Contributed by Mom & Dad

Crumb Layers:

• 1 1/2 cups oatmeal (quick or rolled)
• 1 cup brown sugar
• 1 cup butter (2 sticks)
• 1 1/2 cups AP flour
• 1 tsp baking soda

Filling:

• 3 1/2 cups raspberries
• 2 Tbsp Raspberry Enlightenment (a Penzey product)
• 1 1/2 cups sugar
• 2 Tbsp cornstarch
• 1/3 cup oatmeal (quick or rolled)
• 1 tsp vanilla
• 1/2 tsp cinnamon

*Based on raspberry bars I’ve made in the past, I’m betting you could substitute raspberry preserves if it isn’t easy to get your hands on the Raspberry Enlightenment.

In a mixing bowl, combine the ingredients for the crumb layers. Mix until crumbly. Press about 2/3rds of the mixture into the bottom of a greased 9 x 13 pan, set aside.

For the filling, combine ingredients in a saucepan. Bring to a boil, stirring occasionally. Remove from heat & let cool until only slightly warm. Spread over the bottom crumb layer in the pan. Top with remaining crumb mixture.

Bake at 350 degrees until the topping is golden & the raspberry filling is bubbling near the center, about 40 minutes.