Makes 16

These buttery squares consist of a press-in-the-pan shortbread crust and a walnut crumb topping, with a layer of blueberry preserves sandwiched between. They are the very thing for a potluck meal or spur-of-the-moment dessert, and a good use of homemade or farmstand jam. (Store-bought works well, too.) If made ahead of time, the squares can be frozen.

Butter (for the pan)

1¼ cups flour

1 cup quick-cooking (not instant) oatmeal

½ cup packed light brown sugar

¼ teaspoon salt

¾ cup (1½ sticks) cold unsalted butter, cut up

½ cup walnuts, coarsely chopped

¾ cup blueberry preserves

Grated rind of 1 orange

1. Set the oven at 350 degrees. Butter a 9-inch square baking pan. Line the bottom and sides with foil, allowing a 2-inch overhang on all sides. Butter the foil.

2. In a bowl, whisk the flour, oatmeal, brown sugar, and salt to blend them. Add the butter and with your fingers or 2 blunt knives cut the butter into the mixture until it resembles crumbs. Press about 3 cups of the crumbs evenly on the bottom of the pan.

3. Toss the walnuts with the crumbs remaining in the bowl.

4. Stir the blueberry preserves together with the orange rind. Spread the mixture over the crust. Sprinkle the walnut crumbs over the top.

5. Bake for 35 minutes or until golden brown. Set the pan on a wire rack to cool completely.

6. Lift out the squares with the foil. Make 3 cuts each way to form 16 squares. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net.