Ingredients
Filling:
Two 12 ounce bags of frozen raspberries
1/2 cup sugar
2 Tbsp flour
1 Tbsp cornstarch
2 Tbsp Dark Raspberry Balsamic Vinegar
Base/Crumble Layer:
3 Cups rolled oats
3 Cups flour
2 Cups brown sugar
1 tsp baking powder
1 Cup Green Limonato Olive Oil
1 tsp salt
Directions
Place frozen raspberries into a colander and run cold water over it and let drain for 30 to 45 minutes.
Preheat oven to 350
Place raspberries and all the ingredients for the filling into a bowl and mix gently
In a large bowl mix all the ingredients for the crust and mix well.
Line a baking pan 9×13 with parchment paper and place 2/3 of the mixture into the pan and press down into the bottom all the way to the sides. Bake for 10 minutes
Pour raspberry filling over the baked base and sprinkle the rest of the crumble/base on top. Bake for 30 minute. Let cool completely and serve!