BLACKBERRY CRUMBLE BARS
MAKES ABOUT 16
Prepared blackberry preserves—or your favorite homemade recipe—help these buttery crumble bars come together in a snap.
2 cups quick-cooking oats
2 cups all-purpose flour
1¼ cups unsalted butter, softened
1 cup firmly packed light brown sugar
¾ teaspoon baking soda
1 (13-ounce) jar blackberry preserves*
1½ cups blackberries, sliced lengthwise
1 tablespoon lemon zest
1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour.
2. In a large bowl, beat oats, flour, butter, brown sugar, and baking soda with a mixer at medium speed until combined. Press two-thirds of mixture into bottom of prepared pan.
3. Bake for 20 minutes. Let cool for 5 minutes. Spread blackberry preserves onto crust, and top with blackberries and zest. Sprinkle with remaining crumble mixture. Bake 20 minutes more. Let cool completely in pan. Slice, and store in an airtight container.
*We used Bonne Maman.
BUTTERSCOTCH-PECAN SKILLET COOKIE
MAKES 1 (12-INCH) COOKIE
This easy skillet cookie is chewy on the inside, crispy on the outside, and delicious all around.
1 cup unsalted butter, softened
1½ cups firmly packed light brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1½ teaspoons baking powder
1½ teaspoons kosher salt
1 (11-ounce) package butterscotch morsels
1 cup chopped pecans Vanilla ice cream, to serve
1. Preheat oven to 375°.
In a large bowl, beat butter and sugars with a mixer at high
