Strawberry Jam Crumble Bars

By MarieR

Bake from Scratch, Fall 2016, Page 47
These make a great breakfast, afternoon snack, or casual dessert. The strawberry jam may also be exchanged for any other flavor you might fancy.

Ingredients

• 1 1/2 cups (210 grams) all-purpose flour
• 1 1/4 cups (110 grams) old-fashioned oats
• 1/4 cup (173 grams) unsalted butter, melted
• 1/4 cup (166 grams) granulated sugar
• 1/3 cup (75 grams) firmly packed dark brown sugar
• 2 teaspoons (11 grams) kosher salt
• 1 3/4 cups fresh strawberries, chopped
• 1 1/2 cups Quick Strawberry Jam (recipe precedes)
• cakes, and bars galore.
• QUICK STRAWBERRY JAM
• Makes 2 cups
• This jam comes together in a snap and is good enough to eat by the spoonful.
• 1 pound fresh strawberries, chopped
• 1 1/4 cups C231 grams) sugar
• Juice of 1 lemon

Preparation

Step 1

1. Preheat oven to 350°. Line an 8x8-mch baking pan with parchment paper, and spray with baking spray with flour.
2. In a medium bowl, stir together flour, oats, melted butter, sugars, and salt with a wooden spoon until crumbly. Press half of mixture into bottom of prepared pan. Sprinkle with strawberries, and cover with Quick Strawberry Jam. Sprinkle remaining crumble on top.
3. Bake until golden brown and bubbly, 55 minutes to 1 hour. Let cool on a wire rack for 20 minutes. Refrigerate for at least 1 hour before slicing.
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Quick Strawberry Jam:
In a medium saucepan, combine strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Cook, stirring frequently for 5 minutes. Reduce heat to medium-low and cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 30 to 45 minutes. Remove from heat, and let cool for 30 minutes before transferring to a clear jar. Jam will keep refrigerated for up to 2 weeks.