A shortbread-type crust, sweet jam, and a crumbly topping. With a quick prep time and mostly pantry staples, this is a dessert that could easily be made on a weeknight.
Ingredient List
Topping:
1/2 cup Flour
1/4 cup Brown Sugar
3 tablespoons Soft Butter
1/4 teaspoon Cinnamon
Crust:
3/4 cup Butter
1/2 cup Brown Sugar
1/2 teaspoon Salt
1 Egg
1 1/2 teaspoons Vanilla
2 cups Flour
3/4 cup Apricot Jam (I used my homemade Apricot Pineapple Jam) - be prepared to use more than 3/4 cup.
Heat oven to 375°.
Spray a 9x13 baking dish with cooking spray.
Mix all topping ingredients in a small bowl.
Combine with fingers till the topping resembles coarse crumbs.
Set topping aside.
Next, combine all ingredients for the crust in a larger bowl.
Mix with a hand mixer, till a handful of the crust mix stays together when squeezed in your hand.
Press the crust into the bottom of your 9x13 baking dish.
Bake in preheated oven for 15 minutes.
Remove from oven.
Top warm crust with jam. Be careful, the crust is delicate.
Sprinkle jam with topping mix.
Bake until golden brown; another 20 minutes.
Allow to cool completely.
Cut into 2" squares.
