Peanut Butter Jelly Crumble Bars Recipe
Serves: Makes an 8 x 8 or 9 x 9-inch pan
 
Ingredients
  • unrefined coconut oil or unsalted butter for greasing pan
  • Base:
  • 1 ¼ cups oat flour, whole wheat pastry or whole spelt flour*
  • 2 ½ Tablespoons pure Grade A maple syrup or maple sugar or cane sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon aluminum-free baking powder
  • 4 Tablespoons cold unsalted butter, cut into small pieces
  • ¼ cup unsweetened, unsalted creamy peanut butter
  • ½ teaspoon vanilla extract
  • Jelly Filling:
  • 10 ounces no-sugar added strawberry (or any) fruit preserves or 1 scant cup
  • ⅔ cup fresh or frozen strawberries (or other fruit to match preserves)
  • Crumble Topping:
  • ½ cup coconut palm sugar or brown sugar
  • ¾ cup flour oat flour, whole wheat pastry, or a combo of GF oat flour and King Arthur Multipurpose GF Flour
  • 1 ¼ teaspoons aluminum-free baking powder
  • 6 Tablespoons cold unsalted butter, cut into pieces
  • ⅓ cup old-fashioned rolled oats
  • ¼ cup roasted and salted peanuts
  • ½ teaspoon flaky sea salt (optional)
Instructions
  1. Preheat oven to 375 degrees. Lightly grease an 8 x8-inch baking dish with unsalted butter or coconut oil and line it with unbleached parchment paper.
  2. Prepare the base crust: pulse everything in food processor until you get moist crumbs. Press firmly into prepared pan to form a smooth even layer. If it’s too sticky, you can use some plastic wrap to help even it out. Refrigerate for 15 minutes.
  3. In a small saucepan, heat the jam and the strawberries until the strawberries loose their shape. Mash lightly to blend in with the jam. Set aside.
  4. Remove crust from refrigerator and bake until just firm in the center, 12-15 minutes.
  5. Spread reserved strawberry mixture over warm crust.
  6. Make crumble: pulse coconut sugar, oat flour, baking powder, and butter in a food processor until moist crumbs form. Add the oats and the peanuts, and pulse 2-3 times more to chop them up a bit and so everything is combined. Crumble over the top of the bars and sprinkle with flaky sea salt.
  7. Bake until filling is bubbly and crumble is golden brown, 25-30 minutes. Cool completely on a cooling rack before cutting. Refrigerate leftovers.
Notes
*You can find GF oat flour, if needed. I'm sure a good GF flour blend would work well. Try Jovial GF pastry flour or <g class="gr_ gr_441 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del" id="441" data-gr-id="441">KIng</g> Arthur multipurpose GF flour blend.

Also, you can really use any jam/fruit you want and any nut butter/nut or seed butter/seed you want.
Recipe by Pamela Salzman at https://pamelasalzman.com/peanut-butter-jelly-crumble-bars-recipe/