A touch of lemon juice, some fresh fruit mixed with jam and the perfect sandy, crumbly base and topping mean you'll never need another crumb bar recipe again. It can't surprise you much that I used raspberries, but just about any berry/jam combination would be lovely here.
I am completely incapable of cutting things in to even squares. No matter how hard I try. Luckily most people don't complain too much before eating them!
Tip of the Day: If you want to bake your cookies in advance and freeze them, layer them in a tupperware container with parchment or wax paper, top with a layer of saran wrap and seal with the lid on top.
Recipe: (adapted from the America's Test Kitchen Family Baking Book)
2 1/2 cups flour
2/3 cup sugar
1/2 teaspoon salt
2 1/4 sticks (18 tablespoons) butter or margarine, softened
1/2 cup rolled oats
1/4 cup light brown sugar
3/4 cup raspberry jam
3/4 cup fresh raspberries
1 tablespoon lemon juice
Mix together the flour, sugar and salt. Dice the butter into pieces and mix into the flour mixture with a pastry cutter, food processor or mixer until the mixture resembles wet sand. Reserve 1 1/4 cups of the mixture, and press the remaining into a foil line 9x13" pan. Bake on 375 F for 15 minutes.
While that's baking, mix the reserved topping with the oats and brown sugar.
Mix the jam, raspberries and lemon juice together and mash lightly with a fork.
Spread the jam mixture over the base, then top with the oat mixture.
Bake on 375 F for 22 to 25 minutes. Let cool completely before cutting.