Oatmeal Crumble Fruit Bars

Oatmeal Crumble Fruit Bars

Oatmeal Crumble Fruit Bars

These buttery crumble bars are packed with fruit and perfect for snacking.

Ingredients
  1. Essential Goodness Ancient Grain + Cranberry Super Slice Bread Mix
  2. 8 tablespoons unsalted butter, softened
  3. 1/4 cup granulated sugar or brown sugar
  4. 1 large egg
  5. 1 cup jam* (raspberry is delicious!) or 1 1/2 cups applesauce
* Due to their higher water content, low or no-sugar jams are not recommended as they can lead to a soggy bottom crust.
Instructions
  1. Preheat the oven to 350°F. Lightly grease an 8" square pan*, or line it with parchment.
  2. Stir together the oatmeal loaf mix, butter, sugar and egg until large uniform chunks form (dough will not come fully into a single mass).
  3. Crumble 2/3 of the dough (about 3 1/2 cups), into the bottom of the prepared pan and press firmly into a solid, even, compact layer. Bake for 15 minutes until it begins to firm slightly.
  4. When ready, remove the pan from the oven and spread jam or applesauce evenly over the hot crust. Crumble the rest of the cookie dough in small pieces over the top of the filling.
  5. Bake the bars for 23 to 27 minutes, until the top dough is golden brown and the filling is bubbling (note, some applesauce may not bubble).
  6. Remove the bars from the oven and cool on a wire rack before cutting. Store airtight in the refrigerator for best shelf life.
  7. Yield: one 8" pan
* Baker's Tip
  1. To use a 9" square pan: bake the crust for 15 minutes and the assembled bars for 21-25 minutes at 350°F.
  2. To use 9" x 13" pan: if you use a thicker jam (raspberry with seeds is a good choice), you can also stretch this recipe to fit a 9" x 13" pan! Increase the jam to 1 1/2 cups, bake the crust (which will be fairly thin) for 10 minutes and the assembled bars for 23-27 min. at 350°F until the top crumble is golden brown and filling is bubbling. We do not recommend applesauce or looser jams for this size of pan as it can make the thinner bottom crust soggy during the second bake.