Summer Jam Squares

If I’m sharing this little sweety with you–you must be in with us…deep. No, I mean, like, you know, family.

Summer Jam Squares

Ingredients:

3 cups flour

2 tsps. baking powder

1/2 tsp. salt

3 cups rolled oats

2 cups brown sugar

1-1/2 cups butter

1-1/2 cups summer jam–peach, raspberry, strawberry, plum–whatever!

Directions:

Measure first four dry ingredients together  and set aside. Cream brown sugar and butter together until soft and fluffy. Slowly add dry ingredients and blend until soft and crumbly. Pat 1/2 of the crumbs in a jelly roll pan.

Press firmly or roll with a dowel or small rolling pin–like this one, my favorite little baking utensil at the moment. Next, carefully spread jam over the top of crust. Sprinkle the remaining crumbs over the jam layer until covered. Press the crumbs gently to set in place. Bake at 375 for about 35 minutes or until top is golden brown. Slide a knife or spatula around the edges as it cools to keep hot jam from sticking to the sides. It will be easier to slice this way–trust me. Cool completely then cut into squares.

Prepare to be adored…

and rightly so.

Summer Jam Squares
Ingredients
  • 3 cups flour
  • 2 tsps. baking powder
  • 1/2 tsp. salt
  • 3 cups rolled oats
  • 2 cups brown sugar
  • 1-1/2 cups butter
  • 1-1/2 cups summer jam–peach, raspberry, strawberry, plum–whatever!
Instructions
  1. Measure first four dry ingredients together and set aside.
  2. Cream brown sugar and butter together until soft and fluffy.
  3. Slowly add dry ingredients and blend until soft and crumbly.
  4. Pat 1/2 of the crumbs in a jelly roll pan.
  5. Press firmly or roll with a dowel or small rolling pin–like this one, my favorite little baking utensil at the moment.
  6. Next, carefully spread jam over the top of crust.
  7. Sprinkle the remaining crumbs over the jam layer until covered.
  8. Press the crumbs gently to set in place.
  9. Bake at 375 for about 35 minutes or until top is golden brown.
  10. Slide a knife or spatula around the edges as it cools to keep hot jam from sticking to the sides.
  11. Cool completely then cut into squares.

 

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