Easy Apricot Jam Bars With Walnuts

Easy Apricot Jam Bars With Walnuts
  • Yield:Makes one 9- by 13-inch pan (can be cut into many bars of different sizes)
  • Active time:15 minutes
  • Total time:3 hours

[Photograph: Vicky Wasik]

This is one of the world's most forgiving desserts, and it's always a crowd-pleaser. The streusel acts as a crumbly press-in crust as well as a topping.

Why It Works

Delicious jam bars that require only pantry staples. Read the Whole Story
  • An easy streusel topping comes together in minutes and doubles as the bottom crust.
  • An infinitely variable recipe: Use the flours, jams, and nuts of your choice.

Ingredients

  • 1 cup unsalted butter (2 sticks; 225g), melted, plus more for greasing pan
  • 1 1/4 cups whole wheat flour (6 ounces; 175g) (see note above)
  • 1 cup all-purpose flour (5 ounces; 140g) (see note above)
  • 1 3/4 cups old-fashioned rolled oats (5.5 ounces; 160g)
  • 1/2 cup granulated sugar (4 ounces; 110g)
  • 1/2 cup light brown sugar (3 ounces; 85g)
  • 1 1/2 teaspoons (6g) kosher salt
  • 3/4 teaspoon (4g) baking soda
  • 1 1/2 cups (350ml) apricot jam (see note above)
  • 1/2 cup (117g) walnuts, roughly chopped (see note above)

Directions

  1. 1.

    Preheat oven to 350°F. Butter a 9- by 13-inch baking pan and line it with parchment paper so that the paper overhangs the long sides of the pan by about 1 inch.

  2. 2.

    In a large mixing bowl, stir together whole wheat flour, all-purpose flour, oats, granulated sugar, brown sugar, salt, and baking soda. Pour 1 cup melted butter over streusel mixture and stir until ingredients are evenly moistened.

  3. 3.

    Firmly press all but 3/4 cup of streusel in an even layer into prepared baking pan. Spread jam on top, leaving a 1/4-inch border all around. Press remaining streusel into clumps, add walnuts, and toss. Sprinkle walnut streusel all over jam.

  4. 4.

    Bake until top is golden brown, about 40 minutes. Transfer to a wire rack and let cool completely, about 2 hours.

  5. 5.

    Using overhanging parchment paper, lift dessert from baking pan and transfer to a work surface. Cut into bars. Bars can be stored at room temperature for up to 3 days.