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Categories:
flour oats sugar almond extract light brown sugar baking soda salt toasted almond butter raspberry preserves
Viewed: 59 - Published at: 6 years agoIngredients
- 1 1/2 cups unbleached all-purpose flour
- 1 1/4 cups oats
- 1/3 cup sugar
- 1/2 teaspoon almond extract
- 1/3 cup light brown sugar, packed
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup toasted almond, finely chopped (pecans or walnuts are good too)
- 12 tablespoons butter, cut into 12 pieces and softened but still cool
- 1 cup raspberry preserves (or what ever flavor strikes your fancy, SEE NOTE)
Method
- Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
- In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
- Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
- Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
- Cool on wire rack then remove from pan using foil handles, cut into squares.
- NOTE:
- After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS) It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.
