I had to do some baking for a dinner party this week. I didn't want to go crazy and make a million different things, so I kept it easy and simple. I always find it's good to have one chocolate-y dessert and one fruit-y one-- seems to cover all bases. So I whipped up a double batch of fudgy, delicious brownies and these Blueberry Crumble Bars. I know I say this about pretty much every recipe I put on here, but these are SO easy. I guess I love minimal effort with great payoffs-- who doesn't? They take about thirty minutes to prepare and thirty to bake.
The flavors are so good and I love the mix of the oats in the shortbread with the gooey, fruit, jam of your choosing. I doubled the batch and made one with raspberry jam and the other with blueberry. I seriously recommend them (these photos don't do them justice) -- perfect to accompany a cup of hot tea! I adapted them slightly from the recipe but you can scroll down for all the recipe details.
2 sticks butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup rolled oats
1/4 teaspoon fine sea salt
1 egg, beaten
1 cup Raspberry Preserves
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.
Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.
Press the remaining crumb mixture on the bottom the prepared pan. Spread a good amount of the jam of your choice over top, leaving 1/2-inch border (I used a whole jar of jam). Crumble the rest of the oat mixture over the preserves.
Bake until lightly browned, about 30-35 minutes. Cool completely before cutting into bars.