I’ve made these ultra-easy raspberry squares twice in the last 10 days. They are a long time favorite. Minimum effort, maximum output. I found them in my cookbook The New Best Recipe by America’s Test Kitchen but I’ve also seen the recipe here at Cooks Illustrated.
You make a buttery-oaty-nutty crumble and press half of it in the pan then save the rest for the topping.
Bake the crust for a few minutes…….
add the raspberry jam and the crumble topping, bake a few more minutes, and that’s it!
I do not usually like nuts in my dessert but the pecans really do add a nice texture and flavor to the crust and topping.
They keep well for a few days if you can make them last. My kids love them but I make them because I love them.
Original recipe from cooksillustrated.com
1 ½ cups unbleached all-purpose flour (7.5 ounces)
1 ¼ cups quick-cooking oats
1/3 cup granulated sugar
1/3 cup packed brown sugar
¼ teaspoon table salt
1/4 teaspoon baking soda
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
1 cup raspberry preserves
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 9-inch-square baking pan with nonstick cooking spray. Line with foil or parchment for easy removal. Spray foil or parchment 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. Spoon and spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves. I like to very lightly press the crumble topping down, that way it’s not too crumbly and messy when you bite into a square. Bake until preserves bubble around edges and top is golden brown, about 30 minutes, rotating pan from front to back halfway through baking time. Cool on wire rack to room temperature, about 1½ hours, then remove from pan using foil handles. Cut into squares and serve.