18ouncesblackberry jamor preserves (we used store bought)
Instructions
To Make the Crust and Crumb Topping
Line an 8x8-inch baking pan with parchment paper, and preheat the oven to 325°F.
Place the ingredients for crust into a food processor, and pulse until a soft dough forms. (If you don't have a food processor, use a mixing bowl and your hands or a pastry cutter to mix the ingredients.)
2 cups all-purpose flour, ¾ cup unsalted butter, ½ cup light brown sugar, ½ teaspoon salt
Divide the dough into thirds (it's ok to eyeball it). Place ⅓ of the mixture in a sealed container in the refrigerator.
Press the remaining ⅔ of the dough into the prepared pan. Form it into an even layer and bake for 20-30 minutes until lightly browned. Remove from the oven and let the crust cool before adding the filling.
Add the Filling
Spoon the jam onto the cooled crust and carefully spread it in an even layer.
18 ounces blackberry jam
Add the Crumble Topping and Bake
Remove the remaining ⅓ of the shortbread dough from the refrigerator, and use your hands to break it into small pieces. Sprinkle the dough pieces over the jam.
Increase the oven temperature to 350°F, and bake for another 30-40 minutes.The jam will bubbles around the edges and the crumb topping will turn light brown and get crispy on top.
Let the blackberry crumble bars cool at room temperature for 30 minutes before transferring to the refrigerator to cool completely and set.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 bar. Actual calories will vary.*If using a glass pan, lower the oven temperature by 25°F and increase the cook time by 10-15 minutes.*Skip to Tips.*Skip to Storage.*Skip to FAQs.