by Kathy Hamman Miller
Ingredients:
1 cup – 2 sticks butter softened
2 cups lightly packed brown sugar
1 1/2 cups chopped almonds plus a bit more for sprinkling on topping if you’d like.
3 cups flour
3 cups old fashioned oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cup strawberry jam
1 cup thinly sliced strawberries
Preheat oven to 350 degrees
Coat bottom of a 9×13 baking dish with the butter and set aside.
For about 2 minutes, beat the softened butter and brown sugar together until nice and creamy.
In a separate bowl, mix the dry ingredients together, nuts, flour, oats, soda, and salt, adding to the butter mixture beating on low until blended and crumbly. Remove and set aside 2 1/2 cups for the topping.
Spread the rest into the buttered baking dish evenly, patting it down firmly to form the crust.
Spread the jam evenly over the crust, sprinkling the sliced strawberries over the jam, topping it off with the rest of the crumble’s – the extra nuts if you’d like.
Bake for 35 to 40 minutes until the top is lightly browned and the jam is bubbling around the edges. Take a knife when it comes out of the oven and cut the outside edge away from the baking dish, let cool completely before cutting.
You can easily cut this recipe in 1/2 to make in a 9×9 inch dish, just cut the baking time by 10 minutes. Enjoy!
