You guys!!
It’s snowing!!!
I know…it’s Canada…it’s November 20th…it should be snowing.
But a girl can dream, right?
The only good thing about waking up to snow (and I don’t want to hear a peep from all you skiers!), is that it makes me want to head to the kitchen and bake something.
This is a quick and easy one. Keep it in your repertoire for the holidays when you need a fast and easy dessert without the fuss!
No time for chatter this Sunday morning…let’s get to it…
Mix up the crust, pat some in the bottom of a 9×13″ pan lined with parchment, spread with good quality berry preserves (you can any stone fruit preserve or even a homemade jam as they tend to have less sugar!), crumble the rest on top and bake away!
You can wait for it to cool, but, seriously, who does that anyways?
Serve it with a scoop of vanilla ice cream and you will be the most popular hostess around!!
For Christmas, add a little extra red punch by making a simple icing…grab a Ziploc bag and add some powdered sugar, a wee bit of milk, a few drops of fruit essence if you have it (I used raspberry) and smoosh the bag around until you get a nice smooth paste.
Snip off the end of the bag and drizzle it over the top
Soooo Christmassy, right?
- 2 1/2 cups all purpose flour
- 1/2 cup almond meal/flour (find it in your bulk store or in the health food section of your grocer)
- 1 cup white sugar
- 1 tsp baking powder
- pinch salt
- 1 cup cold butter, cut into cubes
- 1 egg
- Good quality preserves (a large jar…I used Montmorency sour cherry preserves I found at my local grocer…it was about 2 cups worth)
- Preheat the oven to 375°F.
- Line a 9×13″ pan with parchment and set aside.
- In a medium bowl, mix together sugar, flour, almond meal, salt and baking powder.
- Using a pastry cutter or your fingers (you can also pulse in a food processor but my hands are my fav), blend in the butter until it resembles little peas in the flour.
- Now add the egg and combine again (don’t worry…the dough will be crumbly).
- Pat 2/3 of the dough into the pan.
- Spread the preserves over the base/crust.
- Crumble the remaining dough over the preserves.
- Bake for 45-55 minutes, or until top is a light golden brown.
- Cool completely before cutting into squares (or if you’re a piggy like me, don’t).
- Store in an airtight container in the refrigerator or wrap tightly and freeze
