Bar cookies are a baker's best friend! These Whole Wheat Jam Crumble Bars will become your new best friend because they are quick to assemble, delicious 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 fun 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, only 5 ingredients...
Whole Wheat Jam Crumble Bars are made with my secret ingredient, Whole Wheat Self-Rising Flour. Which turns out, is my favorite pantry ingredient. I reach for Whole Wheat Self-Rising Flour to make oven-baked pancakes, banana bread, snack cakes, muffins, and of course these fabulous Three Ingredient Nutella Brownies! I also reach for Whole Wheat Self-Rising Flour to save time in the kitchen, save space in my pantry (only one mix canister) and serve healthy food to my family. By the way, the recipe for Whole Wheat Self-Rising Flour can be found here, you won't be sorry. It only takes about 3 minutes to mix it up...
There are two methods for preparing the baking pan. You may "grease and flour" or grease well and lay in a sheet of baking parchment. I went with the parchment paper in order to be able to spread the jam across the top of the crust from edge to edge. If you do not use parchment for baking, you will want to spread the jam leaving a 1/4 inch border. With a border, the jam will not cook to the sides of the pan. And you will be able to cut neat squares to serve up.
Mix up a pan of Whole Wheat Jam Crumble Bars for your next cookie offering for the family, 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
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
Now we are ready to begin!
Two different batches of Whole Wheat Jam Crumble Bars, plum and peach. Both are so good, they are gone...
by the seat of my pants
350-degree oven
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 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 easy 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.
#WholeWheatThat’sGoodToEat!
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shared with:
Oh yeah, I can do this! Yum yum!
ReplyDeleteI hope you enjoy them, we sure did!
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ReplyDeleteThank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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Your welcome Marilyn!
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!
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