JAM BARS WITH OAT CRUMBLE TOPPING
With an almond-scented crust, a layer of fruit preserves, and a buttery crumb topping, these bakery-style Jam Bars are an easy and impressive dessert.
Provided by Amanda Biddle
Categories Dessert
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F with rack in middle position. Line a 13x9x2-inch baking pan with parchment paper with a 2-inch overhang on the long sides. Lightly coat parchment with cooking spray.
Nutrition Facts : Calories 407 kcal, Carbohydrate 58 g, Protein 3 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 125 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
ONE-BOWL OATMEAL JAM BARS RECIPE
Steps:
- Gather the ingredients. Preheat the oven to 350 F.
- Grease a 13 x 9 x 2-inch pan with cooking spray or softened butter and line with parchment.
- To make the crust and topping, combine the flour, oats, salt, and sugar in a large bowl and whisk until incorporated.
- Cube the cold butter and using your fingers, rub the butter into the flour mixture until the butter is crumbly and pea-sized. Alternatively, you can use a pastry blender or two butter knives.
- Add the yolk and vanilla and, using a fork, stir them into the crumbly mixture. Switch to your fingers if you feel comfortable, and continue mixing the dough until the yolk and vanilla are fully incorporated and the dough holds together when you squeeze a bit between your fingers.
- Remove 2 2/3 cups of dough and place in a medium bowl in the refrigerator. Press the remaining dough firmly and uniformly into the prepared pan.
- Evenly spread the jam over the bottom crust.
- Sprinkle the refrigerated dough over the jam, rolling it into little balls between your fingers for the ultimate crumble topping, if you so desire.
- Bake the bars for about 45 minutes, rotating the pan at the halfway mark, until the oat crumb topping is lightly browned.
- Let cool to room temperature before slicing and serving. Recipe Tips:
Nutrition Facts : Calories 385 kcal, Carbohydrate 59 g, Cholesterol 50 mg, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, Sodium 226 mg, Sugar 33 g, Fat 16 g, ServingSize 16 bars (16 servings), UnsaturatedFat 0 g
BERRY OAT CRUMBLE BARS
Provided by Jessica Beacom
Number Of Ingredients 13
Steps:
- Preheat the oven to 375℉. Line an 8×8-inch square baking pan with parchment paper.
- In a bowl, mix together the oats, flour, brown sugar, lemon zest, baking powder, cinnamon, and salt.
- Add the softened butter and vanilla and, using a large spoon or your hands, work the butter into the oat mixture until you get a crumbly dough that will stick together if you pinch it between your fingers.
- Measure out 1 ½ cups of the crust and crumb topping mixture and set aside in the refrigerator.
- Press the remaining crust mixture into the bottom of the parchment paper-lined baking pan using the back of a spoon or spatula or slightly damp fingers. Press the mixture into the pan firmly then use a fork to prick the crust 8-10 times.
- Bake the crust for 10-12 minutes or until the edges look just slightly brown and the crust starts to puff and look set.
- While the crust is baking, wipe out the bowl you used to mix the crust and add the filling ingredients. Stir to combine.
- Remove the crust from the oven then spread the filling in an even layer over the hot crust. Crumble the remaining crust mixture over the top of the filling.
- Bake for 30-35 minutes or until the crust is lightly browned and the filling is bubbling.
- Remove from the oven and place the pan on a wire rack and allow the bars to cool completely then transfer the pan to the fridge for at least 2 hours before cutting.
- To cut cooled bars, use the parchment paper to lift the bars onto a cutting board then cut into 16 squares.
- Store leftover bars in a covered container in the fridge for up to 4 days.
Nutrition Facts : ServingSize 1 bar, Calories 155 calories, Sugar 9g, Sodium 65mg, Fat 7g, SaturatedFat 4g, Carbohydrate 23g, Fiber 2g, Protein 2g
GUAVA JAM BARS WITH COCONUT MACADAMIA OAT CRUMBLE TOPPING
Salty, sweet jam bars made with thick guava jam sandwiched between a buttery macadamia nut, shredded coconut, and oat crumble topping. An easy-to-make, simple tropical treat for breakfast, brunch, or any day of the week!
Provided by Jamie Silva
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350ºF. Lightly grease and line an 8x8 baking dish with parchment paper. Set aside.
- In a large bowl or stand mixer, mix butter, flour, brown sugar, and granulated sugar until well combined. Fold in the oats, macadamia nuts, and shredded coconut flakes. The dough will be thick, buttery, and crumbly. Don't be alarmed if it looks dry, that's totally ok!
- Evenly press 2/3 of the dough into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it cooks evenly.
- Make sure the jam is warm, at room temperature, or cold so it spreads easily. Top the crust with a thick layer of the guava jam making sure it is evenly spread over the crust.
- Using your fingers, break apart the remaining dough and sprinkle it on top of the guava jam so it looks like a crumble topping. Personally, I don't like to cover the jam completely with the crumble because I like to see some of the jam oozing out of the bar. You do you!
- Bake the bars for 35-38 minutes or until golden brown and the guava jam is bubbling. Careful the guava will be scorching.
- Allow to cool completely before slicing with a sharp knife. You may have to clean the knife as you go since the guava jam gets sticky. Serve for brunch or dessert. Enjoy!
Nutrition Facts : ServingSize 1 bar, Calories 379 kcal, Carbohydrate 59 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 27 mg, Sodium 21 mg, Fiber 2 g, Sugar 33 g, UnsaturatedFat 6 g
RASPBERRY PIE CRUNCH BARS
These raspberry crumble bars have all the buttery, jammy, brown sugary charms of a raspberry crumb pie. But they're a whole lot easier to serve at a large gathering and picnics, and can be eaten out of hand. You can make them a day or two before and store them in the fridge.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 2h
Yield 24 squares
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- In a food processor, pulse together flour, sugar and salt. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in the prepared pan. Prick dough all over with a fork. Bake until golden, 30 to 35 minutes. Transfer to a rack. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
- To prepare the filling, in a mixing bowl, gently toss together raspberries, sugar, cornstarch, lemon juice and zest, and salt. Wipe out the bowl.
- While the crust is baking, make the crumb topping: In the same mixing bowl, whisk together flour, oats, brown sugar, pecans, nutmeg and salt. Stir in melted butter, pinching the mixture with your fingers, to make 1/2-inch crumbs.
- Using the back of a spoon, an offset spatula or a pastry brush, spread jam in an even layer on top of the crust, going all the way to the edges. Evenly spread raspberry mixture on top of jam. Sprinkle the crumb topping over the raspberry layer, keeping some larger clumps.
- Bake until the topping is golden brown and the filling is slightly bubbling along the sides, 35 to 45 minutes. Transfer to a rack to cool completely.
- To serve, use a sharp knife to release edges. Using parchment overhang, lift and transfer to a cutting board and cut into 24 squares.
BLUEBERRY JAM BARS
Not only do these blueberry jam bars make a delectable dessert (especially with a scoop of vanilla bean ice cream), but they make a satisfying breakfast as well. The star of this recipe is the no-fuss quick jam method, which yields beautiful homemade jam in minutes! Adding lemon cuts through the sweetness of the berries and adds a remarkable zing to the jam. Plus, the cinnamon-brown sugar crumble topping lends a warmth that makes these bars the ultimate comfort treat.
Provided by Vallery Lomas
Categories main-dish
Time 2h
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
- For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
- Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
- Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
- Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
- Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.
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JAM BARS WITH CRUMBLE TOPPING RECIPE - CHISEL & FORK
From chiselandfork.com
Ratings 3Category DessertCuisine AmericanTotal Time 1 hr 5 mins
- Preheat oven to 375°F. Line a 13x9 baking pan with parchment paper hanging at least 2 inches over the long side.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Use two knives or a pastry cutter to cut the butter into the flour mixture until crumbs form.
- Add the milk and vanilla extract and mix until moistened throughout. It should remain crumbly. Press dough into the baking pan in an even layer. Bake for 12-15 minutes, or until the edges are light brown and the center is just set. Remove and set aside.
- While you are baking the base, make the crumble topping by whisking together the flour, oats, sugar, baking powder, cinnamon, salt and nutmeg. Use two knives or a pastry blender to cut the butter into the crumble mixture until crumbs form.
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