Recipe Index

Ingredients

• 4½ oz / 1 stick unsalted butter (, melted)
• 1/2 cup brown sugar (, tightly packed)
• 1 large egg ((2-2 oz / 2 oz))
• 1 1/2 cups flour ((plain / all-purpose))
• 1 1/2 cups rolled oats ((traditional oats, not quick, instant or steel-cut))
• 1/2 tsp baking powder
• Pinch salt
• 1 cup raspberry jam ((or other flavour))

Method

1. Heat the oven to 400°F and grease a 7¾ in square metal pan, then line it with baking paper left hanging over two sides.
2. Melt the butter, stir the brown sugar through it until the mixture looks smooth, then beat in the egg.
3. Fold in the flour, rolled oats, baking powder and the pinch of salt, mixing only until the last dry streaks of flour vanish.
4. Press one and a half cups of that oat dough firmly across the base of the lined pan with your fingertips, spread the raspberry jam over it in an even layer, and crumble everything that is left in loose rubble over the jam.
5. Bake for 30 to 35 minutes, until the crumble on top has turned a deep golden colour.
6. Leave the slab to cool completely in its pan — about 2 hours, or speed it along with half an hour on the counter followed by half an hour in the fridge — then lift it out by the paper overhang and cut it into 16 squares.

Prep: 10 min · Cook: 30 min · Total: 100 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data