When it comes to baking these days, give me the fast and easy, tried and true, no talent required recipes I have been making for years and years. And this old favorite not only fits all of the above criteria, but is uncommonly delicious too boot!
I received the recipe from my mother-in-law about 20 years ago, and have been making these fruit filled bar cookies ever since. The preparation really only requires a modicum of effort and a few pantry and fridge ingredients. The real effort comes when the bar cookies come out of the oven. It takes Herculean strength of character not to cut into these cookies the moment they are cool and devour the entire pan! (You simply must trust me on this one!)
But then, I’ve always been a sucker for fruit filled desserts. Remember Hostess Fruit Pies? As a kid I thought the cherry filled “pies” were the best food ever. Thankfully as I got a little older (I think about 6th grade), I stopped liking them (too cloyingly sweet) and transferred my affection to Hostess Cupcakes and Sugar Daddies!
Now that my taste buds have matured, I can’t imagine putting some of the things in my mouth that I found irresistible as a child. Luckily, I grew out of my childhood food passions, with only a few lingering effects. Fruit filled desserts are still among my favorite taste treats.
So, if you too enjoy the subtle combination of a buttery crunchy crust and cooked sweetened fruit, give this recipe a try. I promise you will not regret the time spent baking a batch of these people pleasers. You might regret the calories consumed, but never the time spent. Enjoy.
- 1½ c. flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 c. firmly packed brown sugar
- 1½ c. old-fashioned oats
- ¾ c. (1½ sticks) cold butter
- 10-oz. jam, jelly, or preserves (I like marionberry or blackberry jam/jelly and cherry preserves the best)
Combine the flour, baking powder, and salt in a mixer bowl. Add the brown sugar and mix until well blended. Add the oats and cold butter and beat until medium sized bits start sticking together. Press half of the mixture into a well buttered 8×8-inch baking pan. (Glass is best.) Spread jam evenly over the bottom crust.
Sprinkle remaining oat mixture evenly over the jam.
Bake in a pre-heated 325 degree oven for 35-40 minutes or until the filling is bubbly and the top crust is a nice golden brown.
(You might want to check after 25 minutes or so to make sure the top is not getting too brown. If so, cover with aluminum foil for the last few minutes.) Do not over-bake. Let cool completely before cutting.
Note: if using a metal pan set your oven to 350 degrees and check after 20 minutes.
The picture above represents a double batch baked in a 10×16-inch glass pan.