June Pan Jam Crumble Bars
Ingredients
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3½ cups all-purpose flour
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1 cup rolled oats
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1 cup light brown sugar
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½ cup sugar
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1 teaspoon kosher salt
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1½ cups unsalted butter
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2 teaspoons vanilla extract
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Mix the dry ingredients
In the stand mixer bowl or large bowl, mix the flour, oats, brown sugar, sugar and salt on low speed until evenly mixed, 1 minute.
3½ cups all-purpose flour
1 cup rolled oats
1 cup light brown sugar
½ cup sugar
1 teaspoon kosher salt
stand mixer
measuring cups
measuring spoons
Add the butter and vanilla
Add the butter and vanilla or almond extract to the dry ingredients. With the mixer on low, beat the mixture just until all dry ingredients are incorporated, 1-2 minutes. Use a spatula to gently scrape down the beater and sides of the bowl, then gently stir the butter-oat mixture by hand to ensure no dry streaks remain.
1½ cups unsalted butter
2 teaspoons vanilla extract
spatula
Line the June Pan
Lightly coat the June Pan with nonstick cooking spray. Press a piece of parchment that is larger than the June Pan into the June Pan so it’s flush against the bottom and sides with overhang to form a sling. The spray helps the paper stick to the June Pan. Try to press the parchment tightly into the corners for the cleanest crust.
nonstick cooking spray
parchment paper
June Pan
Measure and press the crust
Measure 3½ cups of the butter-oat mixture and sprinkle it over the bottom of the June Pan. Press the crumbs into an even layer. You can use a flat-bottomed measuring cup or ramekin to help you achieve an even crust but, for tenderest results, do not pack the mixture too tightly. Reserve the remaining mixture for the topping.
Bake the crust
Transfer the June Pan to the middle shelf of the June Oven. Bake the crust 17 minutes, until the edges are golden brown and the top appears dry. June will notify you when the crust is ready.
Keep the June Oven hot
Remove the June Pan from the June Oven and set it on a cooling rack. Keep the June Oven hot by pressing the button below.
cooling rack
Add the filling
Dollop the jam or preserves over the crust. With a spoon or offset spatula, carefully spread the filling over the crust in an even layer.
offset spatula
1¼ cups jam
Add the topping
Sprinkle the reserved butter-oat mixture evenly over the filling, lightly squeezing the mixture in your hands as you sprinkle to form larger crumbles for best texture and appearance.
Bake the bars
Return the June Pan to the middle shelf of the June Oven. Bake the bars 26 minutes, until the topping is golden brown and the jam is bubbling. June will notify you when the bars are ready.
Cool, slice and serve
Remove the bars from the June Oven and set on a cooling rack to cool 15 minutes. After 15 minutes, carefully lift the bars (using the parchment overhang) from the June Pan and slide them to a cooling rack to cool to room temperature, at least 2 hours. Cut the bars into 24 squares (3 cuts starting from the shorter edge of the June Pan and 5 cuts starting from the longer edge).
chopping board
knife