Go Back
Print Recipe

Peanut Butter Jelly Crumble Bars Recipe

Author: Pamela

Ingredients

  • unrefined coconut oil or unsalted butter for greasing pan
  • Base:
  • 1 ¼ cups oat flour whole wheat pastry or <g class="gr_ gr_66 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="66" data-gr-id="66">whole <g class="gr_ gr_72 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace" id="72" data-gr-id="72">spelt</g></g> 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 <g class="gr_ gr_67 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling ins-del multiReplace" id="67" data-gr-id="67">no-sugar added</g> strawberry or any fruit preserves or 1 scant cup
  • 2/3 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
  • 1/3 cup old-fashioned rolled oats
  • ¼ cup roasted and salted peanuts
  • ½ teaspoon flaky sea salt optional

Instructions

  • 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.
  • 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.
  • In a small saucepan, heat the jam and the strawberries until the strawberries <g class="gr_ gr_63 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace" id="63" data-gr-id="63">loose</g> their shape. Mash lightly to blend in with the jam. Set aside.
  • Remove crust from refrigerator and bake until just firm in the center, 12-15 minutes.
  • Spread reserved strawberry mixture over warm crust.
  • Make <g class="gr_ gr_64 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="64" data-gr-id="64">crumble:</g> 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.
  • 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.