Oatmeal-Jam Squares

Oatmeal-Jam Squares is rated 4.7 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12

Lining the baking pan with buttered aluminum foil makes it easy to remove the baked square from the pan, allowing you to cut it evenly into small squares. It also speeds cleanup. You can use this technique for baking a variety of other squares and bars.

Ingredients:

  • 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch pieces, plus more for pan
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1/4 cup confectioners’ sugar
  • 3/4 cup firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1 cup apricot or other seedless fruit jam

Directions:

Mix the crust and topping
Preheat an oven to 325°F. Line a 9-inch square baking pan with heavy-duty aluminum foil, letting the foil extend over the rim of the pan. Butter the foil.

In a food processor, combine the flour, oats, confectioners’ sugar, brown sugar and cinnamon. Add the butter pieces and pulse until the mixture forms fine crumbs.

Assemble the crust and topping
Remove 2 cups of the flour mixture and set aside. Transfer the remaining mixture to the prepared pan and press it evenly over the bottom and 1 inch up the sides. Drop spoonfuls of the jam evenly over the crust. Using the back of the spoon, spread the jam evenly to the edges. Don’t worry if a few spots remain uncovered; the jam will spread during baking. Sprinkle the reserved flour mixture evenly over the jam.

Bake the squares
Bake until the edges are lightly browned and the jam filling is just beginning to bubble, about 30 minutes. Transfer the pan to a wire rack and let cool completely.

Using the ends of the foil liner, lift the square from the baking pan and place it on a cutting board. Using a sharp knife, cut into small squares. Makes about 25 squares.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).

Rated 4 out of 5 by from I can never get any of your recipes to print I have yet to get ANY of the recipes on your web site to print!!! So I have to manually copy every one!! I download the printable version and it shows up perfectly but only the Williams-Sonoma header ever prints. You must fix this or I will not be back. Have a new HP printer/top of the line and every other sites recipes print perfectly so I know it is not my printer. Very disapointed. A very nice recipe. baked up well. Just was a pain to have to manually copy it!
Date published: 2014-12-10
Rated 5 out of 5 by from Reduced the amount of sugar I think these jam squares turned out great! Very yummy as a dessert. I'd suggest using 1/3 cup brown sugar instead of 3/4 because the jam filling already makes it very sweet. I think 3/4 would've spoiled the recipe. Also, make sure that you make a 'crust' around the edges or keep the jam from touching the sides of the pan. When I made them, they were hard to get out of the pan because the jam acted as an adhesive to the edges.
Date published: 2013-04-04
Rated 5 out of 5 by from good and easy We like it. I did cut down a bit of the sugar portion.
Date published: 2012-11-27
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