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Add a photouse whatever preserves you have, good with blueberry, or plum or raspberry
Ingredients
- crust
- 2 cups unsalted butter
- 4 cups flour
- filling
- 1 1/4 cups raspberry preserves, or whatever you have handy
- beaten smooth with a mixer or a spoon
- topping
- 4 1/2 cups fll purpose flour
- 3 cups light brown sugar, not packed
- 2 cups unsalted butter, softened cut into pieces
Directions
- preheat oven to 350
- to make the crust: in a large bowl combine the butter with the flour until you get a doughlike consistency, spread crust evenly onto an ungreased 12x18 jelly roll pan. use a large piece of waxed paper to firmly and evenly press down crust with a rolling pin. bake the crust for 15 min, remove fromn oven and let cool comnpletely about 30-40 min
- prepare the topping: mix the flour and the brown sugar cut in the butter until the mixgture resembles coarse crumbs. when the crust is cool gently and evenly spread the preserves over the crust, leaving a 1/4 in edge all around. sprinkle crumbs generously over the preseves, it will seem like more than you need, but perservere. bake for an additiional 15-18 min until golden brown, all to cool best overnight before cutting and serving
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