Whole-Grain Crumble Jam Bars
Tangy jam serves as the filling for these terrific bars, built on a base of oats, pecans, and brown sugar. They are as tasty as they are wholesome. They also pack up like a dream, whether in a school lunch box or to ship off to friends in far away places. If you can't find whole-wheat pastry flour, use white whole wheat flour or equal parts whole-wheat and all-purpose flour.
Ingredients
- 1 cup whole-wheat pastry flour
- 1/2 cup rolled oats
- 1/3 cup plus 1 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons melted butter
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped pecans or walnuts
- 1/2 cup raspberry, apricot, sour cherry, or other tangy jam
Instructions
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Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper so it drapes over 2 sides.
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In a large bowl, add the whole-wheat pastry flour, oats, brown sugar, baking powder, and salt, and stir with a fork. Add the butter and olive oil and stir together until one even consistency and no streaks of flour. Add the pecans and stir to incorporate.
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With your hands, press two-thirds of the dough firmly and evenly into the bottom of the prepared pan. (If the dough sticks to your hands, cover it with a piece of parchment paper as you work.)
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With a spoon, spread the jam evenly over the dough. Sprinkle the remaining one-third of the dough evenly over the jam. You will see the jam peeking through.
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Bake until the top is deep brown and the jam along the edges begins to darken, 40 to 45 minutes.
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Let cool in baking pan for 30 minutes.
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Run a knife along the two sides of the pan that don't have an overhang of parchment. Grab the two ends of parchment and carefully lift the bars and set on a cutting board.
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Cut into 16 bars. Store in the pantry for up to 5 days, in the fridge for up to 10 days, and in the freezer for up to 1 month.