Ingredients
Scale
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1/2 cup sliced almonds
- 1/2 cup brown sugar
- 1/2 teaspoon almond extract
- 1/2 cup rolled oats
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually stir in the flour and salt until just combined.
- Press half of this mixture into the bottom of the prepared baking pan.
- Spread the raspberries evenly over the shortbread base.
- In a separate bowl, combine the remaining shortbread mix with brown sugar, almond extract, sliced almonds, and rolled oats.
- Sprinkle this mixture over the raspberries to create a crumbly topping.
- Bake for 30-35 minutes, or until the top is golden brown and the raspberries are bubbly.
- Allow to cool before cutting into squares and serving.
- Prep Time: 15
- Cook Time: 35