Publisher Photo
Publisher Photo
"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."
MAKES:
9-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 342 calories, 12g fat (7g saturated fat), 31mg cholesterol, 274mg sodium, 56g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Raspberry Crumble in Quick Cooking March/April 2000, p35

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Crumble

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review