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When I was a kid, mom would take me to the Nordstrom Café after a long day of shopping, and I’d always get a raspberry crumble bar. I played around in the kitchen to get something similar that is buttery, nutty (from toasted pecans), jammy (raspberry WITH seeds always!), and deliciously decadent. Buuut since there are oats in them, you can technically eat this for breakfast (I won’t tell anyone).
1 cup flour
¾ cup rolled oats
⅔ cup light brown sugar
¾ teaspoon fine sea salt
¾ cup chopped, lightly toasted pecans
1 stick (4 ounces) cold butter, cubed
1 egg
1 cup raspberry jam, (preferably with seeds), at room temperature
Fast, rich, and easy.
Sweet, salty, and nutty.
Sugar and spice and everything nice!
Make this ASAP before stone fruit season is over!!!!
