Ingredients

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 cup brown sugar
• 0.5 cups white sugar
• 1 tablespoon grated lemon zest
• 0.5 teaspoons baking powder
• 0.75 cups butter , melted

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Combine 1 cup flour, oats, brown sugar, ½ cup white sugar, 1 tablespoon lemon zest, and baking powder in a bowl. Add melted butter; mix, using your hands, until well combined. Place ½ oat crumble mixture in the prepared baking dish; pat down to form a crust. Set aside remaining ½ oat crumble mixture.
3. 3 Combine ¼ cup white sugar and 1 ½ tablespoons flour in a bowl; rub in 1 tablespoon lemon zest with your fingers. Add raspberries and lemon juice; gently stir until raspberries are coated. Pour raspberry filling over crust; sprinkle with remaining ½ oat crumble mixture.
4. 4 Bake in the preheated oven until raspberry filling is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.

Nutrition per serving