2 ¼ cups all purpose flour
1 cup sugar
1 cup chopped pecans
1 cup softened butter
¾ cup raspberry preserves.* (I use seedless)Directions:
Heat oven to 350 degrees. Combine all of the crumb mixture ingredients
In a large bowl. Beat at low speed scraping bowl often until mixture resembles coarse crumbs. Reserve 2 cups of the crumb mixture & set aside.
Press remaining crumb mixture on the bottom of an 8 inch square baking
Pan. Spread preserves to within ½ inch of the edge. Crumble reserved crumb mixture over preserves.
Bake for 40-50 minutes or until lightly browned. Cool completely and cut
* You may substitute strawberry or apricot preserves or your favorite flavor.Presented by:
Barbara TenneyDate Aired:
April 03, 2013