3cgluten free all-purpose flourspoon and level method
1½cdairy free buttersoftened and cut into small cubes
1½ c plus ⅓cgluten free old-fashioned oatmealdivided
1½cbrown sugarpacked
2teaspoonground cinnamon
18ozraspberry preserves
Instructions
Preheat oven to 325°F and lightly spray a 9x13-inch baking dish; set aside.
In a food processor or large bowl with a pastry cutter, combine the flour, butter, oatmeal, cinnamon and sugar.
Take out 1¼ cup of the mixture and add ⅓ c of oatmeal to it; set aside.
Add the remaining mixture to the baking dish and pat down into the sides and bottom of the dish. We like to tightly pack the mixture into the dish to form a nice, stable crust for the bars that won't fall apart.
Using an angled spatula, spread the raspberry preserves evenly over the oatmeal mixture.
Evenly sprinkle the remaining oat mixture over the raspberry preserves.
Bake for 42-45 minutes; you will notice the raspberry preserves bubbling on the edges.
Allow to cool completely before cutting and serving.
Cover and place on the countertop for up to 4 days.
Notes
To enjoy this recipe as a crisp, serve immediately after removing it from the oven.