Sunday, October 4, 2015




1 & 3/4 stick butter, cut up. can use right from fridge, but not
                                softened or melted
1 & 1/2 cup flour (all purpose)
1 & 1/2 cup quick oats
1 cup dk. or light brown sugar
1 tsp. baking powder
1/4 tsp. salt
1 12.75oz. jar Smuckers Sugar-Free Strawberry Jam Preserves
                       plus 2 Tbsp. extra jam (I wanted a little more)


This is an easy recipe.
Start by preheating oven to 350 degrees. Next butter a 9x13 glass
baking dish. You could spray with a cooking spray but butter is better,
(isn't it always).
Next mix your butter, flour, oats, brown sugar, baking powder, and salt
in a medium bowl. I just used my fingers to work the butter into the
dry, or you can use 2 knives, or a pastry blender if you have one. I
don't, but I didn't want to get the food processor out. The mixture should
be crumbly.
Take 1/2 of this mixture and put into dish, gently pressing down to
cover the bottom.
On top of this spread the strawberry jam evenly over the crumb mixture.
Take the rest of  the crumb mixture and sprinkle on top. Press carefully
down on the top to finish. (make sure all the jam is covered).
Bake 40-45 minutes or until golden brown. Don't over bake. Mine took
about 43 minutes. Depends on your oven.
Cool. Cut into 20-24 bars. You determine the size.
I had to try them warm. Oh so buttery tasting, the crust.
They can be refrigerated.
See wasn't that an easy recipe for snack or dessert.

Adapted from Pioneer Woman

No comments:

Post a Comment