Ellen Bales


I found this luscious-looking recipe at I really wanted to make this using different flavors of jam.

★★★★★ 1 vote
25 Min
50 Min


3 stick
butter, softened
3/4 c
light brown sugar, firmly packed
3/4 c
granulated white sugar
2 tsp
vanilla extract
1/2 tsp
3/4 c
almond flour or very finely ground almonds
2 3/4 c
all purpose flour
1 1/2 c
blackberry jam, seedless
powdered sugar


1In a large bowl, using an electric mixer, combine the butter and sugars; beat until creamy. Add the vanilla and salt and beat until well combined.
2Add the almond flour and the all-purpose flour into the butter mixture on low speed and beat just until a smooth dough forms.
3Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes. Press the other half into the bottom of a lightly sprayed 9x13-inch baking pan.
4Bake the crust in a preheated 325-degree oven about 20 minutes or until it is just beginning to brown around the edges. Remove from oven.
5Place the blackberry jam in a bowl and stir well until it is very smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated dough over the jam to form a crumbled topping.
6Return the pan to the oven and continue baking about 30 minutes, until the topping is firm and golden crisp. Let cool completely on a wire rack. Sprinkle lightly with powdered sugar before cutting into bars.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Yummy, #Ooey-gooey