Jam Crumble
Easy, buttery jam crumble bars with almond-rich dough and your favorite jam. Melt-in-your-mouth texture, perfect as bars or slices.
Equipment
- Electric food processor or chopper
- 8-inch (20cm) square baking pan
Ingredients
For the dough:
- 170 g all-purpose flour (1¼ cups)
- 60 g powdered sugar
- 75 g almond flour (¾ cup)
- 30 g cornstarch
- 150 g cold butter, cubed
- Zest of ½ lemon
- 1 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp cold milk or water
For the filling:
- 300-350 g jam (any kind or mix; e.g. strawberry + apricot)
For the topping:
- Remaining ⅓ of the dough
- 30–40 g thinly sliced almonds
- Optional: 1–2 tbsp flour if needed to make the topping crumbly
Instructions
- Preheat the oven to 180°C (350°F). Line a square 8-inch pan with parchment paper.
- Make the dough: In a food processor or electric chopper, combine powdered sugar, flour, almond flour, cornstarch, butter, lemon zest, vanilla, and salt. Pulse until crumbly. Add just enough cold milk or water to bring the dough together—it should be soft, not sticky.
- Form the base: Press about ⅔ of the dough into the prepared pan to create an even base. Bake for 10–15 minutes, just until lightly golden.
- Spread the jam: While the base is still warm, gently spread the jam evenly over it.
- Make the crumble topping: Mix the remaining dough with sliced almonds. If it’s too soft to crumble, add a spoon or two of flour. Chill briefly if needed, then scatter over the jam.
- Bake again: Return the pan to the oven and bake for another 15–20 minutes, or until the top is golden and the jam is bubbling slightly at the edges.
- Cool completely before slicing into 9 large bars.
