You can taste the end of summer....
Now I will never be one to complain about summer ending. I for one, would take fall over summer any day. Of course there are a few good things about summer such as the fresh fruit and berries which are the inspiration of this bar. I saw these bars a while back on Baking Bites and wanted to make them with my mom while I was home in Georgia. My mom makes the most amazing jam which I thought would have been perfect in these bars. Unfortunately she and I did not have time to make them so I put the recipe away for a while to save for later use. I just got back in town from Manhattan on Tuesday night and knew I needed to bake something to post before I left town Friday for Vegas and I remembered I had this recipe waiting. Per the suggestion on Baking Bites I used Blackberry instead of Strawberry. I ran to a local market to get the jam and all they had was jelly, which I ended up using. The bars came out very tasty, but I think jam or preserves would have been even better. I think I would like to try these again with peach or apricot preserves...mmmmm.
Blackberry Crumble Bars
from Baking Bites
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.