INSTRUCTIONS
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with nonstick spray or line with parchment paper.
- In a large bowl, blend the flour, confectioners’ sugar, and butter. You can use a food processor or pastry cutter, but I prefer my hands. You want the butter to be no bigger than a pea size and the ingredients well incorporated.
- Press into the prepared baking dish.
- Bake for 12-15 minutes, or until the edges just barely start to golden. Remove from the oven.
FILLING
- Spread raspberry preserves evenly over the baked crust. Place fresh raspberries evenly over the preserves.
TOPPING
- In a medium bowl, add cold butter, flour, confectioners’ sugar and quick oats. Using your hands, sift the flour over the butter and then start breaking down each piece into pea-sized pieces.
- Crumble the oatmeal mixture over the preserves and berries.
- Bake for 45-50 more minutes, or until the crumble is light golden brown. Allow bars to cool at room temperature for at least 30 minutes. Then, place in the refrigerator to chill for at least 2 hours.
ICING
- In a medium bowl, combine confectioners’ sugar, milk, and almond extract. Add more milk (one teaspoon at a time) to reach your desired consistency. Drizzle over bars and serve immediately, or chill in the refrigerator if desired.