Hi guys! It’s been a few weeks since I dropped the brioche recipe, and now I’m back with these delicious jam crumble bars! I made a ton of jam last month with the intent to sell it here on my website and ship it, but, I often put the horse in front of the cart and have realized it may not be the most profitable endeavor. Not that everything has to be profitable, but my attention span is super divided lately with the return of some food styling work, so I need to choose where I put my focus these days. I’m also working on a much bigger personal project that I can hopefully announce soon! It involves me (yay), my recipes, and an exciting new format. That’s all I can tell ya for now. :)

So back to the jam bars: I made a lot of jam, therefore I have a lot of jam. It’s late summer and when the fruit gets juicy, crumble comes out to play (like with these peach crumble galettes from last summer!). I recently made my boyfriend’s brother a double berry crumble pie for his birthday, which was super delectable but took much longer than these crumble bars, and used a lot more fruit. These bars consist of a super easy shortbread layer, some thick stripes of jam, and a coconut and oat streusel on top! A lot of recipes for jam bars like to use the same dough for the bottom crust and topping, but honestly I don’t and I never have. I appreciate the textural difference, and this recipe is already so simple that I have no issue going the extra mile for the perfect crumble.

Recipe Notes: If the shortbread dough is sticky, no worries! Just pop it in the freezer for a few until it’s no longer tacky. A runnier jam works better here, it shouldn’t be so runny that it can’t hold its shape, but it should be super spreadable and wet since it’s going to bake for a while. If you’re unsure whether it’s “done” or not, err on the side of over baked/crispy. When this gets under baked it can fall apart! It should be totally browned on top and bubbling when it comes out of the oven.

jam crumble bars

shortbread

200g (1 3/4 stick) unsalted butter, cubed and cold
120g (1 cup) powdered sugar
210g (1 3/4 cup) all purpose flour
3/4 teaspoon kosher salt
1 egg yolk
3/4+ cup of your favorite jam

coconut oat crumble

3 tablespoons all purpose flour
36g (3 tbsp) brown sugar
30g (1/3 cup) rolled oats
30g (1/3 cup) unsweetened coconut
42g (3 tbsp) butter, cubed
1/2 teaspoon cardamom
1/2 teaspoon salt

1. Line an 8x8” square pan with parchment and preheat the oven to 350° (you can also use a 9"x9”, but it will bake in less time and be a bit thinner! For 9x13” double the recipe).

2. Place all ingredients for the shortbread except for the egg yolk in a stand mixer and paddle until the butter is mostly broken in. It will have a sandy / pebble-like consistency. Add the egg yolk and pulse the mixer a few times by turning it from low speed to off and back, just long enough to bring the final dough together. Note: if you let the dry ingredients and butter mix for too long, it will form a dough before adding the yolk (still definitely usable! just a different texture). Make sure to stop the mixer when the butter is mostly broken in, which takes about 5 minutes depending on butter temperature.

3. Place the finished shortbread dough in the baking pan and press down evenly. Prick all over with a fork
(if the dough is warm, pop in freezer momentarily). Spread the jam over the raw dough, leaving about 1/2” border from the edges — if jam touches the edge of the pan it may cause sticking. A thick layer of jam that you can’t see through is ideal here, but use your own judgement for the jam quantity!

4. To make the crumble, combine all of the ingredients in a small bowl and pinch and smash the butter between your fingers until a crumble forms. I like to grab large handfuls of the mixture and smash it together, then crumble it back apart. Sprinkle all of the crumble evenly over the shortbread and jam, leaving a few holes for jam to peek through.

5. Bake for 45 minutes, or until the entire surface of the crumble is browned and the jam is bubbling. Allow to cool for at least 30 minutes before attempting to slice. These bars will keep well for a few days in an airtight container at room temp, or for up to a week in the fridge, where they will soften a bit.

Hi! If you liked this recipe, let me know! Be sure to tag me on Instagram if you make it - Happy Baking :)