I baked a couple desserts for a Father’s Day BBQ Matt and I hosted last week, and the Strawberry Jam Crumble Bars were a hit amongst everyone in attendance. It has been the most highly requested recipe to date, so naturally I had to post it on the blog. I hope you enjoy, and please review my notes at the end if you want them to turn out just like mine did. Also, I LOVE using a scale when I bake for both ease and accuracy, so I posted both the U.S. and Metric measurements where applicable.
Strawberry Jam Crumble Bars
Makes 16-20 Bars
- 1 1/2 cups (188 grams) all-purpose flour
- 1 1/4 cups (100 grams) old-fashioned oats
- 3/4 cup (170 grams) unsalted butter, melted
- 3/4 cup (150 grams) granulated sugar
- 1/3 cup (73 grams) firmly packed light brown sugar
- 2 teaspoons (6 grams) kosher salt
- 1 3/4 cups fresh strawberries, hulled and chopped
- 1 1/2 cups Quick Strawberry Jam
- Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, and spray with baking spray with flour.
- In a medium bowl, stir together flour, oats, melted butter, sugars, and salt with a wooden spoon until crumbly. Press half of the mixture into the bottom of the prepared pan. Sprinkle it with the chopped strawberries, cover it with the Quick Strawberry Jam, and then sprinkle the remaining crumble on top.
- Bake until golden brown and bubbly, about 55 minutes to 1 hour. Let cool on a wire rack for about 20 minutes. Refrigerate for at least 1 hour before serving.
Quick Strawberry Jam
Makes 2 Cups
- 1 pound fresh strawberries, hulled and chopped
- 1 1/4 cups (250 grams) granulated sugar
- Juice of 1 lemon
- In a medium saucepan, combine the strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce the heat to medium-low, and cook, stirring frequently and mashing the berries with a potato masher, until the mixture thickens, about 20 to 45 minutes. Remove from heat and let cool for about 30 minutes before transferring to a clean jar. The jam will keep refrigerated for up to 2 weeks.
Note: The ripeness of berries can affect the cook time of the jam. This jam could take anywhere from 20 minutes for very ripe berries to 45 minutes for less ripe berries. To test your jam for doneness, scrape the bottom of the saucepan with your spoon; if the jam parts for a few seconds, it is ready.
- I doubled the entire recipe, and that also meant that it took about an hour and a half to make the jam, and even then, it wasn’t the exact consistency as requested in the original recipe (it wasn’t as thick), but it turned out great!
- Also, I set the crumble into two 8-inch pans, topped them with the chopped/diced strawberries, and then set them in the refrigerator to chill for about five hours, along with the leftover crumble in a prep bowl covered with saran wrap. Once the jam was finished and cooled for about 30 minutes, I jarred it into three separate 8 oz. mason jars and refrigerated it for about five hours. Then, I took everything out, spread one jar onto one pan, and the other onto the other pan. I had one jar leftover for other use. I finished with the crumble and then refrigerated again until about two hours before I served.