Ingredients:
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup chocolate chips
1 cup fresh raspberries
1 tablespoon cornstarch
1 tablespoon lemon juice
1/4 cup granulated sugar
Directions:
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a mixing bowl, combine the flour, rolled oats, brown sugar, baking powder, and salt.
Pour in the melted butter and mix until crumbly. Reserve 1 cup of this mixture for the topping.
Press the remaining mixture into the bottom of the prepared baking pan to form a crust.
In a separate bowl, toss the fresh raspberries with cornstarch, lemon juice, and granulated sugar until well coated.
Spread the raspberry mixture evenly over the crust in the baking pan.
Sprinkle the reserved crumb mixture over the raspberries, covering them completely.
Bake for 30-35 minutes, or until the top is golden brown and the raspberries are bubbling.
Allow to cool completely in the pan before cutting into squares.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 9 servings
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