These Whole Wheat Jammy Berry Crumble Bars are tart, buttery, and reminiscent of a soft-baked Nutri-Grain bar. They are bursting with blueberries and strawberries and are the perfect jumpstart to summer, whether the fruit is in season or not. Use fresh or frozen berries!
For the crust and topping:
For the jam:
Prepare the crust:
Prepare the jam:
To assemble the crumble bars:
DOUBLING IT? Use a 9×13″ baking pan and increase the crust baking time to 20 minutes, and the crumble baking time to about 65 minutes. You can also use two 8×8-inch pans to reduce the total baking time.
WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
BUTTER. I used room temperature butter that is 65°F (18°C). If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. Room temperature butter will be cool to the touch and leave a slight indentation.
DO AHEAD. The jam freezes wonderfully and can be used for so many purposes so it’s worth doubling. To freeze, cool the jam to room temperature and place it in a freezer zip-lock bag. Spread the jam evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the jam in a freezer-safe, air-tight container with a lid, such as a glass food storage container . Defrost in the refrigerator or reheat in a 2.5- 3.5 quart saucepan over medium-low heat. Keep frozen up to 3 months.
STORAGE. Store in an airtight container for four days in the refrigerator. You can also store these bars in the freezer in an airtight container or plastic freezer bag. Let the bars defrost at room temperature before eating, about 60 minutes.
Keywords: strawberry crumble bars, blueberry crumble bars, berry crumble bars