Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Black Cherry-Oatmeal Crunch Squares




Source of Recipe


Internet


List of Ingredients




1-3/4 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 cup firmly packed light brown sugar
1-1/2 teaspoons ground cinnamon
1 cup (2 sticlks) cold, unsalted butter, cut into 3/4-inch pieces
1 cup black cherry jam



Recipe



Position a rack in the middle of the oven, and preheat to 325 degrees. Butter a 9-inch square baking pan.

By hand: In a large bowl, stir together the flour, rolled oats, brown sugar and cinnamon until blended. Using a pastry blender or two knives, cut in the butter until the mixture forms large, coarse crumbs the size of small peas.

By food processor: Combine the flour, rolled oats and brown sugar and pulse two or three times until blended. Add the butter and pulse eight to 10 times until the mixture forms large, coarse crumbs the size of peas.

Remove two cups of the crumb mixture and set aside. Press the remaining crumb mixture into the bottom and 1 inch up the side of the prepared pan.

Drop teaspoons of the jam evenly over the crust, then spread it gently with the back of the spoon to cover the crust. If a few spaces remain, they will be covered by jam, since it melts during baking. Sprinkle the reserved crumbs evenly over the jam layer.

Bake until the top is lightly browned, 50 to 55 minutes. Transfer to a rack and let cool until firm, about 2 hours. Using a large, sharp knife, cut into 25 small squares. Store in an airtight container at room temperature for up to three days.

Makes 24 squares.

Take the pan out of the oven when the crust is lightly brown, not when it looks firm. It will firm as it cools. Great for potlucks because they are portable.