Save to Pinterest My neighbor brought these to a block party last summer, and I ate three before asking for the recipe. She laughed and said her grandmother used to make them every Sunday, but the secret was using cold butter and not overthinking it. I tried them that weekend and burned the first batch because I opened the oven too early. The second time, I left them alone, and they came out golden and perfect.
I started making these every time someone visited because they look impressive but require almost no skill. My sister once ate four in a row while telling me about her week, and when I offered her the recipe, she said she'd rather just come over. That felt like the highest compliment a baker could get.
Ingredients
- All-purpose flour: This creates the tender, crumbly base, and I learned that measuring it correctly makes all the difference, so spoon it into the cup instead of scooping.
- Baking powder: Just a little bit gives the dough enough lift without making it cakey.
- Salt: It balances the sweetness and keeps the flavor from being one-dimensional.
- Granulated sugar: I've tried using less, but the original amount is perfect for that classic shortbread sweetness.
- Unsalted butter, cold and cubed: Cold butter is the secret to a flaky, crumbly texture, so I cut it into cubes and sometimes even freeze it for ten minutes before mixing.
- Egg: It binds everything together without making the dough dense.
- Vanilla extract: A teaspoon brings warmth and depth, and I always use pure extract because the flavor really shows.
- Strawberry jam: Seedless jam spreads more evenly, and I've had the best results with thick, homemade-style brands.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 350°F and line an 8-inch square pan with parchment paper, letting the edges hang over so you can lift the bars out easily later. This step saves you from scraping them out with a knife.
- Mix the Dry Ingredients:
- Whisk together the flour, baking powder, salt, and sugar in a large bowl until everything is evenly combined. I like to use a big bowl so I have room to work the butter in without making a mess.
- Cut in the Butter:
- Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse sand. The butter should still have visible pea-sized pieces, which create that crumbly texture.
- Add Egg and Vanilla:
- Stir in the egg and vanilla extract, mixing just until the dough comes together in clumps. Overmixing will make it tough, so stop as soon as it holds together when you squeeze it.
- Press the Base:
- Take about two-thirds of the dough and press it firmly into the bottom of your prepared pan, spreading it edge to edge. I use the bottom of a measuring cup to smooth it out evenly.
- Spread the Jam:
- Spoon the strawberry jam over the base and spread it gently with a spatula, leaving a tiny border around the edges to prevent overflow. The jam will bubble slightly in the oven, and that's exactly what you want.
- Add the Crumble Topping:
- Break the remaining dough into small, uneven clumps and scatter them over the jam layer. Don't press them down, just let them sit there like little clouds.
- Bake Until Golden:
- Bake for 30 to 35 minutes, until the top is lightly golden and the edges are starting to pull away from the pan. The smell will fill your kitchen, and it's hard not to cut into them early.
- Cool Completely:
- Let the bars cool completely in the pan before lifting them out using the parchment overhang. Cut them into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
Save to Pinterest These squares showed up at every family gathering after I made them the first time. My cousin started calling them Sunday Bars because I'd bring them over on weekends, and eventually her kids started requesting them by name. It's funny how something so simple can become a tradition without you even trying.
How to Store and Serve
I keep them in an airtight container at room temperature for up to five days, and they actually taste better on day two when the flavors settle. You can also freeze them for up to three months, just layer them between parchment paper so they don't stick. I like serving them at room temperature, but my husband prefers them slightly warm with a cup of coffee in the morning.
Flavor Variations to Try
Raspberry jam makes them a little tart, and apricot gives them a more sophisticated flavor that pairs well with tea. I once stirred a handful of chopped almonds into the crumble topping, and it added a nice crunch that everyone loved. You can also mix a little lemon zest into the dough for a brighter, fresher taste.
Common Mistakes and How to Avoid Them
The biggest mistake is using warm butter, which turns the dough sticky and impossible to crumble. Another is spreading the jam too close to the edges, which causes it to leak and burn on the sides of the pan. I also learned not to overbake them, because the tops can go from golden to brown in just a few minutes.
- Always use cold butter straight from the fridge or even the freezer.
- Leave a small border when spreading the jam to prevent spills.
- Check the bars at 30 minutes and watch them closely after that.
Save to Pinterest These bars are proof that you don't need fancy ingredients or complicated techniques to make something people remember. They're simple, honest, and exactly what a homemade treat should be.
Recipe Questions & Answers
- → Can I substitute the strawberry jam with another fruit preserve?
Yes, raspberry or apricot preserves can be used to change the flavor while maintaining the texture and sweetness balance.
- → What type of butter works best for the base and crumble?
Cold, unsalted butter cubed and rubbed into the flour creates a crumbly texture and balanced richness.
- → How do I prevent the crumble topping from becoming soggy?
Using cold butter and mixing just until coarse crumbs form helps maintain a crisp texture after baking.
- → Is it possible to add nuts to the topping for extra crunch?
Yes, finely chopped nuts can be folded into the crumble topping before baking to add texture and flavor.
- → Should these squares be served warm or cooled?
They can be enjoyed either slightly warm or fully cooled, depending on preference, with warmed bars enhancing the jam's flavor.