across the top of it (you should use a little over half of an 18 oz jar).
7. Use the remaining crumble and sprinkle it over the top of the jam.
8. Place back in the oven for 30-35 minutes (until the top is golden-brown).
9. Wait to cool and slice into squares.
Katrina-Safe Eating 