Crunch & Crumble Bars
It’s definitely Fall here in New England. The leaves are turning a beautiful range of autumnal colors, we’ve continued our family tradition of going apple picking at a local orchard and we’ve been baking appropriate treats like these Crunch & Crumble Bars.
A rich, buttery shortbread base, topped with your choice of jam and then sprinkled with a nutty, crunchy, crumble topping.
I used jam for my fruity layer but you could just as easily stew some apples or other seasonal fruit and use that instead. Apple Crumble Bars would be delicious, especially with all the freshly picked apples that are available at this time of year.
These got a big thumbs up when I brought them into the office but Little Miss Traybakes wasn’t as convinced this time, but that’s mostly to do with her dislike of any nuts that aren’t peanuts, so don’t rely on her opinion for this one!
Ingredients
Base
4oz/110g butter
2oz/55g sugar
1 egg yolk
5oz/150g plain flour (all-purpose flour)
5-6 tbsp jam
Topping
5oz/150g plain flour (all-purpose flour)
½ tsp baking powder
4oz/110g butter
2½oz/70g brown sugar
1½oz/40g chopped nuts (I used pecans)
Method
1. Preheat oven to 180C/350F and line a 8″/20cm square tin.
2. Beat the butter and sugar together until light and fluffy. Then gradually add the egg yolk with the flour to make a soft dough.
3. Press into the tin and bake for 15 minutes.
4. Remove from the oven and (very carefully!) spread with the jam while the base is still warm.
5. (You can do this stage while the shortbread base is baking). Rub the butter into the flour and baking powder. Then stir in the sugar and nuts and sprinkle the mixture over the jam.
6. Return to the oven and bake for a further 35 minutes or until golden.
7. Remove from the oven and leave to cool. Cut into slices and enjoy!
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12 Comments
Jennifer
Can you please tell me the name of the roll (looks like marshmallow and cherry) at the top of your site. Looks like it could be a great Christmas treat. Love the recipes on your site.
CJ
Thank you! That is a traybake called Fifteens. And it was the first recipe on the blog https://traybakesandmore.com/fifteens/#more-24
Mary Jo
DO YOU USE COLD OR ROOM TEMPERATURE BUTTER IN YOUR CRUMBLE BARS?
CJ
I use cold butter. It’s easier to rub into the crumble mixture.
Mary jo
Thank you fro the info. This recipe and the no bake polish cake is very, very good
I have made them both several times and passed the recipe on.
CJ
So glad to hear that. Thank you!
Fellow nordie
Your blog is amazing. I also grew up in Northern Ireland in the 1980s and remember those cookbooks well. I now make your flakemeal biscuit recipe pretty much on a weekly basis, and plan to branch out into soda farls, treacle scones, fruit soda in that order. But I’m really waiting for your wheaten bread recipe. There are loads on the internet, but I’m looking for the perfect one!
CJ
Thank you! I have been meaning to get my wheaten recipe on the blog – I’ll get it done soon!
Rosemary
Looks lovely. Do you think if there were extras I could freeze them successfully?
CJ
I think you could freeze these successfully. Thanks!
Jeanette
Hi do I leave the crunch and crumble bars to cool in the tin before cutting? This recipe looks amazing. Thank you
J
CJ
Yes, I’d leave them in tin to cool. Thanks!