Friday, February 4, 2011

Jam Bars

Mmmm. Picture a delicious, buttery cookie topped with tart raspberry jam and a crumbly strudel topping- absolutely fabulous eaten when still warm from the oven. This is a perfect fruit dessert to make during the winter when there's not much fresh fruit around. It's also a very adaptable recipe: use any kind of jam you'd like- strawberry, blueberry, apricot, etc. You can also swap out ingredients in the crumble topping to fit what you like or have on hand, or to match the flavor of jam (I used a combo of walnuts and oats, but almonds or pecans would be yummy too). You can bake it in a square pan or a pie plate- it would be amazing with a scoop of vanilla ice cream or some fresh whipped cream.


Jam Bars

Recipe from Vegetarian Cooking for Everyone by Deborah Madison

1 stick unsalted butter, softened
1/2 cup powdered sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 1/2 cups flour
3/4 cup jam or preserves
1 cup chopped nuts (walnuts, pecans, almonds) or rolled oats, or a combination

1. Preheat oven to 350.
2. In a mixer, cream butter and sugars until light and fluffy. Add the extracts and the egg and beat well. Add the baking powder, cinnamon, and flour and mix until combined.
3. In 9-inch square pan or pie pan, press 3/4-1 cup of the dough evenly into the bottom. Spread the jam evenly over the top.
4. Add the nuts/oats to the remaining dough. Crumble the mixture over the top of the jam. Bake until top is lightly browned, about 40 minutes.

 

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