Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1 cup firmly packed golden brown sugar
- 1 1/2 tsp. ground cinnamon
- 1 cup cold unsalted butter, cut into 3/4 inch pieces
- 1 cup strawberry jam
- 1/2 tsp. vanilla paste
- 1/4 tsp. freshly ground black pepper
Instructions
- Position a rack in the middle of the oven and preheat to 325 F.
- Butter a 9-inch square baking pan
- In a food processor, combine the flour, rolled oats, brown sugar and cinnamon.
- Pulse 2 or 3 times until blended.
- Add the butter and pulse 8 – 10 times until the mixture forms large, course crumbs the size of small peas.
- Remove 2 cups of the crumb mixture and set aside.
- Press the remaining crumb mixture into the bottom and 1 inch up the sides of the prepared pan.
- In a small bowl, combine strawberry preserves, vanilla paste and black pepper.
- Drop teaspoons of the jam evenly over the crust, then spread it gently with the back of a spoon to cover the crust.
- Sprinkle the reserved crumbs evenly over the jam layer.
- Bake until the top is lightly browned, 50 – 55 minutes.
- Transfer to a rack and let cool until firm, about 2 hours.
- Using a large, sharp knife, cut into squares.
- Store in an airtight container at room temperature for up to 3 days.