I saw Ina make these on her show the other day and they looked so yummy I had to try. I followed the recipe exactly and they were great. Then I made them and used orange marmalade and they were CRAZY good. You could use any jam you like, apricot preserves would be really tasty also! Blackberry jam just popped into my head and I’m going to have to get some at the store.
Ina Garten’s recipe calls for really high quality jam, but I just used Smuckers and it was really tasty, so don’t stress about that too much. The pic below is for the Raspberry version I made. I think instead of almonds on the apricot, toasted walnuts would be really yummy. This is a pretty versatile recipe that’s easy to modify. Full credit to Barefoot Contessa, but make it your own with your own twist! I was also thinking of using almond extract or amaretto in place of the vanilla extract for certain fruits also. Yummy!
Raspberry Crumble Bars a la the Barefoot Contessa
- 1/2 Lb Unsalted Butter softened
- 3/4 Cup Granulated Sugar
- 1 Tsp Vanilla or Almond Extract
- 2 1/3 Cup All Purpose Flour
- 1/2 tsp. salt
- 10-12 oz 2/3 to 3/4 cup Raspberry Jam (or marmalade, or apricot jam, or whatever you like!)
- 2/3 Cup Granola no fruit please
- 1/4 Cup nuts - sliced almonds chopped walnuts, whatever goes with the jam you chose
Preheat Oven to 350 Degrees
Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla.
In a separate bowl combine the flour and salt and whisk lightly (you could sift, but i hate sifting.)
With the mixer on low, slowly add the flour mixture to the butter mixture, mixing until it almost comes together in a ball.
Lightly pat about two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about ¼ inch up the sides.
Spread generously with the jam.
Mix the granola into the remaining dough with your hands. Break the dough into small bits, and distribute it on top of the jam, covering most of the surface.
Sprinkle the nuts on top.
Bake the bars for 30-35 minutes, until lightly browned.
Cool and cut into bars for serving.