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