INGREDIENTS
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For the crust:
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2 cups all purpose flour
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1 cup confectioners’ sugar
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Pinch of salt
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2 sticks of butterFor the filling:
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1 pint homemade raspberry jam
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1 cup fresh raspberries
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8 oz. cream cheese, room temperatureFor the topping:
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3/4 cup flour
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3/4 cup quick oatmeal
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1 stick of butter
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½ cup brown sugar