Blueberry Oatmeal Crumble Bars

½ cup (1 stick) unsalted butter, melted

½ cup granulated sugar

¼ cup light brown sugar, packed

1 teaspoon almond or vanilla extract

1 cup all-purpose flour

¾ cup old-fashioned whole-rolled oats

pinch salt

12 ounces blueberry preserves or jam (any flavor preserves or jam can be substituted for blueberry)

Preheat oven to 350 degrees. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

Add melted butter and the sugars, almond or vanilla extract, and whisk to combine.

Add the flour, oats, salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.

Set 1 cup mixture aside to be sprinkled on later as crumble topping.

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust. Evenly spread the blueberry preserves or jam over the crust making sure there's complete coverage. Preserves or jam should be about 1/8-inch to ¼-inch thick.

Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.

Bake for about 28-30 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours, lift out of pan using the aluminum foil and slice into 8 generous wedges. Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

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