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Tuesday, February 7, 2012

Jam Crumble Bars


Everyone needs a quick and easy "go-to" dessert. For those times when you want something other than ice cream or cookies, but don't feel like full out baking. For example, when you are weeknight entertaining. Or as a sweet ending to a relaxed brunch. 

These jam crumble bars have it all. They can be cut into bars and thrown into a lunch bag, eaten as a sweet on the go breakfast, or plated, garnished and served as a homemade dessert (who wouldn't love this warm with a scoop of vanilla ice cream?). 

The other great thing about these bars is that they are pretty healthy. Made with whole wheat flour and oats, you really don't have to feel guilty about serving this to your kids or those who are watching their waistline. 

And you don't have to feel bad about leaving it on the counter and seeing your husband eat it for breakfast... 

Jam Crumble Bars
Makes 1 Square 8x8 baking dish

2 cups Whole Wheat
1/3 cup Brown Sugar, packed
1/4 cup Quick Oats
1/4 cup Shredded, Unsweetened Coconut
1/2 tsp Cinnamon
1/2 tsp Baking Soda
1/4 tsp Salt
1 Large Egg, beaten
1/3 cup Canola Oil, plus a drizzle
2/3 cup Jam (I used strawberry rhubarb, but you could use any kind you like)

Preheat oven to 350 degrees F. Grease an 8 inch square baking dish with canola oil. Set aside.

Mix together the flour, brown sugar, oats, coconut, cinnamon, baking soda and salt. Add the egg and oil and mix well. Press all but about 3/4 cup of the crumble mixture into the bottom of the baking dish. Bake for 10-12 minutes, until crumble starts to brown. Remove from oven.

Spread jam over the warm crumble crust. Top with the reserved crumble. Drizzle with canola oil. Bake for 18 minutes, until crumble is browned and jam is bubbly.


  1. These look moist and delicious - fabulous combo of flavours!

    Choc Chip Uru
    Latest: Fudgy fridge No Bake Biscuits

  2. I made crumble bars a few weeks ago and they were fabulous!

  3. I love desserts filled with jam. you get just a little bit of sweetness, but not too much.