Another bucket list recipe, this one is bound to become a holiday favorite. It was adapted from an old family recipe and other than the fig preserves, the ingredients are pantry staples. A layer of shortbread, spread with preserves and topped with a delicious crumble, they are delightfully sticky and sweet. Everything a dessert should be.
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I used Better Batter Original Gluten Free Flour in this recipe. It is a high-quality gluten free flour that will never let you down! Shop Better Batter and use my Promo Code MGFC30 to receive 30% off your non-sale purchase!
Ingredients:
*Contains Oats – see notes
Crust
- 1/2 cup (1 stick) unsalted butter, softened
- 55 g. (1/4 cup) granulated sugar
- 1/4 tsp. vanilla
- 120 g. (1 cup) Better Batter Original Gluten Free Flour
Filling
- 13 oz. jar fig preserves (I used Bonne Maman) it has a gluten free label!
Topping
- 30 g. (1/4 cup) Better Batter Original Gluten Free Flour
- 3 tbsp. cold butter (keep it refrigerated)
- 23 g. (1/4 cup) quick cooking certified gluten free oats (omit if avoiding oats)
- 30 g. (1/4 cup) walnuts, coarsely ground
- 42 g. (1/4 cup) packed brown sugar
Preparation:
Preheat the oven to 350º. Line a 9 x 9″ square pan with parchment and mist with cooking spray.
In the bowl of a stand mixer, beat together the softened butter, sugar and vanilla with the whisk attachment.
Switch to the paddle attachment and add the flour. Beat together to form a soft dough.
Press the dough into an even layer in the lined baking pan. It will be wet and sticky, for best results use your fingertips!
Bake for 15 minutes. The center should be set and the edges lightly browned. Remove from the oven and let it rest for 5 minutes.
Spread the fig preserves over the crust.
Add the cold butter, flour and brown sugar to a small food processor or electric chopper. Pulse a few times to incorporate the butter until crumbly.
Transfer to a bowl and combine with the oats (if using) and ground walnuts. Spread the mixture evenly over the fig preserves.
Place the pan on top of another baking sheet (so the bottom doesn’t burn) and bake for 17-20 minutes. The edges should be bubbling and the top lightly browned.
Cool in the pan for at least 2 hours before slicing.
Slice into 16 squares and serve at room temperature or refrigerate if you like them chilled. They go great with a scoop of vanilla ice cream.
Store at room temperature in an airtight container for up to 2 days. They will keep a bit longer in the fridge. To freeze, place squares between sheets of waxed paper and place in a freezer safe bag or airtight container. Thaw them in the refrigerator and serve chilled.
I’m so pleased with how this came out!
Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease. Whether or not you consume oats is a personal choice. I only use certified gluten free oats that are produced under a purity protocol in my recipes.
