- 2 cups oats, either quick or old-fashioned (uncooked)
- 2 cups Pillsbury BEST® All Purpose Flour
- 1 1/4 cups light brown sugar, firmly packed
- 1 cup walnuts, chopped and lightly toasted
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1 teaspoon grated lemon zest
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1 cup butter or margarine, chilled (cut into small pieces)
- Crisco® Original No-Stick Cooking Spray
- 1 (12 ounce) jar Smucker's® Seedless Blackberry Jam
- powdered sugar, if desired
- Heat oven to 325 degrees F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended.
- Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust.
- Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust.
- Sprinkle evenly with reserved oat mixture, pressing down gently.
- Return to oven and bake for 15 to 20 minutes, or until crust is golden brown.