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+ servings
3 jam bars stacked on top of each other

Jam Bars

Buttery crumb bars filled with a tasty jam and topped with an oatmeal crumble make these bars an easy and tasty breakfast or dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16
Calories 357kcal
Author Ryan Beck



  • 2 cups all-purpose flour
  • 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
  • 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


  • 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.


  • 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.


Serving: 1g | Calories: 357kcal | Carbohydrates: 46g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 58mg | Sodium: 93mg | Potassium: 1mg | Fiber: 1g | Sugar: 28g