200 g all-purpose flour
100 g oats
150 g sugar
150 g cold butter, cubed
300 g fresh or frozen raspberries
50 g sugar (for filling)
1 tbsp cornstarch
In a bowl, combine the flour, sugar, and oats. Add butter and rub until the mixture looks like coarse crumbs. Press half of the mixture into a 20 × 20 cm baking tray that has been lined.
Add cornstarch and sugar to the raspberries. Evenly distribute over the crust.
Cover the raspberries with the leftover crumble mixture.
Bake for 30 to 35 minutes, or until golden brown, at 180°C (350°F). Before cutting the bars into squares, allow them to cool fully.