This recipe was given to by a friend who makes it with a cherry jam (amazing). But in an effort to reduce our pantry I substituted the jam with apple butter and added cinnamon to the crumble. And mad it GF with the sorghum flour. To make this more fun, after baking and cooling completely, cut all bars to fit in the bottom of individual cups and top with "cheese" filling. I love "cheese" fillings and I like that I was able to serve this in a way that reduced the possiblity of crumbs all over our floors. (Yeah, I am that person.) This would also be great in 4oz mason jars on picnics! I just made that up, gonna have to try it out next summer.
Preheat oven 350 degrees.
Jam - approximately 8oz
1 1/2 cups - old fashioned oats
1 1/2 cups - flour (for GF substitute sorghum flour)
1 cup packed brown sugar
3/4 tsp. baking soda
12 tbsp butter melted
1/2 cup chopped pecans, toasted (optional)
Whisk together oats, flour, sugar, baking soda, and salt (and nuts). Stir in melted butter. Press 2 1/2 cups of this mix into the bottom of a lightly greased 9x9" pan. Spread jam filling over the crust. Sprinkle remaining crumble mix over the jam.
Bake for 30min, or until top is golden brown.
4 oz marscapone, softened or cream cheese
4 tbsp sour cream
1/8 cup sugar
1 tsp vanilla extract
1 1/4 cup milk
1 tsp gelatin powder