These make a great breakfast, afternoon snack, or casual dessert. The strawberry jam may also be exchanged for any other flavor you might fancy. This recipe uses our Quick Strawberry Jam recipe.
Strawberry Jam Crumble Bars
Makes 16 bars
Ingredients
- 1⅔ cups (208 grams) all-purpose flour
- 1¼ cups (110 grams) old-fashioned oats
- ¾ cup (173 grams) unsalted butter, melted
- ¾ cup (166 grams) granulated sugar
- ⅓ cup (75 grams) firmly packed dark brown sugar
- 2 teaspoons (11 grams) kosher salt
- 1¾ cups fresh strawberries, chopped
- 1½ cups Quick Strawberry Jam
Instructions
- Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan; lightly spray parchment with baking spray with flour.
- In a medium bowl, whisk together flour, oats, melted butter, sugars, and salt until crumbly. Press half of mixture into bottom of prepared pan. Arrange strawberries on prepared crust; dollop Quick Strawberry Jam all over berries. Sprinkle remaining flour mixture onto jam.
- Bake until topping is golden brown and filling is bubbly, 55 minutes to 1 hour. Let cool completely in pan on a wire rack.
- Refrigerate until cooled and firm, about 1 hour. Using excess parchment as handles, remove from pan, and cut into 2-inch squares. Refrigerate in an airtight container for up to 3 days.
Read the whole article in Bake From Scratch Summer 2016.
I just made the fresh quick strawberry jam and the strawberry jam crumble bars. They are both very tasty. I doubled the jam recipe so I could have more jam and it’s really good but I think it’s a little too sweet so I’ll try using slightly less sugar next time.
As for the strawberry jam crumble bars, They are super good, but you definitely need a fork to eat them. And, I’m not sure if they should be kept in the refrigerator or not so I kept them overnight in the refrigerator. But in doing so, the oatmeal base is a bit too hard to cut without the strawberry filling all squishing out and they are a little harder to eat.
These are SO GOOD. But I agree that they shouldn’t be kept in the fridge. The jam caramelizes in the baking process, so if you eat it chilled, you might lose a tooth. I also added a wee bit more salt, and the extra saltiness was explicitly noted and appreciated by all who ate them.
There is no quantity listed. As they’re baked in an 8 x 8-inch tin, do these do better being cut in 9 or 12 bars? Thanks
Hi Pamela! The recipe states it makes 16. Thanks!
I used half strawberries and half raspberries. While I really liked these bars, next time I’ll pre bake the base for 10-15 minutes first as I found the base slightly underdone.
Very good. I make a cherry version that is pretty fantastic.