Jam crumble bars
A brown sugar oat crumble pressed under and scattered over a layer of your favorite jam, made with coconut oil so they happen to be vegan.
- 125 min total
- 15 min hands-on
- Anyone can make this
- Serves 16
- About $0.49 a serving
- 360 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount. Whatever’s left keeps for tomorrow.
Ingredients
For 16 servings.
- 1 cup coconut oil
- 2 cups rolled oats
- 1½ cups jam, any flavor
From your pantry
- 2¼ cups all-purpose flour
- 1 cup brown sugar, packed
- ¾ tsp baking soda
- ¾ tsp salt
- 1 tsp ground cinnamon
Each serving has about 360 calories, 3 g protein, 55 g carbs and 14 g fat, and costs about $0.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
the oven to 350°F. a 9 by 13 inch pan and with , leaving the paper hanging over the long sides.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Grease. Greasing means rubbing a thin layer of butter or oil over the inside of a pan so food doesn’t stick. Get into the corners, where batter likes to cling.
How you’ll know: The pan looks evenly shiny all over, with no dry patches and nothing pooling in the bottom.
Line a pan. Lining a pan means covering the bottom, and often the sides, with parchment paper or foil before the food goes in. Leave the paper hanging over two sides, and you can lift bars or brownies out in one piece to cut them neatly.
How you’ll know: The paper lies flat against the bottom, with flaps sticking up on two sides like handles.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Microwave the coconut oil in a large microwave-safe bowl in 30-second bursts until .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
the flour, then stir it into the oil with the oats, brown sugar, baking soda, salt and cinnamon until it looks like damp, clumpy sand.
Spoon and level. Spoon and level is how to measure flour: spoon it lightly into the measuring cup, then sweep the extra off the top with the back of a knife. Scooping straight from the bag packs in too much flour and makes bakes dry and heavy.
How you’ll know: The flour sits flat and even with the rim, and you never pressed it down or tapped the cup.
Food safety: Don’t eat raw dough or batter, not even a lick of the spoon. Raw flour can carry E. coli and raw eggs can carry salmonella until they’re cooked. The one exception is dough with no eggs, made with flour heated to 165°F.
Press about two-thirds of the crumble firmly into the pan to make an even crust.
Spread the jam over the crust, leaving a ½-inch border, then scatter the rest of the crumble on top.
Dolly’s tip: Stir the jam in its jar first so it spreads easily without tearing the crust.Bake 35 to 40 minutes, until the top is and the jam bubbles at the edges.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 35 min
Cool completely , about 1 hour, then lift the slab out and cut into 16 bars.
Cool on a rack. Cooling on a rack means setting a hot pan or fresh cookies on a wire grid, so air moves underneath and the bottom doesn’t steam and turn soggy. No rack? The cool grates of your stovetop work the same way.
How you’ll know: The bottom of the pan feels barely warm when you touch it, and bars cut cleanly instead of crumbling.
Timer: 60 min
Dolly’s tip: Cut too soon and the jam runs. Once it’s cool, it sets and the bars hold together.
Plan this in Dollop, and get the grocery list
Dollop picks a dessert for treat night, puts what you need on the week’s grocery list, and walks you through each step.
