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Oat Crumble Bars

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1 c. unbleached flour

1/4 tsp. sea salt

1/3 c. sugar

1/4 c. brown sugar, packed

3/4 c. rolled oats (don’t use quick oats or instant: will make mixture too dry)

1/2 c. (1 stick) butter, melted, cool a bit

1 tsp. vanilla 

1 c. jam or preserves: raspberry, blueberry, strawberry, peach 

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Preheat oven to 350°.

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Line an 8x8-inch square pan with aluminum foil, leaving overhang on the sides. Using shortening, carefully oil the foil, and set aside.

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In a large mixing bowl, combine the flour, salt, sugars, rolled oats. Pour in the melted butter and vanilla, stir until the dry ingredients are evenly moistened. Set aside 1 cup of the crumble mixture, then press the rest into prepared pan/foil to create an even layer. Spread the jam over crust layer and sprinkle the reserved crumbs evenly over the top.  Bake for 28-30 minutes, until jam is bubbly and the crumb topping is lightly golden browned.  Remove from oven. Place the pan on wire rack

to cool completely before pulling bars/foil carefully from pan; cutting into squares.

 

Store bars in an airtight container in refrigerator for up to a week or freeze for up to 3 months.

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