Raspberry Crumble Recipe

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"I make all the lunch box goodies for my son and husband," notes Linda Lundmark of Martinton, Illinois. "They love this snack, especially served warm."

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Raspberry Crumble Recipe

Prep/Total Time: 30 min.

Yield: 9-12 Servings

15 15 30

Ingredients

3/4 cup butter, cubed
1 cup packed brown sugar
1-3/4 cups all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberry jam

Directions

Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm. Yield: 9-12 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 each) equals 342 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 274 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raspberry Crumble in Quick Cooking March/April 2000, p35