If you follow me on SnapChat, you might have seen that a few weeks ago, I snapped about tons of fresh peaches from my family’s tree, and snapped a story where I was making peach jam. That peach jam failed…since I didn’t have enough pectin and was too cheap to buy more at the time. However, my dad and sister, seeing that it was an absolute fail, and that I reused old jars, set out to re-make my failed jam. They bought new canning jars and my sister cooked the recipe. Now she is legitimately a Jam Queen. She has made 15 jars of jam (since we had SO much super ripe needed to be eaten peaches). Also, it is grape season here in Lodi. This year, due to the hot, dry weather, the grapes ripened early. Since Lodi is full of wine grapes, my dad went to go pick some and now, my sister has made grape jelly! Needless to say, we are a jam obsessed household now. My dad, being the French baker he is, has made croissants filled with jam (see picture below), and I can’t wait until the holidays, where I can make cookies!!! But since it’s summer, I figured crisps, and cobblers are the best to use our supply. I didn’t have an 8×8 pan, so I put the batter in cupcake tins. Turned out perfectly!!! So you can use either to get the same result – light, jammy, crispy, almond-y, and yummy. It’s perfect for breakfast!
Ingredients (~15 cups; 12 bars in 8×8 pan)
Recipe adapted from two peas & their pod
1 1/2 cups all purpose flour
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1 tbsp chia seeds (optional)
8 tbsp butter, room temp
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/2 cup sliced almonds
3/4 cup fruit jam (I used peach!)
Preheat oven to 350 deg.
1. Using a mixer, mix together the butter, white sugar, brown sugar until fluffy. Add in the egg and vanilla. Mix.
2. Mix together the flour, baking powder, chia seed, salt, and cinnamon.
3. Mix in half of the almonds.
4. Grease 8×8 pan, or line a cupcake pan with cupcake liners. Use half of the batter and place into the pan. Press onto the bottom of the pan or liners.
5. Place the jam in the little cups or a layer in the pan. Add some more batter on top of the jam. Sprinkle almonds on top of the batter/jam.
6. Bake for 25-30 minutes, until the tops are golden brown.
7. Let cool before cutting into squares if in pan. Serve!