Ingredients

• 200g plain flour
• 100g light brown sugar
• 1/4 tsp salt
• 150g porridge oats
• 200g chilled Kerrygold® Unsalted Irish Butter 227g
• 200g raspberry jam
• 200g fresh raspberries

Directions

1. Preheat oven to 180c fan and line a 23cm x 23cm x 5cm square tin with baking parchment.
2. Combine the flour, oats, brown sugar and salt in a bowl. Rub in the butter using your hands to form a crumbly mixture. Press 2/3 of the mixture into the bottom of the prepared pan, pressing down firmly.
3. Bake for 10 minutes then remove from the oven. Spread the jam to within a ½ cm of the edge and scatter over the fresh raspberries. Sprinkle the remaining crumb mixture over the top and bake for 35-40 minutes until lightly browned.
4. Once cooked, allow to cool before cutting into squares.
5. Enjoy!