From Jan S. a recipe featuring the I.H.A. Herb of the Year, Raspberry.
2 12-ounce bags of frozen or fresh raspberries
1/2 cup granulated sugar (or more, depending on tartness of your berries)
2 tablespoons flour
1 tablespoon cornstarch
juice of one lemon
3 cups rolled oats
3 cups flour
2 cups brown sugar (loosely packed)
1 teaspoon baking powder
1 1/2 cups melted butter (I prefer salted)
1/2 teaspoon salt
Prep Raspberries: Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained. Mix raspberries with sugar, flour, cornstarch, and lemon juice.
Soft Delicious Crust: Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
Bake: Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
Finish: Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid.