Makes 18 bars
2 cups (9 ounces) unbleached all-purpose flour
1½ cups old-fashioned oats
1 cup packed dark brown sugar
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1 teaspoon ground cinnamon
½ teaspoon table salt
1 cup (½ pound) chilled unsalted butter, cut into ½-inch cubes
1 cup (4 ounces) sliced almonds
1 (15¼-ounce) jar seedless raspberry fruit spread
1. Position a rack in the center of the oven and heat the oven to 325 degrees.
2. Combine flour, oats, brown sugar, cinnamon and salt in large bowl with an electric mixer. Mix on low speed until well combined. Add butter and mix on medium until butter is mostly blended and the mixture appears moist and begins to pull together, about three minutes. Stir in the almonds. Reserve 1½ cups of crumb mixture and refrigerate. Firmly press the remaining mixture into the bottom of an ungreased 13-by-9-inch baking pan.
3. Bake until almonds are just beginning to brown, about 25 minutes. Let cool for about 20 minutes.
4. Spread raspberry fruit spread evenly on top, leaving a 1/8-inch border around the edge of the crust. Crumble the reserved crumb mixture over the top, letting the fruit show through in places.
5. Continue baking until lightly browned and the fruit filling is bubbling all over, including the center of the pan, 35 to 40 minutes. Let cool completely before slicing into bars.
Adapted by The Raleigh (N.C.) News & Observer from “Fine Cooking Cookies: 200 Favorite Recipes for Cookies, Brownies, Bars & More,” by Editors and Contributors of Fine Cooking (Taunton Press, 2011).