This recipe is being published with the permission of Carol Sullivan of Mustang Fresh Food & Catering. For more recipes buy her delightful cookbook, Gatherings: Friends and Recipes from Montana’s Mustang Kitchen with photos by Lynn Donaldson.
¾ cup unsalted butter, softened
1 cup light brown sugar
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 ½ cups quick-cooking oatmeal
1 ¼ cups huckleberry jam
Preheat oven to 400 degrees.
For the crust, cream butter and sugar well in a bowl.
In a separate bowl, combine flour, salt and baking soda.
Stir into creamed mixture. When incorporated, stir in quick oatmeal, but don’t over mix.
Press ¾ of the crust mixture into the bottom of 9-by-13 inched pan lined with parchment paper.
Spread the jam on top and cover with the remaining crust mixture.
Bake 12-15 minutes until light brown.