Sweet and incredibly delicious, these blackberry jam bars, or crumble bars, are made even more perfect with an easy oat streusel. Super easy and delicious with a handful of pantry ingredients.
I mentioned delicious, right? They absolutely fly off the counter when I make them.
Use your favorite jam for these oh-so-perfect dessert cookie bars. Perfect all year long, in every season.
Blackberry Crumble Jam Bars
These crumble jam bars have a sturdy, oatmeal-cookie like base and a streusel like topping made from the same dough. In between these sweet and delicious layers is a gooey layer of jam.
We used blackberry jam, because I’m craving all things blackberry this year, but any jam you love would be yummy. I love the contrast of a darker-hued jam; like plum, blueberry, black raspberry, or even fig would be beautiful too.
The Jam Bars Crust
The crust is sturdy and oh-so-delicious and is made with the usual:
• brown sugar
The Jam Bars Filling
The filling couldn’t be easier. Much like my favorite afternoon tea jam tarts, the filling is simply a fruit jam of your choosing. As I mentioned before, I love a darker-hued jam, but anything works great.
If the jam is tightly gelled, warm in the microwave for a few seconds to make it easier to spread.
What I Love About These Bars
• Um… easy, easy, easy.
• A cookie-like crust that holds up well to cutting.
• Perfect for packable lunches … and yes, picnics too!
• Or making for church potlucks, block parties, office parties… or the friend who needs sweet encouragement.
- 2 cups old fashioned oats
- 2 cups all-purpose flour
- 1 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 3 sticks (12 tablespoons) butter, cubed
- 1/2 teaspoon salt
- 1 cup blackberry jam
- Preheat the oven to 350 degrees and line a 9×13 inch baking pan with parchment paper. Set aside.
- Making the Crust: Mix the oats, flour, brown sugar, baking powder, and salt in a large bowl. Using a pastry blender, a fork, or two knives, cut butter into flour mixture until it appears sandy and forms fine crumbs. Press two-thirds of the crumble into the bottom of the prepared baking pan. Bake for 10 minutes.
- Baking the Jam Bars: Remove the crust from the oven and spread the jam over the top. If necessary, warm the jam in the microwave until it is spreadable. Sprinkle the remaining 1/3 streusel over the top of the jam layer; bake for another 25-30 minutes or until the crust is lightly golden brown.
- Cooling: Remove the bars from the oven and cool completely before cutting. Because I can be a tad impatient — and my guys will devour them too soon, I like to refrigerate the bars until they become solid enough to cut. But… if you’re like me and can’t wait, sometimes, they’re kind of good warm too. Add some melty vanilla ice cream for an extra special treat. Otherwise, cut into 9 to 16 bars when cool and firm.
A food processor makes it easy to cut the butter into the flour mixture. For a more tender crust, use short pulses being careful not to overprocess.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 109mgCarbohydrates: 49gFiber: 2gSugar: 26gProtein: 3g