Raspberry Crumb Bars

Baking

2014-04-20 20.53.18

Guys it is time that I got serious about this blogging bizness. I like bought this domain for $18 a year. I don’t know about you but to me, that’s an investment. I mean instead of having my very own .com I could have bought 4 normal/ 2 over-priced sandwiches. Or half a dress!

But instead I’m choosing to fill a creative void in my life by maintaining this blog and entertaining people.

But am I really entertaining people? While I think I’m brilliant, my follower numbers and page views don’t seem to support that. My theory is my pictures suck. Wait no, they REALLY suck.

So this time I actually took these bars and cut of the edges and photographed them properly.

Side shot of the precariously balanced bars. I took me three tries to stack these so they didn't fall down.

Side shot of the precariously balanced bars. I took me three tries to stack these so they didn’t fall down.

These bars are dessert and breakfast worthy. Thankfully they also fall somewhere in the middle of healthy (oats) and unhealthy (butter).

The crumble mixture is nice and rich thanks to the butter and the sweet and tart raspberry jam balances it out nicely. Use decent quality jam. It’s really the key ingredient here.

This is what I call the sexy close up. Note the oozing jam and artful crumble. You almost can't see the side bits where the foil is stuck to the bar.

This is what I call the sexy close up. Note the oozing jam and artful crumble. You almost can’t see the side bits where the foil is stuck to the bar.

1 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 cup rolled oats
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
3/4 cup raspberry jam

Preheat oven to 175C/350F.

Line an 8 by 8 inch baking dish with aluminum foil. Grease foil.

In a bowl, whisk together flour, baking soda and salt.

Stir in oats and brown sugar. Add butter, and using fingertips, work butter into mixture until evenly distributed.

Add 1 1/2 cups of the oat mixture to the prepared baking dish and press into an even layer.

Spread raspberry jam into an even layer over oat layer. If you spread it to the edge, like I did, it will stick to the foil. If you don’t want that to happen, please follow the original recipe which advises you to keep the edge jam free for 1/4 inch.

Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.

Bake until golden brown, about 35 minutes.

Remove from oven and allow to cool completely before cutting into squares.

Man I need to wash my dishtowels more often.

Man I need to wash my dishtowels more often.

*Recipe from Cooking Classy.

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