A few days ago my friend Mama JJ posted a recipe for cranberry crumble bars that made my eyes grow big. I decided right then and there to make a batch. But when I went to freezer, I realized I had used all our frozen cranberries over the holidays. So I improvised.
Armed with her recipe for a rich and buttery crust, I went to the pantry and grabbed a pint of apple pie jam.
These apple pie jam bars were so incredibly delicious, I know I’ll be making them again real soon. Perfect to enjoy with a cup of tea, or a scoop of vanilla ice cream if you’ve got it.
Apple Pie Jam Bars
Description
A few days ago my friend Mama JJ posted a recipe for cranberry crumble bars that made my eyes grow big. I decided right then and there to make a batch. But when I went to freezer, I realized I had used all our frozen cranberries over the holidays. So I improvised.
Armed with her recipe for a rich and buttery crust, I went to the pantry and grabbed a pint of apple pie jam.
These apple pie jam bars were so incredibly delicious, I know I’ll be making them again real soon. Perfect to enjoy with a cup of tea, or a scoop of vanilla ice cream if you’ve got it.
Ingredients
3 cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 sticks butter, sliced thin
1 egg, beaten
1 pint apple pie jam
Instructions
Preheat oven to 375 degrees.
Place all the ingredients except the apple pie jam in a food processor or mixer and combine until nice and crumbly. Divide the crust mixture in half. Put half of the crumb mixture into a parchment paper lined 9×13 pan and spread the mixture out evenly over the bottom of the pan. Using your fingers, make a firm crust.
Spread apple pie jam over the bottom crust and use the remaining crumbs to cover the jam. Bake for 30 – 35 minutes or until the jam is bubbling and the topping is lightly browned.
Cool, slice, and serve.
Annabel Lee says
I made apple crisp tonight from our storage apples. They are holding up really well . I copied off lots of pages of a 40-some year old church cookbook that had a Scandinavian heritage. Church cookbooks are so fun to read. Do you collect cookbooks? The apple crisp was good…had a really thick crunchy topping.
I like to put of making some of my jams and jellies until this time of year. Less busy, I don’t mind working over a hot stove in 0 degree weather. The juices are all in the freezer ready for jelly. The citrus is just starting to show up in abundance at the grocer so I can do the marmalades. I should do this apple jam and the carrot cake jam looks good also.
Becca says
Would it work with orange marmalade? Or raspberry jam? I have both in the pantry that need to be used up, and soon.
Mavis says
Ohhhh I think raspberry jam would be wonderful in this recipe.
Erika says
Trying these now with homemade peach jam. Anything with two sticks of butter in it should be good!
Sarah says
These are in my oven as we speak for the third time in 6 weeks. I tend to cook them a bit longer than the directions say, but they are a hit at home and also at our school bake sale!
Laura says
Just made these for Thanksgiving – they were an all-around huge hit. I’d made the jam a few weeks before, and it took me 3 of the half-pint jars, rather than 2. Came together really easy on the day-of and made my house smell like apple pie. Will def make again!
Mavis Butterfield says
Great! Glad to hear the apple pie jam bars were a hit. 🙂
Mary Victoria Legates says
I want to eat the picture!!! Parchment paper is not necessary with 2 sticks of butter in this recipe! My Gramma made many variations of this recipe when I was a kid, I think the date bars were my favorite. Thanks for the share/memory.