Side Pannel
Pecan Crumble Blueberry Shortbread
Pecan Crumble Blueberry Shortbread
- Recipe Submitted by maryjosh on 11/02/2016
Ingredients List
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup cold butter
- 1 cup blueberry jam
- 1/2 cup broken pecan halves
Directions
Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar and salt.
Cut in cold butter with a pastry blender until just crumbly.
Set aside 1 cup of this mixture to use as a topping later.
Lightly grease a 9 X 9" square baking pan or use parchment paper.
(An 11 X 7" pan also works fine.)
Press remaining flour mixture into the bottom of prepared pan.
Bake at 350° for 20-25 minutes or 'til lightly browned.
Cool crust.
Spread blueberry jam over crust.
Stir in broken pecan halves with the reserved 1 cup flour mixture.
Sprinkle on top of the blueberry jam.
Bake at 350 degrees for 25-35 minutes more or 'til golden brown.
Cool 1 hour on wire rack.
Cut into sixteen bars.
In a medium bowl, combine flour, sugar and salt.
Cut in cold butter with a pastry blender until just crumbly.
Set aside 1 cup of this mixture to use as a topping later.
Lightly grease a 9 X 9" square baking pan or use parchment paper.
(An 11 X 7" pan also works fine.)
Press remaining flour mixture into the bottom of prepared pan.
Bake at 350° for 20-25 minutes or 'til lightly browned.
Cool crust.
Spread blueberry jam over crust.
Stir in broken pecan halves with the reserved 1 cup flour mixture.
Sprinkle on top of the blueberry jam.
Bake at 350 degrees for 25-35 minutes more or 'til golden brown.
Cool 1 hour on wire rack.
Cut into sixteen bars.
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