Here’s a delectable Piñon Pantry’s Blackberry Jam Filling Dessert that will have everyone asking for seconds! This recipe is a combination of a buttery shortbread base, a rich Piñon Pantry’s Blackberry Jam filling, and a crumbly topping that balances out the sweet and tart flavors.
Ingredients:
For the shortbread base:
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1 1/2 cups all-purpose flour
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1/2 cup powdered sugar
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cut into cubes
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1 teaspoon vanilla extract
For the jam filling:
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1 tablespoon fresh lemon juice
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1/2 teaspoon lemon zest (optional, for extra zing)
For the crumble topping:
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3/4 cup all-purpose flour
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1/2 cup rolled oats
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1/4 cup brown sugar (packed)
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 cup unsalted butter, melted
Instructions:
1. Preheat the oven:
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Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving a little overhang to make removal easy.
2. Make the shortbread base:
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In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
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Add the vanilla extract and pulse again until the dough comes together. (If it’s too crumbly, you can add a tiny splash of cold water, but it should be relatively dry.)
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Press the dough evenly into the prepared baking pan to form the base. Use the back of a spoon or your hands to pack it down firmly.
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Bake for 15 minutes or until the edges just begin to turn golden brown. Remove from the oven and set aside to cool slightly.
3. Prepare the blackberry jam filling:
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In a small saucepan over medium heat, warm the Piñon Pantry’s Blackberry Jam and lemon juice (and zest, if using) until it’s smooth and slightly thinned out, about 2-3 minutes. Stir to ensure it’s well combined.
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Pour the jam mixture over the baked shortbread base, spreading it evenly with a spatula.
4. Make the crumble topping:
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In a medium bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
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Stir in the melted butter until the mixture starts to form crumbs.
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Sprinkle the crumble topping evenly over the Piñon Pantry’s Blackberry Jam filling.
5. Bake the bars:
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Return the pan to the oven and bake for 25-30 minutes, or until the topping is golden brown and the Piñon Pantry’s Blackberry Jam is bubbling around the edges.
6. Cool and serve:
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Let the bars cool completely in the pan before cutting into squares.
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For extra indulgence, dust with a light sprinkle of powdered sugar just before serving, or top with whipped cream or vanilla ice cream.
Tips for Perfection:
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For a thicker filling: You can add a spoonful of cornstarch to the Piñon Pantry’s Blackberry Jam while heating it to make it more substantial, which will help prevent it from running when you cut the bars.
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Flavors: Feel free to swap out Piñon Pantry’s Blackberry Jam for other berry jams (raspberry jalapeño jam, strawberry jam, blueberry jam), or even mix them for a variety of flavors.
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Freezing: These bars freeze beautifully, so you can make a double batch and save some for later. Just wrap them well in plastic wrap or foil and store in an airtight container.
Enjoy! This dessert combines buttery, crumbly shortbread with the sweet-tart zing of Piñon Pantry’s Blackberry Jam for an irresistible treat.