Recipe: Blueberry Jam Crumble Bars
We used My Neighbor's Blueberry Jam from Crow Bar Farm Foods to make this sweet treat that is equally wonderful squared up as an afternoon snack, or warmed, with a scoop of vanilla ice cream for dessert.
Blueberry Jam Crumble Bars
1 1/2 cup sweetened coconut (divided into 3/4 cup and 3/4 cup)
1 1/4 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 tsp salt
zest of 1 lemon
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups old fashioned oatmeal
1 jar of My Neighbor's Blueberry Jam from Crow Bar Farm Foods
Preheat oven to 375 degrees and line a 9 x 13 inch baking dish with buttered parchment. Toast 3/4 cup coconut in oven until lightly browned, about 4 minutes. Pulse flour, brown sugar, salt, and lemon zest inside food processor until blended, then add chunks of butter and blend until dough forms into a ball. Transfer dough to bowl and mix in oats and toasted coconut until thoroughly combined. Reserve 3/4 cup of the dough, then press remaining dough evenly into the bottom of the prepared baking dish. Spread jam evenly over dough, then crumble the reserved dough and remaining 3/4 cup untoasted coconut evenly over the jam. Bake in middle of oven until golden brown, about 20-25 minutes. Once ready, remove dish from oven and allow to cool completely on rack.
Hungry for more southern sweets? Slice into our Sweet Potato Snacking Cake or the always-popular Coke 'n' Peanuts Sheet Cake.
Preheat oven to 375 degrees and line a 9 x 13 inch baking dish with buttered parchment. Toast 3/4 cup coconut in oven until lightly browned, about 4 minutes. Pulse flour, brown sugar, salt, and lemon zest inside food processor until blended, then add chunks of butter and blend until dough forms into a ball. Transfer dough to bowl and mix in oats and toasted coconut until thoroughly combined. Reserve 3/4 cup of the dough, then press remaining dough evenly into the bottom of the prepared baking dish. Spread jam evenly over dough, then crumble the reserved dough and remaining 3/4 cup untoasted coconut evenly over the jam. Bake in middle of oven until golden brown, about 20-25 minutes. Once ready, remove dish from oven and allow to cool completely on rack.
Hungry for more southern sweets? Slice into our Sweet Potato Snacking Cake or the always-popular Coke 'n' Peanuts Sheet Cake.