I haven’t baked for a while, in some small part because 2/3 of the house has been down with the creeping crud. I generally prefer not to hack and cough all over my goodies even if they’re going to bake at 350° for 40 minutes. Yeah, that’s just gross! So I’ve been out of the kitchen for a couple of weeks. Good man that he is, hubs has been picking up the slack at meal time, but he’s not about to photograph it – even though last night he put together an amazingly good Shrimp Scampi….garlic heaven, people. Garlic. Heaven!!!
Of course, this mandatory time off has
forced allowed me to spend an awful lot of time perusing recipes on the interwebs. That’s what laptops and iPads are for, right? Just because you feel like death-warmed-over doesn’t mean you shouldn’t try to make yourself feel better by indulging in some foodie fantasy. I might not have been capable of much else, but I could prop myself up on my pillow and imagine what I’d cook/bake if I ever stopped feeling like death-warmed-over.
This recipe caught my eye because it was so easy and so adaptable. The original recipe calls for strawberry preserves, but a four fruit preserve made up of cherries, strawberries, red currants, and raspberries sounded particularly delicious when I was picking up some other ingredients at the grocery store. If you’re moved by a certain fruit preserve, have at it. If I can find some pear preserves, that has the makings of a good combination, as well.
These fruit crumble bars are easy to assemble and make great school or after-school snacks for the kids, too. Enjoy!!
Strawberry Oatmeal Crumble Bars (recipe courtesy The Pioneer Woman)
- 1-3/4 stick cold butter, unsalted, cut into pieces
- 1-1/2 cup all-purpose flour
- 1-1/2 cup Oats (quick or regular)
- 1 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 jar (10 To 12 Ounce) strawberry preserves (or the preserve of your choice)
Preheat the oven to 350 degrees. Butter a 9 x 13 or 8 x 10 baking dish.
Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle half the mixture into the pan and pat lightly to pack it a little tight. Spoon strawberry preserves evenly over the surface, then use a dinner knife to carefully spread it around. Sprinkle the other half of the oat mixture over the top and pat lightly again.
Bake until light golden brown on top, about 30 to 40 minutes. Remove from the oven and let cool in pan.
When cool, cut into squares and serve.
Baker’s Notes: I used regular rolled oats in the recipe. The original recipe did mention slight differences in texture based on whether you use regular or quick cooking oats. The regular rolled oats result in a crisper bottom crust and more crunchiness. I think the quick cooking oats would result in a softer, chewier cookie. Again, like the preserves, it’s all personal preference.