Recipe Notes Adapted from


2½ cups flour

¼ teaspoon baking soda

¼ teaspoon salt

½ cup (packed) light brown sugar

½ cup unsalted butter (room temperature)

1 cup of raspberries

¼ cup sugar

2 teaspoons cornstarch 


Preheat oven to 375 degrees F.

Spray an 8 by 8-inch baking dish with baking spray.

Using a large mixing bowl, add the flour, baking soda, salt and brown sugar whisk to combine. Use you fingertips as needed to break up the brown sugar. Add butter, and using your fingers and hands, blend the butter into mixture—it should resemble small crumbs.

Prepare the jam by adding the raspberries to a bowl with the sugar and cornstarch. Mix, using an electric mixer on low, until combined.

Place ¾ of the crumb mixture into the baking pan. Press the mixture evenly throughout the pan to create a crust. Spread raspberry mixture over the crust, leaving about a ¼-inch of all edges. Sprinkle the remaining crumb mixture over the raspberries and lightly press down.

Bake for 30 minutes, or until the top turns a light golden brown.    

Remove from the oven and cool completely before cutting into squares.