In preparation for things to come, my boyfriend and I are attempting to empty our pantry out item by item.
Today's special two items:
- blackberry preserves
- rolled oats
The blackberry preserves in question had been sitting in our fridge untouched since the first taste because it was over-sweetened. Attempting to balance it out with some oats didn't really cut it. The bars would work out well with any preserve/jam/jelly that isn't too sweet. Like they say, don't cook with wine you wouldn't drink. And since I can't drink wine I guess I'll apply that theory to my next preserve bars... which I will be making again since they are mega easy to throw together.
I modified from this recipe. My method strays from the original for a couple of reasons 1) I love my food processor and 2) I don't love big flakes of oats in this type of application.
Blackberry Preserve Bars
- 1 cup unbleached all-purpose flour
- 1/2 cup
homemade brown sugar
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, cubed and chilled
- 1 cup oats
- 3/4 cups fruit preserves
- Preheat oven to 350°F.
- Line an 8" x 8" pan with foil, apply a quick coat of cooking spray.
- In a food processor, pulse together flour, brown sugar, baking soda, and salt.
- Pulse butter into flour mixture until a coarse crumb is made.
- Add oats, pulse again until incorporated.
- Press two cups of the crumb mixture into the prepared pan.
- With a spoon or small portion scoop (I used my #60) evenly distribute preserves on top of the crumb mixture leaving a 1/4" border to prevent a sticky mess on the edge when baked.
- Top with remaining crumb mixture.
- Bake for 40 minutes or until the top is golden brown.
- Allow to cool completely before cutting.
- To cut: Lift bar out of pan with the foil and place onto a cutting board. Slice with a pizza cutter into desired portions. Please don't use a kitchen knife to cut on the foil.
Yield: 8 bars or 16 squares.