Oatmeal-Jam Squares
These delightful jam-filled oat squares are a perfect balance of sweet and buttery goodness. A crumbly oat crust encases a layer of fruity jam, creating a delectable treat that is sure to please your taste buds. Enjoy these squares as a snack or dessert, and savor every bite of their irresistible homemade charm.
— Constant Cookbook
Ingredients
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for pan
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/4 cup confectioners’ sugar
- 3/4 cup firmly packed light brown sugar
- 1/2 tsp. ground cinnamon
- 1 cup apricot or other seedless fruit jam
Instructions
- <b>Mix the crust and topping </b>
- Preheat an oven to 325&#176;F. Line a 9-inch square baking pan with heavy-duty aluminum foil, letting the foil extend over the rim of the pan. Butter the foil.
- In a food processor, combine the flour, oats, confectioners&rsquo; sugar, brown sugar and cinnamon. Add the butter pieces and pulse until the mixture forms fine crumbs.
- <b>Assemble the crust and topping</b>
- Remove 2 cups of the flour mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom and 1 inch up the sides. Drop spoonfuls of the jam evenly over the crust. Using the back of the spoon, spread the jam evenly to the edges. Don&rsquo;t worry if a few spots remain uncovered; the jam will spread during baking. Sprinkle the reserved flour mixture evenly over the jam.
- <b>Bake the squares</b>
- Bake until the edges are lightly browned and the jam filling is just beginning to bubble, about 30 minutes. Transfer the pan to a wire rack and let cool completely.
- Using the ends of the foil liner, lift the square from the baking pan and place it on a cutting board. Using a sharp knife, cut into small squares. Makes about 25 squares.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
Comments
No comments found.