If you’re craving a blueberry-filled dessert, look no further! Here’s a Piñon Pantry’s Blueberry Jam Crumble Bar recipe that’s simple to make and absolutely packed with flavor. It features a buttery, melt-in-your-mouth shortbread base, a luscious Piñon Pantry’s Blueberry Jam filling, and a crisp crumble topping. Perfect for breakfast, a snack, or dessert!
Blueberry Jam Crumble Bars
Ingredients:
For the shortbread base:
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1 1/2 cups all-purpose flour
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1/2 cup powdered sugar
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1/2 teaspoon salt
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1/2 cup unsalted butter, cold and cut into cubes
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1 teaspoon vanilla extract
For the blueberry jam filling:
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1 1/2 cups Piñon Pantry’s Blueberry Jam
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1 tablespoon fresh lemon juice
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1/2 teaspoon lemon zest (optional, for added freshness)
For the crumble topping:
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3/4 cup all-purpose flour
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1/2 cup old-fashioned rolled oats
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1/4 cup granulated sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/2 cup unsalted butter, melted
Instructions:
1. Preheat the oven:
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Preheat your oven to 350°F (175°C).
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Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving some overhang to easily lift the bars out once baked.
2. Make the shortbread base:
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In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
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Add vanilla extract and pulse again until the dough just comes together. (If it’s too dry, you can add 1-2 teaspoons of cold water, but it should be crumbly and not wet.)
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Press the dough firmly and evenly into the bottom of the prepared pan. Use the back of a spoon to smooth it out and pack it down.
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Bake the base for 15 minutes, until the edges just start to turn golden brown. Remove from the oven and set aside to cool slightly.
3. Make the blueberry jam filling:
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In a small saucepan, combine the Piñon Pantry’s Blueberry Jam, lemon juice, and lemon zest (if using). Warm over medium-low heat for about 2-3 minutes, stirring occasionally, until the jam is smooth and thinned out slightly.
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Remove from heat and set aside to cool for a minute or two.
4. Prepare the crumble topping:
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In a medium bowl, combine the flour, rolled oats, granulated sugar, cinnamon, and salt.
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Stir in the melted butter until the mixture starts to form small crumbs.
5. Assemble the bars:
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Pour the Piñon Pantry’s Blueberry Jam filling evenly over the partially baked shortbread base. Spread it out gently with a spatula.
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Sprinkle the crumble topping evenly over the Piñon Pantry’s Blueberry Jam filling, ensuring the top is covered with a nice, even layer of crumbs.
6. Bake the bars:
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Return the pan to the oven and bake for 25-30 minutes, or until the topping is golden brown and the jam is bubbling at the edges.
7. Cool and serve:
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Let the bars cool completely in the pan. This allows the jam to set and makes it easier to cut.
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Once cooled, lift the bars out using the parchment paper overhang and cut into squares or rectangles.
Optional finishing touch:
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For extra decadence, drizzle with a bit of cream cheese glaze or vanilla glaze. Simply mix powdered sugar, milk, and vanilla extract to create a smooth glaze and drizzle over the bars once they’ve cooled.
Tips for Perfection:
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Jam Quality: For the best results, use Piñon Pantry’s Blueberry Jam.
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Texture: If you want a crunchier topping, add a few chopped pecans or walnuts to the crumble mixture.
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Freezing: These bars freeze really well. Let them cool completely, then store in an airtight container for up to a month. You can enjoy them straight from the freezer or let them thaw for a few minutes.
Enjoy! These Piñon Pantry’s Blueberry Jam Crumble Bars are the perfect balance of sweet, tangy, and buttery.