Raspberry Almond Oat Squares. A raspberry filled, slightly crumbly, shortbread-based treat that comes together quickly and totally satisfies any sweet craving.
These raspberry almond oat squares are D-LISH. Worthy of capitalization. They’re also so pretty to serve up. And delicious warm, cold, or right out of the freezer. Yup, even frozen solid.
Short story: I made these last week and decided they’d be great to freeze, and popped them into our deep freeze in the basement. I planned on bringing them out as needed over the holidays for last minute entertaining. All very good intentions. Only, the deep freeze just so happens to be on my way to the laundry and the pull of these raspberry loaded squares is just too much to resist (read: little to no will power of late).
At the rate I’m going, I’ll most definitely need to whip up another batch for the holiday party train. I’m ok with the trade-off.
These squares are super simple. The base is buttery shortbread, with lovely bits of ground almonds and large flakes of rolled oats. For the filling, no need to have raspberry jam on hand. 1 cup of frozen raspberries, mashed up with a beaten egg and sugar makes THE BEST filling. So stock up on frozen berries — ok.
Raspberry Almond Oat Squares
Almond Oat Shortbread Base
- 1/2 cup almonds ground in a food processor
- 3/4 cup rolled oats I use large rolled oats, but quick oats work just as well
- 1 cup all purpose flour
- 1/2 cup sugar
- 3/4 cup butter
- 1 cup frozen raspberries
- 1 egg
- 2 tbsp flour
- 1/2 cup sugar
- Preheat oven to 350 degrees and prepare an 8 x 8 inch baking dish—grease with butter and line with parchment paper.
- In a small food processor, pulse almonds until small and coarse.
- In a large mixing bowl, combine flour, sugar, almonds, and oats. Cut in butter with a pastry cutter or a fork until well combined. Hands also work well (just saying).
- Spread 3/4 of the shortbread mixture evenly over the bottom of the lined baking dish, firmly pressing it into the bottom using fingertips or a flat spatula.
- In a medium sized mixing bowl, beat egg and stir in raspberries, flour and sugar. Mix and mash until combined. Pour evenly over almond shortbread base.
- Crumble the remaining shortbread mixture over the raspberry filling.
- Bake at 350 for 40-45 minutes, or until the top crumble just begins to turn golden.