Save to Pinterest I baked these on a rainy Sunday when I had half a jar of strawberry jam left over from pancakes and no idea what to make for my neighbor's book club. The smell of buttery dough turning golden pulled me right back to my grandmother's kitchen, though she never measured anything and always used apricot preserves. These squares came out better than I expected, crumbly and sweet, and I ended up keeping two for myself before wrapping the rest in wax paper.
The first time I served these, my friend Sarah ate three squares standing at the counter and asked if I'd used a secret family recipe. I laughed because the truth was I'd just thrown together what I had on hand. She still asks me to make them every time she visits, and now I keep a jar of seedless strawberry jam in the pantry just in case.
Ingredients
- All-purpose flour: The backbone of the dough, it creates that tender crumb that melts on your tongue without turning cakey.
- Baking powder: Just a touch lifts the crumble topping so it stays light and doesn't sink into the jam.
- Salt: Balances the sweetness and makes the butter taste richer, don't skip it even though it seems small.
- Granulated sugar: Sweetens the dough without overpowering the jam, and helps the edges caramelize into crispy golden bits.
- Unsalted butter, cold and cubed: Cold butter is everything here, it creates those flaky pockets that make the texture so satisfying.
- Egg: Binds the dough just enough to hold together without making it dense or heavy.
- Vanilla extract: Adds a warm background note that makes the whole kitchen smell like a bakery.
- Strawberry jam: The heart of the recipe, seedless works best so every bite is smooth and sweet.
Instructions
- Preheat and Prepare:
- Set your oven to 350°F and line your pan with parchment, letting the edges hang over like little handles. This makes lifting the whole slab out so much easier later, trust me.
- Mix the Dry Ingredients:
- Whisk the flour, baking powder, salt, and sugar together until no streaks remain. It only takes a minute and ensures every bite tastes even.
- Cut in the Butter:
- Drop in the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture looks like wet sand. The butter should still have tiny visible pieces, that's what makes it crumbly.
- Add Egg and Vanilla:
- Crack in the egg, pour in the vanilla, and stir just until the dough clumps together. Overworking it will make the texture tough instead of tender.
- Press the Base:
- Take about two-thirds of the dough and press it firmly into the bottom of your pan, smoothing it with your fingers. It should feel like patting down wet sand at the beach.
- Spread the Jam:
- Dollop the jam over the base and spread it gently with a spoon, leaving a narrow border so it doesn't bubble over the edges. The jam will spread a bit more as it bakes.
- Add the Crumble:
- Pinch off little clumps of the remaining dough and scatter them over the jam like rough cobblestones. Don't worry about covering every inch, the gaps let the jam peek through and caramelize.
- Bake Until Golden:
- Slide the pan into the oven and bake for 30 to 35 minutes, watching for the crumble to turn a light toasty gold. Your kitchen will smell like butter and berries long before the timer goes off.
- Cool Completely:
- Let the pan cool on the counter until it's room temperature, at least an hour. Cutting too early makes the jam ooze everywhere, patience pays off here.
Save to Pinterest One morning I wrapped a few of these in a napkin and brought them to my coworker who'd had a rough week. She teared up a little and said it reminded her of something her mom used to bake. I realized then that simple recipes like this carry more than just flavor, they hold little pieces of comfort we all recognize.
Choosing Your Jam
I've tried this with raspberry, apricot, and even a tart blackberry jam, and each one brings its own personality to the bars. Seedless jam gives you the smoothest texture, but if you like a little rustic bite, go ahead and use preserves with seeds. Just make sure the jam is thick enough to stay put and not soak into the dough, runny jam will turn the base soggy instead of tender.
Storage and Serving
These squares keep beautifully in an airtight container at room temperature for up to five days, and honestly they taste even better on day two when the flavors meld together. I like to stack them between layers of parchment paper so they don't stick. If you want to serve them warm, a quick ten seconds in the microwave brings back that fresh-from-the-oven softness, and a scoop of vanilla ice cream on top turns them into an instant dessert.
Making Them Your Own
Once you get the feel for the basic dough, you can play around with add-ins and toppings without worrying about messing it up. I've stirred lemon zest into the dough for a brighter flavor, swapped half the flour for almond meal for a nuttier crumb, and even sprinkled coarse sugar over the crumble before baking for extra crunch. Here are a few ideas that worked well for me.
- Fold in half a cup of finely chopped walnuts or almonds to the crumble topping for a deeper, toasted flavor.
- Swap the vanilla extract for almond extract if you're using apricot or cherry jam, it complements stone fruit beautifully.
- Dust the cooled squares with powdered sugar just before serving, it makes them look bakery-perfect without any extra effort.
Save to Pinterest Every time I pull these out of the oven, I'm reminded that the best recipes don't need to be complicated to feel special. They just need to taste like home.
Recipe Questions & Answers
- → What type of flour is best for the base?
All-purpose flour works best to create the crumbly, buttery texture needed for the shortbread base.
- → Can I use different fruit spreads?
Yes, raspberry or apricot jams are excellent alternatives for a varied flavor.
- → How do I achieve a crunchy crumble topping?
Use cold butter cubed, rub into the flour mixture just until coarse crumbs form, then crumble over the filling before baking.
- → Is it necessary to let the bars cool before cutting?
Letting them cool fully helps the bars set, making clean squares easier to cut without crumbling.
- → Can nuts be added to the topping?
Yes, adding finely chopped nuts to the crumble adds texture and a nutty flavor that complements the jam.