Blackberry Love

Rainy weekends were meant for staying home and making bar cookies. These are delightfully crisp on the top, supported by a moist, satisfying base. And they're surprisingly easy to make - the topping recycles a portion of the base batter! I made a blackberry-sugar reduction for a deep, flavorful jam, but you can use any preserve you like. These rustic bars are even better the next day since the cookie fully absorbs the jam that smothers it. Enjoy with your weekday coffee or tea.



Blackberry Oatmeal Squares
Source: adapted from Joy of Baking

Ingredients:
For the oatmeal base/topping:
* 1/2 cup (113 grams) unsalted butter, room temperature
* 1 cup (215 grams) light brown sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 1 1/4 cups (175 grams) all purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 2 cups (180 grams) old fashioned rolled oats, divided
For the fruit preserve (or use 1 cup store-bought preserve):
* 2 cups frozen unsweetened berries
* 1/4 cup sugar

Directions:
* Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter (or use a non stick cooking spray) a 9 x 9 inch (23 x 23 cm) pan. Set aside.
For the oatmeal base:
* In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat until incorporated.
* In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir in 1 3/4 cups (155 grams) of the rolled oats.
* Press 2/3 of the dough into the bottom of the prepared pan.
For the berry jam:
* Place frozen unsweetened berries and 1/4 cup sugar in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 20 - 25 minutes or until most of the liquid has evaporated. Do not let it burn.
* Remove from heat and pour into a heatproof measuring cup. You should have about 1 cup of preserves. Cover and place in the refrigerator overnight.
To assemble:
* Spread the raspberry jam over the oatmeal base.
* To the remaining dough add the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam.
* Bake for about 25 - 30 minutes or until nicely browned.
* Place on a wire rack to cool and then cut into squares. Makes about 16 - 2 inch squares. Store leftovers in the refrigerator.