Bar cookies are a baker's best friend! Which means these Whole Wheat Jam Crumble Bars will become your new best friend because they are quick to assemble, delicious to eat and whole grain...plus they can be made in any flavor (thanks to the jam part!) you prefer.
A pan of Whole Wheat Jam Crumble Bars makes a great snack for after school as well as a tasty dessert to enjoy after dinner. It is also the kind of dessert you can whip up at a moment's notice if you want because, including the jam, there are only five ingredients! Yep, when you count them, only 5 ingredients...
This is one of my favorite recipes calling for Whole Wheat Self-Rising Flour.
Whole Wheat Jam Crumble Bars are made with my secret pantry ingredient, Whole Wheat Self-Rising Flour. Which as it turns out, is also my favorite pantry mix. I reach for Whole Wheat Self-Rising Flour to save time in the kitchen, save space in my pantry (I only need the one canister) and serve healthy food to my family. Since it only takes about 5 minutes to mix it up...I reach for it often! It is great for so many recipes like oven-baked pancakes, banana bread, snack cakes, muffins, and lots more!
Don't let the jam burn to the side of the pan...
When making Whole Wheat Jam Crumble Bars, there are two options for preparing the baking pan. You may "grease and flour" or grease well and lay in a sheet of baking parchment. This time I went with the parchment paper. That way I could spread the jam across the entire top of the crust from edge to edge. And remember, use your favorite jam or fruit butter.
But if you do not use parchment for baking, you will want to spread the jam and leave about a 1/2 inch border. With a border, the jam will not be able to cook to the sides of the pan. Which will make it so much easier to cut neat squares and remove them from the baking pan. Mix up a pan of Whole Wheat Jam Crumble Bars for your next sweet treat offering for the family, trust me, they will thank you!
Ingredients
needed for this recipe:
- Whole Wheat Self-Rising Flour, the recipe can be found here.
- sugar
- brown sugar
- butter
- jam homemade or purchased
You
will also need the following:
- food processor
OR
- handheld pastry blender
- measuring cup
- kitchen knife
- silicone spatula
- cutting board
- 8-inch square baking pan
- serving platter
Now we are ready to begin!
Two different batches of Whole Wheat Jam Crumble Bars, plum and peach. Both are so good, they were gone in an instant...
Whole Wheat Jam Crumble Bars
by the seat of my pants
350-degree oven
UPDATED: 05.08.2023
6 T butter
1/4 c brown sugar
1/4 c sugar
1 1/2 c Whole Wheat Self-Rising Flour
1 c jam or thick fruit butter
Take one 8 oz. stick of butter, cut off 2 oz. and return to the refrigerator (or drop it into your butter dish on the counter, that is what I do.)
Cut remaining butter into smallish squares. Drop into the bowl of a food processor, add the brown sugar, sugar, and the Whole Wheat Self-Rising Flour.
Process using the pulse button until the ingredients are combined and crumbly. Take care not to overmix. Alternately by hand, you may mix the ingredients together using a pastry blender until the same consistency is achieved.
Measure out and set aside 3/4 cup of the crumb mixture.
Prepare an 8-inch pan for baking, using the info from above. Turn the remaining crumb mixture out into the bottom of the 8-inch pan. Press gently to form a bottom crust. Bake 10 minutes. Remove from the oven, let cool 10 minutes.
Stir jam to soften for easier spreading.
When the crust has cooled, drop the jam onto the crust, spread to the edge.
Take the reserved crumble mixture, scatter it over the top of the jam. Return the pan to the oven, bake an additional 25 to 30 minutes, or until done in your oven.
Whole Wheat Jam Crumble Bars, I love the crumbly top!
Note: the jam will be hot and the top of the bar cookies will be bubbling. Know that with no eggs or other raw ingredients, the pan of cookies is done. Let cool completely, before cutting into squares.
Storage options for Whole Wheat Jam Crumble Bars. Store covered at room temperature for up to three days. Refrigerate for longer storage times. You may freeze, but there might be slight texture changes when thawed.
UPDATE:
For your convenience, a "copy and paste" version of Whole Wheat Jam Crumble Bars has
been included below.
You may also enjoy:
#WholeWheatThat’sGoodToEat!
#wholefoodingredients
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Whole Wheat Jam Crumble Bars
by the seat of my pants
350-degree oven
UPDATE: 05.08.2023
6 T butter
1/4 c brown sugar
1/4 c sugar
1 1/2 c Whole Wheat Self-Rising Flour
1 c jam or thick fruit butter
Take one 8 oz. stick of butter, cut off 2 oz. and return to the refrigerator (or drop it into your butter dish on the counter, that is what I do.)
Cut remaining butter into smallish squares. Drop into the bowl of a food processor, add the brown sugar, sugar, and the Whole Wheat Self-Rising Flour.
Process using the pulse button until the ingredients are combined and crumbly. Take care not to overmix. Alternately by hand, you may mix the ingredients using a pastry blender until the same consistency is achieved.
Measure out and set aside 3/4 cup crumb mixture.
Prepare an 8-inch pan for baking, using the info from above. Turn the remaining crumb mixture out into the bottom of the 8-inch pan. Press gently to form a bottom crust. Bake 10 minutes. Remove from oven, let cool 10 minutes.
Stir jam to soften for easier spreading.
When the crust has cooled, drop the jam onto the crust, spread to the edge. Take the reserved crumble mixture, scatter it over the top of the jam. Return the pan to the oven, bake an additional 25 to 30 minutes, or until done in your oven.
Note: the jam will be hot and the top of the bar cookies will be bubbling. Know that with no eggs or other raw ingredients, the pan of cookies is done. Let cool completely, before cutting into squares.
Storage options for Whole Wheat Jam Crumble Bars. Store covered at room temperature for up to three days. Refrigerate for longer storage times. You may freeze, but there might be slight texture changes when thawed.
~~~~
Oh yeah, I can do this! Yum yum!
ReplyDeleteI hope you enjoy them, we sure did!
DeleteI make a similar bar but not with the whole wheat flour. I'm going to make the switch next time I bake them up.
ReplyDeleteI have had a good time converting our favorites to whole wheat, and they taste great too!
DeleteYUM, looks good! Thanks so much for linking up at the #UnlimitedLinkParty 111. Shared.
ReplyDeleteThank you Dee, have a great week ahead!
DeleteMelynda, CONGRATS! Your post is FEATURED at the #UnlimitedLinkParty 112!
ReplyDeleteDee, thank you so much!
Delete