2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1/4 cup oats; quick or old-fashioned
2 cups raspberry jam
1/2 cup fresh raspberries
Preheat oven to 350F.
Line a 13 x 9-inch baking pan with parchment paper or foil, leaving an overhanging border on the two short sides.
Pulse the flour, sugar and salt in the work bowl of a food processor until combined.
Drop in the butter and process until clumpy, coarse crumbs form, about 30 seconds.
Press 2 1/2 cups of the dough into prepared pan in an even layer.
Bake 20 minutes or until firm and golden.
Cool on a rack 20 minutes.
Stir the oats into the remaining dough.
Spread the jam evenly over the crust and crumble the oat mixture over the top.
Scatter the raspberries over all.
Bake 30 minutes; the top should be golden and the filling bubbling.
Transfer to a rack to cool completely.
Using the parchment handles , lift the cookies out of the pan onto a cutting surface and cut into approximately 2-inch squares.