These chewy little squares can be make with whatever jam in in your pantry or strikes your fancy.
Author: Katie Workman
1cup(2 sticks) unsalted butter
1 ½cupsall-purpose flour
½teaspoonKosher or coarse salt
1 ½cupsold-fashioned rolled oats
110 to 12-ounce jar raspberry or blueberry or whatever jampreferably seedless
Preheat the oven to 350°F. Butter an 8 x 8 –inch baking metal pan, or spray with nonstick cooking spray (if you use a glass pan, the cooking time will be a little longer).
In a medium saucepan over medium heat, melt the butter. Remove from the heat, add the brown sugar and stir until dissolved. Stir in the flour, baking soda and salt, then blend in the oats; the mixture should be very crumbly.
Measure 2 ½ cups of the mixture (a little more than half) into the baking pan and press it firmly into the bottom so that it is evenly distributed. Spoon the jam over the top of the crumb base, using the back of the spoon to spread it evenly. Evenly distribute the reserved crumb topping over the top, pressing it lightly into the jam (it will just cover the filling).
Bake for 40 to 50 minutes until lightly browned on top and firm. Cool completely in the pan on a wire rack. Cut into 16 squares.