Bar cookies are a busy baker's best friend! And I believe these Whole Wheat Jam Crumble Bars will become your new best friend. 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 snacks 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...and the flavor of the bars is as simple as the jar of jam you choose.
This is one of my favorite recipes calling for Whole Wheat Self-Rising Flour.
Whole Wheat Jam Crumble Bars are made with my favorite secret pantry ingredient, Whole Wheat Self-Rising Flour. Which as it turns out, is also my only 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.
But if you do not use parchment for baking,
you will want to spread the jam close to the edge of the pan but leaving a 1/2 inch border. With no jam touching the edge of the pan, it will not cook to the sides of the pan. And that technique will make it so much easier to cut neat squares and remove them from the baking pan. So why not mix up a pan of Whole Wheat Jam Crumble Bars for your next sweet treat offered for the family, trust me, they will thank you!
A couple of thoughts on this recipe:
If desired you can make peanut butter & jam bars by dropping small spoons of peanut butter over the jam, and lightly swirl it into the jam.
For those who love chocolate and fruit flavors together, a handful of chocolate chips sprinkled over the jam, couldn't hurt!
Or how about walnuts for a crunchy Whole Wheat Jam Crumble Bar.
There is no wrong way to make these bars, so pick your favorite flavor of jam and any other added flavor ingredients and start baking!
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 jam and peach jam. 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: 04.25.2025
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 that 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 that need specific cooking time, the pan of cookies is baked. 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
Recipe featured at: 
Scratch Made Food! & DIY Homemade Household featured at Unlimited Link-up and Blog Hop.
Thanks
for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a visit
again and again for new recipes, and my down-home take on frugal ways to keep
your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS,
friends, and family who love good food and household ideas might love us too!
Tell them about us, and thanks for the referral!
You
may also enjoy, Creative writing from the heart... stories of life,
living, and family.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Whole Wheat Jam Crumble Bars
by the seat of my pants
350-degree oven
UPDATE: 04.25.2025
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 that need specific cooking time, the pan of cookies is baked. 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!
DeleteThese sound like a great snack and simple to make too! Yum, yum!
ReplyDeleteKim, I love how easy they are! Thanks for stopping by, I appreciate it.
DeleteMelinda, these look delicious. I am presuming that when you write 6 T in a recipe you mean 6 tablespoons, and 6 t would be teaspoons? Thanks, Pauline
ReplyDeletePauline, correct! Standard abbreviations in the US are a capital T for tablespoon and a lowercase t for teaspoon. Thanks so much for stopping by!
Delete