Fruity Crumble Bars

  • Level: Easy
  • Total: 2 hr 10 min (includes cooling time)
  • Active: 30 min
  • Yield: 36 bars
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Ingredients

3 cups whole-wheat flour

1 1/2 cups all-purpose flour 

3/4 cup granulated sugar 

3/4 cup packed light brown sugar 

2 teaspoons baking powder 

1 teaspoon baking soda 

1 teaspoon fine salt 

3/4 teaspoon ground cinnamon 

1 cup rolled oats 

1 pound (4 sticks) unsalted butter, at room temperature 

1 teaspoon vanilla 

2 large eggs, beaten 

2 tablespoons pure cane syrup (see Cook's Note)

1 cup sliced almonds 

One 15.25-ounce jar spreadable cherry jelly, such as Polaner (see Cook's Note)

1 cup dried apricots, diced 

5 ripe peaches, diced (about 4 cups) 

1 tablespoon cornstarch 

Directions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
  2. In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
  3. In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
  4. Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
  5. Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
  6. In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
  7. Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.

Cook’s Note

Pure cane syrup is one of Georgia's greatest gifts to the South! Honey or maple syrup can be used as a substitute. Make sure to use preserves that are smooth and not too chunky.

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