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.