Raspberry Oat Crumble Bars Tweaked from Gourmet Makes an 913 sheet 1 1/4 cups flour 1/3 cup

packed light brown sugar 1/2 tsp salt 5 oz (10 tablespoons) cold unsalted butter, cut into pieces 1 tablespoon milk 1 1/2 cups old fashioned oats 3/4 seedless raspberry jam Preheat oven to 375 degrees F. Mix the flour, sugar, and salt in the bowl of a food processor, then add the butter and pulse until a dough starts to form. Add the milk. (If you dont have a food processor you could do this with an electric mixer, a pastry cutter, or even a fork and man power.) Transfer the dough-bits to a bowl and knead in the oats until well combined. Put 3/4 cup dough off to the side (this will be used as the crumble.) Press the rest of the dough evenly into a buttered 913 metal baking pan (I lined the pan with parchment paper and skipped the buttering). Spread the jam evenly over the top (if the jam seems tough to spread, heating it a little could help.) Crumble the reserved dough evenly over the top. Bake in the center of the oven until golden, 20-25 minutes, and cool completely in the pan on a rack. Use a knife to loosen the sides, lift it out, and cut into bars on a cutting board.

17 and Baking | http://17andbaking.com/2012/02/07/raspberry-oat-crumble-bars