• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 1/2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter (2 sticks) plus 2 tbsp, cut into 1/2 inch pieces and softened
  • 1/4 cup packed light brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup pecans, chopped fine
  • 3/4 cup rasberry preserves
  • 3/4 cup fresh raspberries
  • 1 tbsp fresh lemon juice


  • Adjust oven rack to middle position; heat oven to 375 degrees. Line 13xp inch baking dish with aluminum foil.
  • In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes.
  • Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust.
  • Bake until edges begin to brown, 14 to 18 minutes.
  • While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine.
  • Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated.
  • Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
  • Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
  • Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling.
  • Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes.
  • Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions.
  • Cut into squares and serve.

Categories: Cookies  Dessert 

Author Credit: Cooks Illustrated

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