One of my most favorite restaurants is Elm Street Bakery in East Aurora, NY. It’s totally my taste in rustic warmth, with a bakery on one side, a cafe on the other, and a big old wood fired oven in the middle. When we (my Bff Cindy, and a good friend Devin) go there, I always, always order a pizza. sometimes simple with pepperoni and mushrooms, other times a white pizza with ricotta, greens and lemon, or my most favorite made with “Nduja.
Anyway, I’m getting carried away with the pizza, and that isn’t even the topic of this conversation today!
After a leisurely lunch, we would always stop at the bakery side. We were pretty predictable in our choices. Cindy would get a cookie of some sort, usually molasses. Devin would get a slice of banana bread with butter. And I would get a delicious dessert cookie called a raspberry jumble. I’d save it for the afternoon…you know…when that 2:30pm exhaustion would hit. Or sometimes before, because I just could not wait to eat that buttery, raspberry filled treat!
And now that I’m not working in East Aurora anymore, I don’t get to go to Elm Street anymore. I miss it, I miss my friends…and I miss those raspberry jumbles! So, last weekend, I decided to try my hand at making them, or something similar to them.
I knew that the bottom portion was a buttery cookie type confection, so I used my shortbread cookie recipe for that. It’s such a great recipe for so many different kinds of cookies! The raspberry section is a simple jam made from fresh raspberries and sugar, or if you’re running low on time, your favorite store bought would be just fine! The top layer is a nutty oatmeal streusel. These cookies are perfect combination of buttery shortbread, raspberries, and streusel. And oh, so easy to make!
If you’re a shortbread lover like me, you’re going to love these Raspberry Jambles. Yeah, I changed the name of them because I wasn’t sure if I could use the same name as the restaurants! And now that we have the base and top figured out, the middle can be an endless possibilities of fruit jams, chocolate, cinnamon, or even peanut butter!
I just know that you’ll love these as much as I do!
Life is good. It’s a “Life is never predictable, I think… and that’s a good thing, because what a boring life it would be. But when it comes to sweet confections, predictability for me, is necessary.”…kind of good.
- 1 stick, plus 2 tbsp butter, room temperature
- ½ cup powdered sugar
- 1⅓ cups all purpose flour
- 2 cups fresh raspberries
- ¾ cup granulated sugar
- 2 tsp lemon juice
- 1 cup all purpose flour
- ½ cup chopped walnuts
- ½ cup light brown sugar
- ⅓ cup oats
- ¼ tsp salt
- 6 tbsp butter, melted
- Preheat oven to 350 degrees. Prepare cupcake tins by spraying them with vegetable spray.
- In a large mixing bowl, cream together the butter and the powdered sugar. Add the flour a little bit at a time, until fully incorporated. It’s going to seem really crumbly at first, but don’t worry, if you set the mixer to high (after all the ingredients are combined!) it will all come together!
- Place a heaping tablespoon of dough into each well of the cupcake pan. Press it down so that it is about ½” thick.
- Top each shortbread base with a heaping teaspoon of raspberry jam (see recipe below).
- Top with streusel mixture (see recipe below).
- Bake for about 15 to 20 minutes, until golden brown.
- Let cool completely in the pan, about 1 hour. Run a butter knife around the edge of each jumble in the pan, and then gently and carefully lift out of the pan. Let sit on a cooling rack for another hour, or until the cookies set.
- Store in a covered container for up to one week. They do not need to be refrigerated.
- Mix the raspberries, sugar, and lemon juice in a small saucepan. Bring to a boil, and let boil for about five minutes, stirring constantly.
- Reduce the heat to low, and let simmer for about ½ hour, or until the jam thickens to your desired consistency. Remove from heat, and let cool completely. The jam will thicken even more as it cools.
- In a mixing bowl, mix the flour, walnuts, brown sugar, oats, salt and melted butter with a fork until fully combined.