Author Notes
Almond butter and jam has always been one of my favourite combinations. This recipe is incredibly simple and is perfect for satisfying any level of sweet craving, any time of day. —Jordan Rondel, The Caker
Ingredients
- For the base
-
100 grams
unsalted butter, softened
-
150 grams
brown sugar
-
300 grams
almond butter (or any nut butter)
-
1 teaspoon
vanilla extract
-
1
organic egg
-
200 grams
plain flour
-
1 teaspoon
baking powder
-
1 pinch
sea salt
-
300 grams
good quality raspberry jam
- For the crumble topping
-
50 grams
oats
-
50 grams
flour
-
50 grams
butter
-
25 grams
brown sugar
-
25 grams
sliced almonds
-
1 teaspoon
cinnamon
-
1
generous pinch of sea salt
-
1
1 punnet fresh raspberries, to decorate (optional)
Directions
-
Preheat oven to 180C. Line a 22cm x 22cm square tin with baking paper.
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First, make the base. In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Mix in almond butter, vanilla and egg. Gradually mix in flour, baking powder and salt. Stop mixer once just combined, being careful not to over mix.
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Spoon almond butter dough into prepared tin, spreading it out to the edges. Spread jam evenly over the top.
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Next, make the crumble. Combine ingredients in a large bowl and use your fingers to rub together until a rough breadcrumb consistency is reached. Scatter crumble over the jam layer, leaving some slightly bigger chunks.
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Bake for 35-40 minutes. Allow to cool in its tin for 10 minutes before transferring to a cooling rack. Once completely cool, transfer to a chopping board and, using a sharp knife, cut into 16 squares (about 4cm x 4cm). Top each square with a fresh raspberry.
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Refrigerate in an airtight container for up to five days.
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