Red Currant Bakery

Jam
0 In a medium sauce pot add in the blackberries and red currants along with the sugar. Cover the pot and put it over medium low heat.
2 Cook for 5-10 minutes until the juices begin to release. Remove the lid and stir occasionally to keep the jam from burning.
3 Continue to cook until the liquid reduces and the bubbles go from being thin and watery to thick. About 10 minutes.
4 Once cooked, remove the pot from the heat and pour the jam into a large shallow dish. Leave the jam to cool to room temperature, stirring occasionally. The jam can also be made in advance and stored in the fridge.
Dough
6 Preheat the oven to 350 F and place a rack in the center.
7 In a medium bowl add in the butter, sugar, vanilla, and salt. Use a fork to stir together.
8 Add in the flour and stir to combine until no dry bits of flour remain.
Assemble & Bake
10 Line an 8"x8" square metal pan with a sheet of parchment paper.
11 Pour 300 grams of the dough into the lined pan and press it into a flat layer with the pads of your fingers.
12 Carefully pour the jam overtop.
13 Add the rolled oats into the remaining dough and use your hands to clump the oats into the dough to create a crumble.
14 Crumble the oat mixture overtop of the jam.
16 Place the pan in the preheated oven and bake for 30 minutes. Rotate the pan 180 degrees and bake for another 30 minutes until the jam is bubbling and the crumble has begun to brown.
15 Once baked, remove the pan from the oven and leave it to cool to room temperature before slicing and storing.