1 cup pecans, toasted & finely chopped (I used 1 1/2 cups)
1 cup butter, room temp
1 large egg
3/4 cup strawberry jam* (I had no jam, but made fresh strawberry puree)
1 large container (bigger than a pint) of fresh strawberries, chopped into ½ inch pieces
2 tbsp. lemon juice
1 tbsp. cornstarch
1/8 tsp. cinnamon
1/4 cup sugar
Preparation of strawberry and pecan crumble bars
1.For the puree, in a medium heavy saucepan over medium heat cook strawberries, sugar, cornstarch and cinnamon. Stir frequently until mixture comes to a boil and thickens, about 5 minutes.
2.Remove from heat and set aside to cool. Let it cool for an hour or longer; it will thicken over time.
Preheat the oven to 350F. Line a 9-inch square baking pan with aluminum foil and lightly grease.
3.In a large mixing bowl, whisk together flour, sugar, salt and pecans, then stir in the butter and egg until mixture is crumbly, like coarse and wet sand.
4.Put a thin layer of the crumb mixture on the bottom of pan, make sure to press it in good and get all the corners. Recipe by dawn finicane. Then add the strawberry filling, and then put remaining mixture on top.
5.Put the mixture on loosely, and evenly, No need to press down on this, we want it thick and airy like a crumb cake topping.
6.Bake for 40-45 minutes, until lightly browned.
Cool bars in the pan before slicing. The jam filling is hot, please let it cool.