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1
Preheat the oven to 350 F. Line a 13 x 9 x 2-inch rectangular baking pan with heavy duty foil or parchment paper.
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2
Press gently into the corners and allow enough foil to overhang the top edges of the pan for easy removal after baking.
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3
If using foil, spray lightly with gluten-free non-stick cooking spray.
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4
In the bowl of an electric mixer, beat the butter and brown sugar until smooth.
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5
I find a paddle attachment works best for this dough if you have one for your mixer.
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6
Add flour, xanthan gum, and salt.
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7
Beat on low/medium speed until dough comes together resembling cookie dough.
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8
Add the chopped nuts and beat on the lowest speed just until they are incorporated into the dough.
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9
Reserve 1 cup of dough for the crumb topping.
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10
Press the remaining dough into the prepared pan.
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11
Bake the crust for 10 minutes.
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12
Remove from the oven and allow to cool for 10 minutes on a wire rack.
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13
Heat the jam in the microwave for 20-30 seconds to make it easier to spread.
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14
Evenly spread the jam over the crust.
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15
Crumble the reserved dough on top of the jam.
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16
Bake for 15 more minutes or until the crumbs and edges of the crust are lightly browned.
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17
Remove from the oven and place on a wire rack to cool.
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18
Grasp edges of the foil or parchment paper and lift bars out of the pan and onto a smooth surface.
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19
Cut it into bars with a pizza cutter.
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20
Serve warm or allow to cool and then place in a sealed container and chill before serving.
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21
Garnish with whipped cream and fresh blueberries.
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22
Or serve with gluten-free vanilla ice cream.
