Easy Apricot Jam Bars With Walnuts Recipe

By
Kristin Donnelly
a photo of Kristin Donnelly, a contributing writer at Serious Eats
Kristin Donnelly
Kristin Donnelly is a cookbook author and writer with over 15 years of experience writing, developing, and testing recipes.
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Updated Apr. 15, 2020
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Photograph: Vicky Wasik

Why It Works

  • 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.

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.

Recipe Facts

5

(1)

Active: 15 mins
Total: 3 hrs
Makes: 1 pan

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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)
  • 1 cup all-purpose flour (5 ounces; 140g) (see note)
  • 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)
  • 1/2 cup (117g) walnuts, roughly chopped (see note)

Directions

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

  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.

Special equipment

9- by 13-inch baking pan, wire rack

Notes

Lots of substitutions will work here: You can use spelt flour in place of the whole wheat (or use only all-purpose flour); use a different fruit jam; or try another nut. You can also try adding various spices. Take this recipe and make it yours.

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