2) Make raspberry jam. What you want to do is pour some of your raspberries into a sauce pan and add a little water, and start cooking it down. Cook it for about 10 minutes, and then strain it (I used my flour sifter, the mesh worked fine) so you don't have any seeds. You want to end up with about a cup of raspberry juice. Put it back on the stove to simmer, and stir in 1/2 cup of white sugar. Simmer until it starts to get thick... it took about 20 minutes. Let cool.
3) Here's the raspberry crumble recipe, taken from the food network.
- 2 sticks butter, softened, plus more for the pan
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup rolled oats
- 1/4 teaspoon fine sea salt
- 1 egg, beaten
- 1 cup Raspberry Preserves
Directions
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
Add the flour, both sugars, oats and salt to a bowl in your stand
mixer. Add in the butter and egg and beat at low speed. Stop the machine
and scrape the bowl down a couple of times. Keep processing until the
mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.
Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
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I also sprinkled some cinnamon, sugar, and extra oats on top of my crumble. Super good!
