Ingredients:

• 1 1/2 cups whole-wheat flour
• 3/4 Cup organic brown sugar
• 1 tsp. salt
• 1/2 tsp. baking powder
• 1 1/2 sticks cold organic butter, cut into chunks
• 1 Cup old-fashioned oats (not instant)
• 1/2 cup chopped raw almonds
• 10 oz. jar pure raspberry preserves (all fruit, no added sugar)

Directions:

1. Preheat oven to 375 degrees.
2. Using waxed paper, grease the bottom of a 9 x 13 glass baking dish with butter.
3. In a food processor, pulse flour, sugar, baking powder, and salt to combine.
4. Add the butter and pulse on/off for 20 times until the mixture is crumbly with no chunks of butter.
5. Dump the flour mixture into a bowl and stir in the oats and raw almonds.
6. Save 3/4 cup of the mixture and set aside.
7. Press remaining mixture into the pan pressing very hard with clean hands to form the cookie crust.
8. Spread a layer of raspberry preserves over crust.
9. Sprinkle remaining crumble on top.
10. Bake for 35 to 40 minutes until the top is browned.
11. Let cool completely before cutting into bars or triangles.