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Prep 20min
Total2hr0min
Servings16
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Ingredients
1 1/2
cups quick-cooking oats
1 1/2
cups Gold Medal™ all-purpose flour
3/4
cup packed light brown sugar
1/2
teaspoon salt
3/4
cup cold butter or margarine
1
egg, beaten
3/4
cup seedless red raspberry jam
1
cup fresh raspberries (6 oz)
1/2
cup sliced almonds
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Steps
1
Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.
2
In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.
3
Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.
4
Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.
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For Chewy Blueberry Almond Bars, substitute fresh blueberries for the raspberries.
If you don't have baking spray with flour, grease the pan with cooking spray and dust lightly with flour.
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