Pin this My neighbor brought over a tin of these one Saturday morning, still warm from her oven. I took one bite standing in the doorway and asked if I could keep the whole batch. She laughed and said they were just scraps from her pantry—flour, butter, and a jar of jam her daughter didn't finish. That simplicity stuck with me. Now I make them whenever I need something sweet without the fuss, and they disappear faster than anything fancy I've ever baked.
I made these for a book club meeting once, cutting them into small squares and dusting them with powdered sugar at the last second. One friend said they reminded her of the bars her grandmother used to mail her in college, wrapped in wax paper and tucked into shoeboxes. We spent the rest of the night swapping stories about baked goods that felt like hugs. The recipe card got passed around, smudged with butter and jam by the end of the evening.
Ingredients
- All-purpose flour: The backbone of the crumbly dough, it should be spooned into your measuring cup and leveled off to avoid dense bars.
- Baking powder: Just a touch gives the base a slight lift without turning it cakey.
- Salt: Balances the sweetness and makes the butter taste richer.
- Granulated sugar: Sweetens the dough without overpowering the jam.
- Unsalted butter: Cold and cubed is key—it creates those flaky, melt-in-your-mouth crumbs.
- Egg: Binds everything together so the dough holds its shape but stays tender.
- Vanilla extract: A whisper of warmth that deepens the flavor.
- Strawberry jam: Seedless works best for a smooth filling, but any favorite jam will make these your own.
Instructions
- Prep the pan:
- Preheat your oven to 350°F and line an 8-inch square pan with parchment, letting the edges hang over like little handles. This makes lifting the whole thing out later feel like magic.
- Mix the dry ingredients:
- Whisk flour, baking powder, salt, and sugar in a big bowl until evenly combined.
- Cut in the butter:
- Add cold butter cubes and work them into the flour with a pastry cutter or your fingers until it looks like wet sand. The butter should still have some visible bits—thats what makes it crumbly.
- Add egg and vanilla:
- Stir in the egg and vanilla just until the dough clumps together. Overmixing turns it tough, so stop as soon as it holds.
- Press the base:
- Take about two-thirds of the dough and press it evenly into the bottom of your pan. Use your knuckles or the bottom of a glass to smooth it out.
- Spread the jam:
- Dollop the jam over the base and spread it gently with a spoon, leaving a tiny border so it doesnt bubble over the edges.
- Crumble the topping:
- Pinch off bits of the remaining dough and scatter them over the jam in uneven clumps. It should look rustic and a little messy.
- Bake until golden:
- Slide the pan into the oven and bake for 30 to 35 minutes, until the top turns a soft golden brown and your kitchen smells like a bakery. Let it cool completely in the pan before you even think about cutting—warm jam is lava.
Pin this One summer I brought a pan of these to a potluck and forgot serving utensils. We ended up breaking them apart with our hands, sitting on picnic blankets and licking jam off our fingers. Someone said it felt like being a kid again, sneaking treats before dinner. I think thats when I realized the best recipes are the ones that make you forget to be polite.
Flavor Swaps Worth Trying
Raspberry jam turns these tart and bright, apricot makes them taste like sunshine, and blackberry adds a deep, jammy richness. I once used a jar of fig preserves I got as a gift and they became the fanciest thing Id ever pulled from my oven. If youre feeling bold, mix a little lemon zest into the dough for a citrusy twist.
Storage and Serving Ideas
These keep for days in an airtight container, and honestly they taste even better the next morning with coffee. I like to stack them in a tin lined with parchment and leave them on the counter for easy grabbing. If you want to serve them warm, a few seconds in the microwave or a quick reheat in the oven makes the jam gooey again.
Little Extras That Make a Difference
Sometimes I toss a handful of finely chopped almonds or walnuts into the crumble topping for crunch. A light dusting of powdered sugar before serving makes them look bakery-perfect without any effort. If youre turning these into dessert, serve them warm with a scoop of vanilla ice cream—the contrast of cold and jammy-sweet is unbeatable.
- Use parchment paper with long overhangs so you can lift the whole slab out in one piece.
- Let the pan cool on a wire rack to keep the bottom from getting soggy.
- Cut with a sharp knife wiped clean between slices for neat edges.
Pin this These squares dont need a special occasion or a reason. Theyre the kind of baking that fills your kitchen with warmth and your table with something people actually finish.
Recipe Questions
- → Can I substitute the strawberry jam with other flavors?
Yes, raspberry or apricot preserves work beautifully as alternatives, offering different fruity nuances.
- → How can I add extra texture to the crumble topping?
Incorporate finely chopped nuts, like walnuts or almonds, into the crumble mixture for added crunch.
- → What is the best way to ensure the bars don't stick to the pan?
Line the baking pan with parchment paper, allowing an overhang to easily lift the bars out once cooled.
- → Can these bars be served warm?
Yes, warming them slightly enhances the buttery aroma and softens the jam layer, making them even more enjoyable.
- → How should these squares be stored?
Keep them in an airtight container at room temperature for up to three days or refrigerate for longer freshness.