Original Recipe HERE.
Ingredients:
1 T. melted butter (for pan) + 6 T. melted butter
1 1/2 cup rolled oats
1/2 cup sliced raw almonds
1/4 cup light brown sugar + 1/3 cup light brown sugar
1/2 t. salt
4 6-oz containers of raspberries (6 cups)
1 t. pure vanilla extract
2 T. cornstarch
pinch of salt
Instructions:
Preheat oven to 350 degrees. Brush an 8-inch baking dish with melted butter.
Pulse 1/2 cup rolled oats in food processor until finely ground. Transfer to bowl. Stir in the remaining 1 cup oats, 1/2 cup raw sliced almonds, and 1/4 cup light brown sugar, 1/2 t. salt and 6 T. melted butter.
In another bowl, combine raspberries, 1 t. vanilla extract, 1/3 cup light-brown sugar, 2 T. cornstarch and a pinch of salt. Gently combine and transfer to buttered baking dish. Top with oat mixture.
Bake until bubbling around edges and top is golden brown, about 45-50 minutes. Let cool for 30 minutes. Serve with yogurt or ice cream, depending on when you are eating this!
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