Food Pusher: Berry Crumble Bars

Berry Crumble Bars

I have Instagram and Feasty Travels to thank for this recipe keeper. Sugar cookie crust with a thin layer of berry jam, and an oat crumble topping. Genius. I adjusted this recipe by adding a little salt to the cookie bottom and the crumble topping, and I also used mixed berry jam for mine. I think just about any jam, especially homemade, would taste great in these bars.

The texture of these bars is similar to that of a brownie: edges are thick and chewy, and the center pieces are moist and tender. I think they're the perfect level of sweet, and just super flavorful with the berries, oats, butter, brown sugar, and vanilla. Mmm. Give 'em a go.

Berry Crumble Bars

Adapted from Feasty Travels

Ingredients:

Sugar Cookie Crust

1/2 cup butter, softened
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Filling

1 cup berry jam (I used mixed berry jam)

Crumble Topping

3/4 cup all-purpose flour
2/3 cup rolled oats
1/3 cup dark brown sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter, melted

Instructions:

Preheat oven to 350 degrees Fahrenheit

Line an 8"x8" pan with parchment paper and set aside.

In a large mixing bowl, cream together the butter and sugar. Add eggs and vanilla and beat until fluffy.

Add the flour, baking powder and salt and mix just until combined.

Spread cookie dough evenly into bottom of prepared pan.

Stir the berry jam until it's loose, and then use an offset spatula or back of a small spoon to spread evenly across the cookie layer in the pan.

Make the crumble topping by first mixing all of the dry ingredients in a medium size bowl. Add the melted butter and mix with a spoon and then with your hands. Squeeze the mixture a bit to get some chunky crumbles.

Sprinkle the crumble topping evenly over the jam.

Bake at 350 degrees Fahrenheit for 48-53 minutes, or until top is well browned, and edges have puffed up the sides of the pan. (The edges end up pretty chewy, like brownie edges, and the center is more soft and tender.)

Remove pan to a cooling rack to cool for about 15 minutes before pulling out of the pan by the parchment paper and setting on the rack to cool completely.