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Raspberry Mazurkas: another impress y...

MEAN_CHEF's picture

These are killer:
*grease 9x13 baking pan (one with sides like a sheet pan)
*3 cups a/p flour
*1 1/2 cups brown sugar
*1/1/2 cups old fashioned oats
*1/2 cup walnuts - finely chopped
*1 cup flaked coconut
*1/2 tsp salt
*5 oz melted, unsalted butter
*about 18 oz raspberry jam or preserves

Combine all ingredients, except butter and jam, in a large bowl. Pour melted butter over the mixture and mix with hands until totally combined. Press 1/2 mixture into bottom of pan (I roll with rolling pin to press real good). Spread jam on top, leaving a 1/2 inch border around pan. Spread remaining crumb mixture on top and press lightly.
Bake 25-30 minutes at 350.
Cool before cutting.

Angel_'s picture

(post #25622, reply #1 of 3)

Mean Chef, this sounds a real winner.
As it is summertime down here in Australia, the raspberries are ripe and delicious.
Could I substitute the fresh fruit for the jam or preserves, and would I have to mix the fruit with something before spreading?
Also, would the given time be long enough to cook the fresh fruit.

MEAN_CHEF's picture

(post #25622, reply #2 of 3)

Haven't used fresh fruit but I would suspect that it should be thoroughly precooked and spreadable like jam in order for it to work. Make preserves out of it first. If you do try fresh fruit, let me know how it turns out.

Jean_'s picture

(post #25622, reply #3 of 3)

Now I know what to do with all that raspberry jam I made this summer.