6 Ingredient Jam Crumble Bars
Say hello to these 6 Ingredient Jam Crumble Bars that you are going to LOVE.
I’m also a jam bar fiend, and these are now at the top of my list. They have 6 ingredients and are a guilt-free treat for any time of the day! The base consists of ground up oats and almonds, jam of choice in the middle, and crumble on top. I’m all over these.
I could totally be sharing an indulgent Christmas cookie recipe with you (that will come!), but right now we’re doing simple, clean ingredients, but festive! I’m not sure why I don’t see jam bars more on Christmas spreads. They’re everything I love. Warm, nutty-flavored, crumbly, filled with gooey jam, and just the right amount of sweetness. This recipe is also super easy to make GF + paleo friendly! ?
If you make this recipe I would love to see it! Share your recipes on Instagram and hashtag #asimplepalate or comment below!
- 1 cup almonds
- 2 3/4 cup old fashion oats (use GF if needed)
- 1/3 cup honey
- 2 tbsp brown sugar
- 1 tbsp nut butter (I used peanut butter)
- 1/2 cup coconut oil melted
- 1 cup raspberry jam
- 1 pinch of salt
Preheat oven to 350F.
In food processor or blender, process almonds, old-fashion oats, and pinch of salt until course flour. In a large mixing bowl add oat & almond flour blend, coconut oil, honey, brown sugar, and nut butter. The mixture should be oily and crumble-like texture.
Line an 8x8 square baking pan with parchment paper. Set aside 1/2 cup of mixture for the crumble topping, and pour rest of oat mixture into pan. Press mixture down tightly with your fingers, as well as the edges. Make sure whole mixture is patted down evenly. Prick with fork to allow steam to come through the bottom of the pain (this prevents any unnecessary rising of the crust). Bake uncovered in oven for 10 minutes.
Let crust cool for several minutes. Dollop jam around the top and spread evenly. Use extra oat mixture that was set aside to sprinkle as crumble on top. Bake in oven for 15-20 minutes, until edges of the crust are golden brown. Let bars cool for 10 minutes before cutting. Pull parchment paper edges to successfully and carefully lift bars out. Cut and serve! Store in a sealed container in fridge for up to 1 week or freeze.