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
- 1½ cups (210 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
- Preheat oven to 350°. Line an 8x8-inch baking pan with parchment paper, and spray with baking spray with flour.
- In a medium bowl, stir together flour, oats, melted butter, sugars, and salt with a wooden spoon until crumbly. Press half of mixture into bottom of prepared pan. Sprinkle with strawberries, and cover with Quick Strawberry Jam. Sprinkle remaining crumble on top.
- Bake until golden brown and bubbly, 55 minutes to 1 hour. Let cool on a wire rack for 20 minutes. Refrigerate for at least 1 hour before slicing.
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.