INGREDIENTS

Makes about 20
(depends on how large you cut them)

BASE

190 grams [1¼ cups] plain flour

165 grams [¾ cup] brown sugar, tightly packed

¼ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon baking soda

160 grams [1¾ cups] oats

160 grams [⅔ cup] unsalted butter

1 teaspoon vanilla extract or paste

FILLING

225 grams [⅔ cup] raspberry jam - room temperature

100 grams fresh or frozen raspberries

CINNAMON SUGAR

30 grams (2 tablespoons) caster sugar

½ teaspoon cinnamon

METHOD

Preheat your oven to 180C [350F] or 160C fan forced. Line a 20 x 20 centimetre square tin with baking paper.

In a bowl, sift together the flour, brown sugar, baking soda, cinnamon and salt. Add oats and mix until evenly combined.

Melt butter in a heat proof bowl set over a saucepan of simmering water. Alternatively, melt in the microwave for 30 seconds on medium. Once melted, add the vanilla and set aside to cool for 10 minutes.

Make a well in the middle of the dry ingredients and add the melted butter and mix until it resembles a crumbly texture.  Place ⅔ of the mixture into your lined pan and press down evenly, then smooth the surface of the base with an offset spatula.

Spread the raspberry jam evenly over the crumb base and then sprinkle the raspberries - squashing them slightly.  Spread the remaining crumble mixture and for a special touch, sprinkle the cinnamon sugar over the top.

Bake in the oven for 25-30 minutes until lightly browned. Allow to cool to room temperature.

Cut into squares and just before serving dust liberally with icing sugar.

STORAGE

Store in an airtight container for up to two days; or they’ll keep in the refrigerator for up to a week.

TIPS + TRICKS

As an alternative to raspberry, you could use strawberries, blackberries or blueberries.

To make them extra decadent, you can always add some white chocolate chips to the raspberry layer.