Strawberry jam crumble bars with a buttery shortbread base, seedless jam, and an almond-cinnamon crumble topping. Three layers, baked twice until golden.
Why make bars instead of cookies when you want something with strawberry jam? Because bars have layers. A buttery shortbread base of flour, sugar, salt, and cold cubed butter, pressed into a pan and baked for fifteen minutes. Spread with seedless strawberry jam. Topped with a crumble of brown sugar, cinnamon, flour, butter, and sliced almonds. Baked again at 350 degrees F (175 degrees C) for 25 to 30 minutes until golden.
The shortbread base is sturdy enough to pick up with your hands. The jam layer is sweet and sticky. The almond crumble on top is crunchy and fragrant with cinnamon. Three textures in every bite, and you taste all of them at once. A keeper for the recipe box.
Tips for Making Strawberry Jam Crumble Bars
Refrigerate the crust before baking
Press the shortbread dough into a 13×9 inch pan evenly. Refrigerate for fifteen minutes before the first bake. Cold dough bakes more evenly and does not puff.
Bake the crust alone for fifteen minutes. This sets it so it stays firm under the jam. Without pre-baking, the base gets soggy.
Make the crumble topping by hand
Whisk the brown sugar, cinnamon, and flour together. Cut in the butter until crumbly, then toss in the sliced almonds.
Scatter the crumble loosely over the jam. Do not press it down. A loose topping bakes crunchier than a packed one.
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Strawberry Jam Crumble Bars
Total Time: 65 minutes
Yield: Makes 24 bars 1x
Description
These Strawberry Jam Crumble Bars feature a sweet shortbread base topped with a layer of strawberry jam and a delicious cinnamon crumble, perfect for picnics and potlucks.
Ingredients
Units
Scale
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Press the shortbread dough into the bottom of a prepared 13×9 inch pan. Refrigerate for 15 minutes.
- Bake the crust for 15 minutes, then remove from the oven.
- Spread a layer of strawberry jam over the baked shortbread.
- For the crumble, whisk together brown sugar, cinnamon, and flour. Cut in the butter until crumbly.
- Add sliced almonds to the crumble mixture and toss to coat.
- Sprinkle the crumble over the strawberry layer.
- Bake for 25-30 minutes until the top is golden brown.
- Allow to cool completely before slicing into bars.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12
- Sodium: 50
- Fat: 10
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Frequently Asked Questions
Can I use jam with seeds?
You can, but seedless jam spreads more evenly and creates a smoother layer. Seeds add texture if you prefer it.
How do I cut clean bars?
Let them cool completely in the pan before cutting. At least one hour. Warm bars crumble when sliced. A sharp knife in one clean motion works best.
Can I use a different jam?
Apricot, raspberry, or blueberry jam all work on the same shortbread base. The almond crumble pairs well with any fruit.