Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Jam Crumb Bars Recipe

"These bars are my jam (pun intended!)," writes Philia Kelnhofer in her new book "Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People." She adds, "They are my favorite dessert when I need to feed a crowd. Around the holidays or during the summers I find myself making these bars frequently; they’ve become a family favorite. What I love about this recipe is that there’s no need to scale up a dessert recipe and wonder whether it will make enough for a crowd."

Jam Crumb Bars Recipe

  • Makes


    32 Servings
  • Meal
  • Prep

    15 minutes
  • Cook

    25 minutes
  • Total

    40 minutes


  • 1 1/2 cups (3 sticks; 12 ounces) unsalted butter, divided
  • 2 cups all-purpose flour, divided
  • 1 cup sugar, divided
  • 1 cup rolled oats, divided
  • 2 cups jam (flavor of choice; I usually like to use raspberry or a berry fruit spread)


  • 1. Preheat the oven to 375°F. Use a little of the butter to grease a 10 x 15 x 1-inch jelly-roll pan.

  • 2. Cut 1 cup (2 sticks; 8 ounces) of the butter into pieces and place in a food processor. Add 1 2/3 cups of the flour, 2/3 cup of the sugar, and 1/3 cup of the oats and process on high speed until combined into a mealy mixture, about 15 seconds.

  • 3. Pour the mixture onto the prepared jelly-roll pan and press down the crumbs to form an even crust.

  • 4. Spread the jam evenly over the crust.

  • 5. In the food processor, combine the remaining scant 1/2 cup of butter, 1/3 cup of flour, 1/3 cup of sugar, and 2/3 cup of oats and process on high speed until combined, 10 seconds, then spoon the mixture over the jam layer.

  • 6. Bake for 25 minutes, or until the edges are golden brown. Remove from the oven and allow to cool in the pan before cutting into squares. I run a knife around the edges and then cut 32 squares (see note), but you could definitely cut them into even smaller squares to feed an even bigger crowd.

CHEF'S NOTE: I use a pizza cutter to cut the bars; it works like a charm.

Available at Amazon. Excerpted from "Fast and Easy Five-Ingredient Recipes" by Philia Kelnhofer (Countryman Press 2016).

Love this? Follow us on Pinterest.

More from food