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Raspberry Crumble
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3/4 cup butter or margarine
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
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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |