Top & Bottom:
1/4 cup slivered almonds 1/8 tsp salt
1/2 cup brown sugar, lightly packed 1/2 cup all-purpose flour
1/4 teaspoon baking soda 1 tsp vanilla extract
3/4 cup rolled oats
1/2 cup (1 stick) unsalted butter, softened but not fully melted
3 tablespoons white sugar
2 Tbsp cornstarch
4 tablespoons cold water
1/2 cup Ruk's Preserves Red Raspberry Jam (or any flavor)
Preheat oven to 350F; arrange 6 half pint-sized jars on a foil-lined baking sheet.
Toast the almonds; put them in a small skillet over medium-low heat and cook until they’re fragrant and golden in places, about 3 minutes, occasionally shaking the pan. Cool slightly.
While the nuts cool, make the filling. Combine all filling ingredients in a small saucepan and bring to a boil over medium heat, stirring frequently. Once boiling, turn heat down slightly and cook until thickened but still pourable, about 2 to 4 minutes, stirring constantly. Cool slightly.
Pulse the toasted almonds and brown sugar together in a food processor until there are just a few larger pieces of almonds (it will look like sandy meal with a few larger pieces); then pulse in the flour, baking soda, and salt a couple times to combine. Add the butter and vanilla and pulse a couple times until it forms a ball of dough, and then pulse the oats in a few times.
Divide the dough in half (half is for the top and half is for the bottom). Divide the first half of dough into 6 portions and crumble each into the bottom of each jar, pressing down only very lightly. Spoon the filling into each jar on top of the bottom layer of dough. Divide the remaining half of dough into 6 portions and crumble each on top of the jam layer.
Bake until they’re puffed and golden on top, about 25 minutes
Yield: 6 servings
Recipe altered by Ruk's Preserves originally from www.anediblemosaic.com