Fast and easy spelt & oat crumb bars filled with your favorite jam!
My new favorite obsession – crumb bars. Obviously, I like all things dessert related. But I tend to reach for treats full of chocolate – or cookies – not usually things fruit filled. I am the girl who eats the pie crust – then passes the fruit filling to my husband’s plate 😉
But these bars – oh my – they are mostly crumb with a bit of fruit. Don’t get me wrong – there is plenty of fruit flavor for the fruit lover – but for me it is all about the crumb. You know the delicious topping you pick off the top of a coffee cake? Well these babies are all that!
I made them with spelt flour and oats. Spelt is one of my favorite things to bake with, and I realized I haven’t shared anything spelt since these double chocolate muffins. It works perfectly in these bars, and this is a great beginner recipe for baking with spelt. Spelt is sometimes difficult to substitute in your favorite recipes, since it is low gluten and has a tendency to not rise as nicely as wheat flour. No problem with that here!
These bars can be made with any jam you prefer. Can you tell which I used? It was grape, but I think the color of the baked bars looked more like strawberry or raspberry. I think they would taste great with any flavor.
- 2 Cups (7 Ounces) Spelt Flour
- 1 Cup (3.5 Ounces) Rolled Oats
- 1 Teaspoon Baking Powder
- ¾ Teaspoon Salt
- ¼ Cup (1.75 Ounces) White Sugar
- ¼ Cup (2 Ounces) Light Brown Sugar
- 12 Tablespoons (6 Ounces) Unsalted Butter, Softened
- ¾ Cup 100 % Fruit Jam, Any Flavor
- Preheat the oven to 350 degrees. Line a 9x9 baking pan with parchment paper.
- In the bowl of a stand mixer add the flour, oats, sugars, baking powder and salt. Stir until combined. Cut the butter into pieces and add to the flour. Mix on medium speed until the dough comes together, about 2 minutes. The flour should be completely absorbed and the dough should start to form clumps.
- Press half of the dough on the bottom of the prepared pan. Make sure to press it in evenly without any holes. Spread the jam evenly across the base layer. Top with the remaining topping.
- Bake for 30-35 minutes until golden brown. Place pan on a cooling rack and allow to cool completely before cutting.
- Store in an airtight container.