1/2 cup finely chopped pecans or almonds, or a combination
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened by still cool
3/4 cup raspberry preserves
½ cup fresh raspberries
2 tsp. fresh lemon juice
The method
Directions
01
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
02
In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
03
Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes.
04
Meanwhile, combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
05
Using rubber spatula, spread raspberry mixture evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time.
06
Cool on wire rack to room temperature, about 1½ hours, then remove from pan using foil handles. Cut into 1¼- to 1½-inch squares and serve.
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1/2 cup finely chopped pecans or almonds, or a combination
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened by still cool
3/4 cup raspberry preserves
½ cup fresh raspberries
2 tsp. fresh lemon juice
Cook Like James · The method
Directions
1
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2
In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
3
Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes.
4
Meanwhile, combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
5
Using rubber spatula, spread raspberry mixture evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time.
6
Cool on wire rack to room temperature, about 1½ hours, then remove from pan using foil handles. Cut into 1¼- to 1½-inch squares and serve.
Cook Like James
Raspberry Oat Squares
Prep
Cook
Yield
One of my favorite treats - they're great any time of year.
Ingredients
One of my favorite treats - they're great any time of year.
1/2 cup finely chopped pecans or almonds, or a combination
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened by still cool
3/4 cup raspberry preserves
½ cup fresh raspberries
2 tsp. fresh lemon juice
Directions
1
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 8 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked squares). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2
In bowl of standing mixer, mix flour, oats, sugars, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
3
Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom. Bake until starting to brown, about 20 minutes.
4
Meanwhile, combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
5
Using rubber spatula, spread raspberry mixture evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time.
6
Cool on wire rack to room temperature, about 1½ hours, then remove from pan using foil handles. Cut into 1¼- to 1½-inch squares and serve.
