This post may contain affiliate links. Please read my disclosure.
Buttery crumb bars filled with a tasty jam and topped with an oatmeal crumble make these jam bars an easy and tasty breakfast or dessert.
I'm all about recipes that you can have for breakfast or dessert especially easy recipes like pumpkin oatmeal muffins, banana bread baked oatmeal, and chocolate chip scones.
And these crumble bars fit right in. For me when I have desserts with fruit in them, there should be some type of streusel or crumb topping. Whether it's an apple crumb pie or blueberry crisp.
With that in mind, these jam bars with crumble topping are one of my favorites. That buttery base just melts in your mouth, but even better, you can make different type of bars depending on the jam you have. Oh and as I mentioned, crumb toppings make everything delicious.
Most crumb bars have the same topping and base but I wanted to have oats in my topping so I changed it up. And I have no regrets about the extra step. After one bite, you'll be asking why these have been missing in your life.
These jam bars really are the perfect summer treat for a party as you can make ahead and easily transport them. Plus they'll be gone in minutes.
Jump to:
Ingredient Notes
- All-purpose flour - used in both the base and topping.
- Butter - used for the base and topping. It helps create that melt-in-your mouth texture for the base and crumble topping.
- Light brown sugar - adds sweetness to the topping and base.
- Jam - they're called jam bars for a reason. Use your favorite flavor.
- Old-fashioned oats - helps give some texture to the topping.
Ingredient Swaps
As with any recipe, you can switch things up if needed. Some variations include:
- I use all-purpose flour but whole wheat flour is a good substitute.
- I like the using light brown sugar, but you can use granulated or dark brown sugar as well.
- If you want additional crunch/nutrients, add in some nuts to the topping like almonds, pecans or walnuts.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Whisk together the dry ingredients in a bowl and then use a pastry cutter to cut the butter into the flour. Add in the wet ingredients, mixing until combined. Press into a parchment-lined 13x9 baking pan.
Bake at 375°F until the center is just set, about 12-15 minutes. While cooling, make the crumble mixture.
Spread the jam onto the base and sprinkle the crumble on top. Bake for 25-30 minutes, or until the top is golden brown.
FAQs
You can use any kind of jam you like for the jam bars, but if you have the time I recommend making your own jam like apple and pear jam, mango jam or strawberry jam.
For these particular pictures I used my apple and pear jam and it was soooo good! But if you don't want to make your own, there are plenty of options from raspberry jam to apricot jam to blueberry jam.
You need to let them cool completely before cutting into so you get nice clean slices.
Yes. You just cut all of the ingredients in half. Baking time is still the same.
It is all about the eye test with these as the bottom has been pre-baked. You want the crumble to be a light golden color.
No matter what, the topping will soften the longer it sits, but you can store loosely covered on the counter for 1-2 days, in the fridge for 4-5 days or in the freezer for 3 months.
The Key to Light and Flaky Base and Topping
The key is cold butter. Use a pastry cutter or knives to get the cold butter into small crumbs. You then use your hands to shape and pat the base into the pan. Yes your hands will get messy, but the end product is worth it.
But you can also use a food processor. For both the base and topping, use short pulses to mix the butter until you get a pea-like texture.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Bowls - used to mix the ingredients.
- Pastry Cutter - helps mix in the butter to create the base and crumb topping.
- Baking Pan - you want a 9x13 pan.
- Offset spatula - helps spread out the jam in the pan.
Pro Tips/Recipe Notes
- Line your pan with some parchment paper so you can easily remove the jam bars.
- If you want even more crunch for the topping, remove ½ cup each of the flour and oats and add 1 cup of pecans.
- Leftovers will last in the fridge for 4-5 days or in the freezer for 3 months.
Other Dessert Recipes
If you’ve tried these jam bars or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Jam Bars
Ingredients
Base
- 2 cups all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter, cold and cubed
- 3 tablespoon whole milk
- 1 teaspoon vanilla extract
- 2 cups jam
Crumble Topping
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ⅔ cup light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¾ cup cold unsalted butter, diced into small pieces
Instructions
- 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.
- Evenly spread the jam onto the base. Sprinkle crumble topping evenly over top.
- Bake for 35-40 minutes or until the crumble topping is light golden brown. Let cool completely before cutting into bars.
Notes
- Line your pan with some parchment paper so you can easily remove the bars.
- Chill the bars completely either at room temperature or in the fridge before cutting so you get nice clean slices.
- If you want even more crunch for the topping, remove ½ cup each of the flour and oats and add 1 cup of pecans.
- Leftovers will last in the fridge for 4-5 days or in the freezer for 3 months.
Michelle says
These were so good! My husband made them and used your homemade apple pear jam, to die for!!
Ryan says
The jam is all that matters.