Steps
- Preheat the oven to 300°F / 150°C. Line an 8in / 20cm square pan with parchment.
- Mix ½ cup of melted unsalted butter, ¼ cup of granulated sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Stir in 1 cup of all-purpose flour, press into the pan, and bake for 15 minutes.
- Increase the oven to 350°F / 175°C. Spread ¾ cup of raspberry preserves over the warm crust and add 12 fresh raspberries.
- Mix ½ cup of rolled oats, ⅓ cup of packed light brown sugar, ¼ teaspoon of ground cinnamon, and ¼ cup of all-purpose flour. Rub in ¼ cup of cold cubed unsalted butter until crumbly.
- Scatter over the filling and bake for 30-35 minutes, until golden and bubbling at the edges. Cool for 20 minutes, then chill for at least 2 hours before cutting into bars.