Ingredients

Print recipe

Directions

  1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
  2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
  3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
  4. Once cooked, allow to cool before cutting into squares.
  5. Enjoy!

explore our

Similar Recipes

Baking

Rory O’Connell’s Nougatine Biscuits

Rory O'Connell's nougatine biscuits are delicate, brittle and melt in the mou...

Baking

Coconut Frosted Banana Bread

1. Preheat your oven to 165°c and lightly butter, flour and line a cake tin....

Seasonal

Cranberry and Stuffing Christmas Crackers

This recipe makes 8 of Shane Smith's cranberry & stuffing Christmas crack...

Easy to Create

GRILLED VEGETABLE SANDWICH

Brush the vegetables well with a little oil and season with salt and...

Serves 2
Baking with Kids

Raspberry Crumb Squares

Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with...

Baking

Madeira Cake

This iconic cake is a favourite with all the family. Curious culinary spirits ca...

Serves 8
Main courses

Shirley Shannon’s Spicy Butter Chicken

Clodagh McKenna Farmhouse Recipe  This family favourite, from the Sh...

see more