(recipe) Blackberry Crumble Bars

[Guest guest]

I made these this morning for my hubby and son to take

to a party this afternoon. I thought they were really

good. I adapted this recipe from one I found using

raspberry jam and walnuts on the familyfun.com site.

 

Blackberry Crumble Bars

 

1 cup unsalted butter, at room temperature, cut up

1/2 cup sifted confectioner's sugar

2 cups unbleached flour

1/2 teaspoon salt

1/2 cup old-fashioned rolled oats (not instant

oatmeal)

1/2 cup chopped pecans

3/4 cup blackberry jam (preferably seedless)

 

Heat the oven to 375°. Grease a 9- by 9-inch baking

pan with butter or non-stick cooking spray.

 

In a mixing bowl, beat the butter and sugar until well

blended. Add the flour and salt and beat just until

the dough forms clumps. Don't overmix. Turn out the

dough onto a piece of waxed paper. Lightly flour your

hands and squeeze the dough into a ball (the warmth of

your hands will soften the dough enough to hold it

together).

 

Divide the dough into thirds. Crumble one third into a

bowl and set it aside. Press the remaining two thirds

evenly into the greased pan and bake it on the center

oven rack for about 10 minutes, until the edges of the

dough are lightly golden. Set the pan on a wire rack.

While the dough cools, add the oats and pecans to the

reserved dough in the bowl and pinch the ingredients

together so that the mixture becomes crumbly.

 

Spread the blackberry jam on the baked shortbread

(it's OK if the dough is still warm), then cover the

jam with an even layer of the crumb topping. Bake the

bars for 20 to 24 minutes, until the top crumbs are

golden brown, then set the pan back on the wire

cooling rack. While the shortbread is still slightly

warm, cut it into 21/4-inch squares. Once the bars

cool completely (they are very fragile while warm),

lift them from the pan with a spatula.

 

 

 

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