almond-jam crumb bars
Crumb bars. I just can’t get enough of them. When berries and stone fruit are at their summer peak, I use fresh fruit in my bars. During the winter, I prefer to use jam. I recently discovered Sunchowder’s Emporia and I’ve fallen for their handcrafted jams. I love blackberries with Chambord, so I couldn’t wait to taste the blackberry Chambord jam. Filled with whole blackberries, the jam is the perfect level of sweetness with nice balance from the addition of lemon zest and juice. After one delicious spoonful, I was ready to bake.
These thick and buttery almond-spiked bars are incredible; you’ll be chasing after each crumb! Feel free to use any flavor jam you like.
Almond-Jam Crumb Bars
1 1/2 cups flour
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
6 Tbsp unsalted butter, at room temperature
1/4 cup brown sugar
1/4 cup sugar
1 large egg yolk
1/4 tsp almond extract
1/2 cup sliced almonds
1/2 cup blackberry Chambord jam
Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. Whisk together flour, cinnamon, salt, and baking powder in a medium bowl.
Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy. Beat in egg yolk and almond extract. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds; dough will be crumbly. Reserve 1 cup dough for topping; use a sheet of parchment to press remaining dough evenly into bottom of prepared baking dish.
Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Use a small spatula or the back of a spoon to gently spread jam over dough. Toss remaining dough with 2 teaspoons water to form large crumbs; sprinkle over jam filling. Bake until top is golden, about 23 minutes. Cool completely in baking dish on a rack, then cut into bars with a sharp knife.
Yield – 12 bars (serving size: 1 bar)
Calories – 208
Carbs – 30
Disclosure: Sunchowder’s Emporia generously provided me with two jars of jam for recipe development. I was not compensated in any way and all opinions expressed in this post are my own.