Raspberry Crumble Bars with Rolled Oats

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large bowl, combine flour, oats, brown sugar, and salt. Use a pastry cutter or fork to work the cold butter into the mixture until it looks like coarse crumbs.
3. Press exactly two-thirds of the crumble mixture firmly into the bottom of the pan. Bake for 12-15 minutes until the edges are just starting to turn golden.
4. While the base pre-bakes, place the fresh raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Stir gently as the berries break down.
5. Once the raspberry mixture bubbles and thickens into a glossy, jammy consistency (about 5-8 minutes), remove it from the heat.
6. Pour the filling over the warm crust and spread it evenly.
7. Sprinkle the remaining one-third of the crumble mixture loosely over the top of the raspberry layer.
8. Bake for another 25-30 minutes until the top is mahogany-colored and bubbles are dancing around the edges of the filling.