Raspberry Almond Squares
- 1 1/2 cups all-purpose flour
- 1 cup lightly packed brown sugar
- 1 teaspoon baking powder
- 1 1/4 teaspoon salt
- 3/4 cup of butter
- 1 1/2 cups rolled oats
- 1 1/4 cups raspberry jam
- 1/2 cup sliced almonds
In a large bowl, stir together flour, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Press two-thirds of the mixture firmly into greased 13×9 inch cake pan. Spread evenly with jam. Stir almonds into remaining crumb mixture. Sprinkle evenly over jam, patting down lightly. Bake at 375 degrees F for 30 35 minutes or until golden brown. Let cool in pan and cut into squares.