Oatmeal Streusel Jam Bars
The great thing about these crave-worthy bars is that you only have to make one dough: Part of it is pressed into the pan bottom for the crust and the rest serves as the crunchy streusel topping. Sandwiched in between is a thick layer of sweet-tart jam. Substitute any favorite flavor for the raspberry jam, if you like.
- 1 2/3 cups (9 oz./275 g) unbleached all-purpose flour
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) cold unsalted butter, cut into
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- Finely grated zest of 1 small orange
- 1 2/3 cups (5 oz./155 g) rolled oats
- 1 1/2 cups (15 oz./470 g) raspberry jam
Preheat an oven to 350°F (180°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking pan.
In a food processor, combine the flour, brown sugar, butter, vanilla, cinnamon, salt, baking soda and orange zest. Pulse until coarse crumbs form. Add the oats and pulse a few times to mix.
Firmly press about two-thirds of the oat mixture into the bottom of the prepared pan so it holds together. Using a spatula, spread the jam evenly over the top. Sprinkle the remaining oat mixture over the jam to form a crumbly topping. Bake until the top is golden and the jam is bubbling, 35 to 40 minutes.
Transfer the pan to a wire rack and let cool completely. Using a large knife, cut it into 20 squares. Makes 20 squares.
Fancy food term—streusel: “Streusel” is a German word that refers to a crumbly mixture of flour, butter and sugar. It’s often used as a crunchy, sweet topping for crumbles, cakes and coffee cakes. Nuts, rolled oats and ground spices are sometimes added to streusel for texture and flavor.
Adapted from Williams-Sonoma Bake Good Things (Weldon Owen, 2014).