Recipe adapted (slightly) from Giada De Laurentiis.
After seeing this recipe being made on TV and remembering my last (failed) attempt at a fruit-crumble dessert, I knew I had to give this one a try. The original was made with apricot jam and chopped dried apricots, but clearly any of your favorite jams (and dried fruit if you wish) will do the trick.
1 (13-ounce) jar blueberry jam
8 3/8 ounces (~1 3/4 cups) all-purpose flour
7 ounces (~1 cup) light brown sugar, packed
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats (not instant)
1 cup walnuts, coarsely chopped
1 cup unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract
Preheat the oven to 350° F. Spray a 9"x13" pan with cooking spray, line with parchment paper for easy release, and spray again.
In a large mixing bowl, combine the flour, brown sugar, cinnamon, salt, and baking soda. Add the oats and walnuts and stir. Lastly, mix in the melted butter, beaten egg, and vanilla until a moist crumble is formed.
To assemble, gently press down half of the crumble into your 9"x13" pan, spread the jam with a rubber spatula making sure to leave a small untouched perimeter, and then cover the filling with the remaining crumble and gently press down. Bake for 30 minutes or until golden brown. Cool for at least an hour before slicing into bars, and enjoy with some vanilla ice cream.