Blackberry Jam Bars
Makes 12
Ingredients
- 1¼ cups old-fashioned oats
- 1⅔ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup chopped pecans
- ⅓ cup firmly packed light brown sugar
- 2 teaspoons kosher salt
- ¾ cup unsalted butter, melted
- 1 (18-ounce) container seedless blackberry jam
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°.
- On a small rimmed baking sheet, spread oats in a thin layer.
- Bake until lightly browned, about 12 minutes, stirring halfway through baking. Let cool completely. Leave oven on.
- Spray an 8-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a medium bowl, stir together cooled oats, flour, granulated sugar, pecans, brown sugar, and salt. Stir in melted butter until crumbly. Gently press half of mixture into bottom of prepared pan.
- In a small bowl, stir together jam and cornstarch. Using an offset spatula, spread jam mixture onto prepared crust in pan, leaving about a ¼-inch border around edges. Sprinkle remaining oats mixture on top.
- Bake until topping is golden brown and filling is bubbling, 45 to 55 minutes. Let cool completely in pan on a wire rack. Refrigerate for at least 1 hour.
- Using excess parchment as handles, carefully remove from pan. Peel parchment away from sides, and cut into bars. Store in an airtight container for up to 3 days.
