There is one word to describe this dessert- delicious! It has a touch of oats, a dash of cinnamon, the texture of a coffee crumb cake, and the tart punch of raspberries. And an added bonus - it is totally gluten free.
You can substitute the raspberry jam for any seedless jam flavor your heart calls - strawberry, blueberry, blackberry, mixed berry, grape, the list truly goes on. If you are feeling extra sweet, add a light white chocolate or cream cheese drizzle on top. Warning- there will be no leftovers!
Ingredients:
2 Cups flour (I use gluten free)
2 Cups old fashioned rolled oats
1 Cup packed brown sugar
1/2 Teaspoon baking soda
1/2 Teaspoon salt
1/2 Teaspoon cinnamon
1 Cup of butter (softened)
2 Cups seedless raspberry jam
Directions:
Preheat oven to 350 degrees.
Apply cooking spray to a 9x13 pan or glass dish.
In a large mixing bowl whisk together all dry ingredients.
Mix in the butter (you may need to use your hands). Mixture will seem dry and crumbly.
Pour 2/3 the mixture into your 9x13 pan and press into the pan to form a bottom crust.
Spread the jam over the crust.
Sprinkle the remaining 1/3 mixture over the jam.
Bake in oven for 45 minutes or until the top starts to lightly brown.
Allow dessert to cool for a few hours before serving (so that the jam isn't runny)