This may not be a great picture, but trust me, it’s a GREAT recipe!
Since I wrote that first line, I learned something not fabulous about a dear friend. Needless to say, my upbeat mood has changed slightly to reflective and thoughtful. Thankfully this recipe works for many things. It’s comforting and warm when you need it most. Top it with ice cream and it makes the perfect comfort food.
The recipe is really simple, just a few basic ingredients and off you go to the oven.
Once you combine the ingredients, this is what it should look like. It will be crumbly, but not mushy. You should be able to press part of it into the pan, and then crumble the remaining dough onto the top. In between is a layer of blackberry jam. Bake and your ready to eat!
They come out browned and crumbly, totally yummy straight from the oven. Once cooled, they cut well, and hold their shape, so they are perfect to take to parties and other outings. They can be frozen up to a month. The only down side to them that I have found is if you want to double the recipe. I would recommend making two pans, since when I tried to make a double recipe in a 9×13 pan, the bottom didn’t cook evenly.
My hubby is in love with these, and I am thinking I just might go out and get one out of the freezer right now. I need some comfort.
Blackberry Crumble Bars
2 1/4 cups all-purpose flour
1 cup sugar
1/4 tsp salt 1 cup pecans, finely chopped
1 cup butter, softened
1 large egg
3/4 cup blackberry jam/preserves (any flavor can be substituted)
Preheat the oven to 350F. Line a 9-inch square baking pan with aluminum foil and lightly grease.
In a large mixing bowl, whisk together flour, sugar, salt and pecans, then stir in the butter and egg until mixture is crumbly, like coarse and wet sand. Set aside 2 cups of the mixture, and pour the remaining mixture into the bottom of the prepared pan. Press down gently, but firmly, into an even layer. Spread the jam over the shortbread layer. Sprinkle remaining crumbs evenly over the top. If the mixture is too wet to sprinkle, simply break it up with lightly floured fingers and spread it out. Bake for 40-45 minutes, until lightly browned. Cool bars in the pan before slicing.