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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor. Ingredients:
2 cups flour |
1/2 cup powdered sugar |
1 cup margarine |
1 cup seedless raspberry jam |
2 tablespoons lemon juice |
3/4 cup flour |
1 cup chopped walnuts |
1/2 cup light brown sugar |
1/2 cup margarine |
Directions:
1. Preheat oven to 350 degrees.
2. For crust, mix ingredients together (I usually melt the butter first to make it even easier, but you don't have to) and pat into bottom of a 9-in. x 13-in. x 2-in. pan. Bake 12 minutes.
3. For filling, stir ingredients together and spread over baked crust. You do not have to wait for the crust to cool.
4. For crumble topping, mix ingredients together and sprinkle over top. Bake for 20 minutes.
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