2 cups all purpose flour
2 cups rolled oats
1 1/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
1 1/2 cups Elizabethan Raspberry Jam
1/2 cup frozen Harvest Haven raspberries, thawed
1 cup Prana Organic Maple Nut Mix
Pre-heat your oven to 350˚F.
In a bowl combine the flour, oats, brown sugar, baking soda, salt, and butter.
Cut the cold butter in small chunks, and toss with the dry ingredients.
Use a pastry blender or two knives to cut the butter in, keep working until it resembles crumbs.
Measure out 1 cup and set aside. Press the remaining crumbs in a 9X13 pan. Spread the jam over the top of the base layer and sprinkle with the berries.
Add maple nut mix to the remaining crumble and sprinkle evenly over the berries.
Bake for 35-40 minutes or until the top is lightly browned and the bottom crust is set (you can give it a little poke with a knife to test it).