- Serves: about 1 dozen
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- 2 1/2 c. All-Purpose Flour
- 2/3 c. Sugar
- 1/2 tsp. Salt
- 1 c. +2 tbsp. Unsalted Butter, cut into small cubes and thoroughly chilled
- 1/4 c. Light Brown Sugar, packed
- 1/2 c. Old-Fashioned Rolled Oats
- 1/2 c. Pecans, finely chopped
- 3/4 c. Raspberry Preserves
- 3/4 c. fresh Raspberries
- 1 tbsp. Lemon Juice
Preheat oven to 375 degrees. Line a 9x13 baking dish with aluminum foil so that the foil hangs over the sides of the dish. Thoroughly grease foil and exposed dish, then set aside.
Mix flour, sugar, and salt; cut in 1 cup of butter until the mixture is the texture of damp sand. Reserve 1 1/4 cups of mixture, and spread remaining mixture evenly over bottom of baking dish; firmly press into an even layer to form the bottom crust. Bake for 14-18 minutes or until edges begin to brown.
While crust bakes, add brown sugar, oats, and pecans to reserved flour mixture, tossing to combine; add 2 tbsp. butter, working in by hand. Combine preserves, raspberries, and lemon juice, mashing berries roughly with a fork. Spread the filling over the hot crust and toss with streusel. Bake an additional 22-25 minutes or until the streusel is golden and the filling is bubbling. Lift from the pan by the edges of foil, and allow to cool completely on a wire rack before cutting into squares.