Step 1

Preheat oven to 350 and prepare a 5x7 baking dish (or equivalent size) with parchment paper.

Step 2

In a food processor, pulse together the coconut oil, flour, walnuts, brown sugar, cinnamon, and salt until it’s crumbly like wet sand.

Step 3

Take ¾ of the crumbly mix and press it into the bottom of the pan. Bake the bottom crust for 10-15 minutes or until the edges turn lightly golden brown. Remove from the oven and let cool.

Step 4

If necessary - add a tiny bit of water to the remaining crumbly mix (which will be your topping), and mix it gently with your hands so it forms thicker crumbles.

Step 5

When your crust is cool to the touch, spread a layer of raspberry jam, and crumble on the topping. Bake for an additional 10-12 minutes.

Step 6

Let cool, carefully lift out parchment and slice.