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



  1. In 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.
  2. Add the almond flour and the all-purpose flour into the butter mixture on low speed and beat just until a smooth dough forms.
  3. Divide 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.
  4. Bake 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.
  5. Place 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.
  6. Return 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.

Printable Recipe Card


Dietary Needs: Vegetarian
Hashtags: #Yummy #Ooey-gooey

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