Jam Almond Crumb Bars

Jam Almond Crumb Bars-use your favorite jam to make these sweet crumbly almond bars! They are perfect for brown bag lunches, picnics, or every day dessert! 

Jam Almond Crumb Bars

Remember that time when I made homemade Blackberry Chia Seed Jam? Yeah, I am totally domestic. I can’t sew on a button, but I can make a killer batch of jam:) And you can too, because it is super easy! There is no canning involved, but let’s pretend it is hard to make so I can feel like Martha Stewart.

Anyways, I had a jar of my special homemade Blackberry Chia Seed Jam in the fridge and decided it would be fun to make a treat with it. Of course, I am always thinking about dessert:) I used my blackberry jam to make Jam Almond Crumb Bars and I am so glad I did because they are a real treat!

How to Make Jam Almond Crumb Bars

I will warn you up front, these bars are pretty addicting. I tried to make them a little healthier by using whole wheat flour, coconut oil, and my Blackberry Chia Seed Jam. The bars also have almonds which are a good source of healthy fats, so I am pretty sure you can eat these for breakfast and feel ok about it. I did:)

Jam Almond Crumb Bars in pan

The bars have three layers: a sweet crust, jam center, and an almond crumb topping.

Don’t worry, the bars aren’t complicated to make. The three layers come together in no time! You could probably them in your sleep!

Easy Jam Almond Crumb Bars

I loved using my Blackberry Chia Seed Jam, but feel free to use your favorite jam. Raspberry, strawberry, or apricot would be tasty too!

I know I am going to be making these bars again and again! I love the crumble almond topping paired with the sweet jam!

Jam Almond Crumb Bars are perfect for brown bag lunches, picnics, every day dessert…or even breakfast! The jam counts as a serving of fruit, right? ๐Ÿ™‚ Enjoy!

More Bar Desserts

Simple Jam Almond Crumb Bars

Jam Almond Crumb Bars

Use your favorite jam to make these easy Jam Almond Crumb Bars.
5 from 1 vote

Ingredients
  

  • 1 1/2 cups white whole wheat flour (or all-purpose flour)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup coconut oil, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup sliced almonds
  • 3/4 cup fruit jam (I used Blackberry Chia Seed Jam)

Instructions
 

  • Preheat oven to 350 degrees F. Grease an 8-inch square baking dish with cooking spray. Set aside.
  • In a medium bowl, whisk together flour, cinnamon, salt, and baking powder. Set aside.
  • In the bowl of a stand mixer, cream coconut oil and sugars on high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract. Mix well. With the mixer on low, slowly add in the flour mixture. Mix until combined, the dough will be crumbly. Stir in the sliced almonds.
  • Stir the jam to loosen it up. Gently press half of dough into bottom of prepared baking dish. Evenly spread jam over dough. Sprinkle remaining dough over the top, making sure you cover the entire bars. Press gently to form the top layer.
  • Bake for 25 to 30 minutes or until the top is golden brown. Cool completely and cut into squares.

Nutrition

Calories: 213kcal, Carbohydrates: 30g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 10mg, Sodium: 48mg, Potassium: 77mg, Fiber: 2g, Sugar: 18g, Vitamin A: 15IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. These are the perfect bars! Almonds and fruit are one of my fav combos, and these are so simple and beautiful! Pinned

  2. Those look amazing! In fact I posted something similar this morning <—— weird coincidence ๐Ÿ™‚

  3. Mmm. I’m hooked on raspberry jelly. So that’s what I definitely would be using. Pinning!

  4. these look super, super good. The almond topping sounds perfect! Can’t wait to try them out ๐Ÿ™‚

  5. Oh man, these look so tasty—this is exactly what I am craving right now. It’s kinda like a sweet version of AB&J! I bet they’d be awesome with peanuts, too!

  6. I love to grab bars like this for a quick breakfast! That homemade jam sounds like a great addition too.

  7. Going to give these a try for sure. I love anything with crumb in the title and I also have the jam in the fridge. Thanks

  8. These look so delicious. I am looking forward to making them. I do have one question. Can I substitute the coconut oil for vegetable oil? If I do will it ruin the recipe?

  9. Thanking for all you’re recipe inspiration is long overdue. Wanted to tell you that I had made the blackberry chia seed jam, which we really loved. I had been thinking about what else I could make with it, when you posted this recipe. Well, I whipped these up last night and we had them for a snack with our coffee after long hard day working (in the cold) new England weather today. They really were delicious and quite healthy. I did sub the granulated sugar with coconut sugar and plan on using just 1/2 cup of coconut sugar next time. I also, look forward to using other berries and fruits to make you’re chia seed jam. I’m thinking the next one will be raspberry, than make these bars with the raspberry chia seed jam and add some coconut to the other half of the topping. Yum! You don’t know how many of you’re recipes I have saved in my TNT-favorites, can’t thank you enough!!

  10. These look so yummy! I’ve got some peach jam in the pantry, but I’m most intrigued about making a savory version using my tomato jam . . .
    Thanks!

  11. OMG. These sound like a recipe I have been looking for. I am going to make these very soon. Thanks for sharing.

  12. I tried to make them and they came out very delish! The only thing I used Quinoa flour to make them even more healthy, and my dough had sticky texture rather then crumbly, that’s why it was a little hard to put the top layer , because the jam would stick to it, do you think it is because i used different type of flour? Or I should of just added a little more flour to make it crumbly?

  13. YUM!!! These look SO tasty! Do you happen to know any of the nutrition facts for this recipe? I’m think that with sugar-free jam and white and brown Splenda instead of the sugars, this recipe might be okay for diabetics.