Summer Jam Bars

From June through early September we pick fresh berries at a local orchard, making jam, pies, breads and bars.  We save some jam for our holiday gift baskets and enjoy a fresh batch on muffins and toast.  These bars are a nice treat with an ice cold glass of lemon-aide on a summer afternoon.

• 3 sticks butter 
• 2 c flour 
• 1 c sugar 
• 1 c oats 
• 2 c jam (try mixing jams such as blackberry, raspberry, blueberry, strawberry)

Preheat the oven to 375 degrees F.

Line a 10” x 15” one inch deep baking pan with parchment paper and set aside.

Preheat oven to 350 degrees.

Place two sticks of butter, cubed, in a food processor with 1 2/3 c flour, 2/3 c sugar and 1/3 c of oats and pulse to combine.

Place the mixture into the prepared pan and press onto the bottom.  Gently spread the jam evenly over the crust.

Place remaining stick of butter, cubed, in the food processor with 1/3 c flour 1/3 c sugar and 2/3 c of the oats and pulse to combine.   Sprinkle the crumble mixture on top of the jam.

Bake in the oven for half an hour.   Cool and slice into squares.