1. Place rack in middle of oven and preheat oven to 375 degrees. 2. To make the crust: Combine flour, confectioners sugar, salt and butter in food processor or medium bowl. Pulse about 30 times or work butter in with pastry blender until butter is size of small peas. Sprinkle mixture evenly into ungreased 9x13 baking pan. Using your hands, press mixture into bottom of pan about 1/2 inch up sides of pan. Bake crust for 10-12 minutes or until firm and barely starting to brown. 3. To make filling: Melt jam in small saucepan over medium heat until just thinned out and liquefied. 4. In medium bowl, gently mix the raspberries with enough flour until fully coated and then set aside. 5. To make topping: Combine butter, flour and brown sugar in processor or medium bowl and pulse or work butter in with fingers until mixture begins to come together and starts to move away from sides of the bowl. Set aside. 6. When the crust is done, remove from oven. Use back of spoon or pastry brush to spread jam evenly over the hot crust. Sprinkle the floured berries and any remaining flour in the bowl evenly over the jam. Using your hands, sprinkle the topping evenly over the berries breaking up any large clumps. 7. Bake for 25-30 minutes or until the berries are bubbling and topping is brown. Remove from oven and cool completely before cutting into squares. ---------------------------------------------------------------------------
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