Stranger Foods

Raspberry mazurkas

Serves 16 | Prep 15 mins | Cook 50 mins

Substitute your favorite fruit preserves for the raspberry—something a little tart like apricot is delicious. Add a bit of citrus zest to the crumble, if you’d like.

Source: Snacking Cakes

Ingredients

Metric

Imperial

x0.5

160 g all-purpose flour
200 g light brown sugar, packed
75 g old-fashioned rolled oats
73 g walnuts, finely chopped
45 g unsweetened finely shredded coconut
¾ tsp fine sea salt
113 g unsalted butter, melted
300 g raspberry preserves

Instructions

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°F

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Position a rack in the center of the oven and preheat to 163°C. Coat an 8 × 8 inch baking pan with cooking spray or brush with butter. Line the pan with two crossed strips of parchment paper that hang over the sides.
In a large bowl, combine the flour, brown sugar, oats, chopped nuts, coconut, and salt. Stir until well combined. Add the melted butter and stir until well combined and the mixture holds together in clumps. Use your fingers to do the last bit of mixing.
Measure out about 1 heaping cup of the mixture and set aside. Transfer the rest to the prepared pan and gently and evenly press the mixture into the bottom of the pan.
Spread the jam evenly over the top. Sprinkle the reserved crumbs over the jam and very gently press them in.
Bake until the top is deep golden brown and the jam just starts to bubble around the edges, .
Let the bars cool completely in the pan on a rack, then use the parchment paper to lift the bars out of the pan and slice. Store in an airtight container at room temperature for up to 4 days.

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