Because it’s summer and I can’t stop using the oven, here is a delicious recipe you can make using jam. Or fresh fruit, since it’s summer and all. If you use fresh fruit, chop it up, toss in a few tablespoons of cornstarch and a few tablespoons of sugar, then spread over the crust like you would with jam. I used jam here, but added in a handful of cherries I had in the fridge that a certain kid refused to eat. I tossed them in cornstarch and sugar and almond extract and mixed them in with the jam.
Recipe adapted from Smitten Kitchen
1 cup white sugar
1 teaspoon baking powder
2 cups gluten free flour blend
1 cup almond meal
1 cup cold butter, cut into pieces
a big pinch of salt
a jar of jam – I used Bonne Maman apricot, and/or some fruit (see above, at least 3 cups)*
Preheat oven to 375 and grease a 9×13 pan. Mix together sugar, baking powder, salt, flour mix, and almond meal. Mix in the butter with a pastry cutter, or if you don’t have one (who does!) use your hands. Rub the butter into tiny pieces, then mix in the egg (you don’t have to use your hands for this!). Mash half of the dough onto the bottom of the pan. Spread with jam, or fruit, or jam and fruit, then crumble the rest of the dough over the top. Bake about 45 minutes. Cool before eating. Seriously. Jam is hot.
These are actually tastiest eaten cold right out of the fridge. I didn’t love them when I ate a warm one, but once they cooled I couldn’t stop eating them. Now they are gone and I have to make more.
*You could be super crazy and do both. Jam + fruit = wicked thick, tasty filling!
**Sorry for the sub-par photos – I’m still figuring out my night time lighting set up!