Ingredients
1½ cups plain flour
¼ cup self-raising flour
1¼ cups brown sugar
2 cups rolled oats
250 g butter, melted
½ cup raspberry jam
2 tablespoons flaked almonds
Method
- Preheat the oven to 180°C (160°C fan forced). Lightly grease and line the base and sides of a shallow baking pan, with a base measurement of 16 x 26cm.
- Place the flours into a bowl with the brown sugar and oats, then add the melted butter and mix well. Press two-thirds of the mixture into the base of the pan. Bake for 15 min, remove from the oven, spoon over the raspberry jam.
- Add almonds to remaining crumble mix, and crumble over the surface. Bake for a further 15 min, or until golden. Allow to cool completely, then cut into squares to serve.
