Fruit crumble. Ahhhh. You know, that no-frills dessert consisting of hot, bubbling fruit topped with pieces of crisp, buttery goodness? If you love those as much as I do, you’ll love this recipe for very similar, portable, convenient crumble bars. These marmalade oat-crumble bars have that delicious topping as a bottom layer, too, making these doubly irresistible.
If you’ve been following my blog, you may remember that I made orange marmalade for the first time a couple of months ago. I ended up making another batch shortly after, so needless to say, we have a lot of marmalade in the house. What better way to use some of the perfectly bittersweet, golden spread than sandwich it between a wholesome oat mixture? The balance of mildly-sweet, crumbly, oat-y crust with tart fruit is completely satisfying and may make you want to eat the whole pan. Any jam would be great, making this another versatile dessert/snack.
Marmalade Oat-Crumble Bars
(Tweaked from Gourmet)
Makes an 9×9″ pan
1 1/4 cups flour
1/3 cup packed light brown sugar
1/2 tsp salt
5 oz (10 tablespoons) cold unsalted butter, cut into pieces
1 tablespoon milk
1 1/2 cups old fashioned oats
3/4 cup orange marmalade
Preheat oven to 375 degrees F.
Mix the flour, sugar, and salt in the bowl of a food processor, then add the butter and pulse until a dough starts to form. Blend in the milk. (If you don’t have a food processor you could do this with an electric mixer, a pastry cutter, or even a fork and man power.) Transfer the dough-bits to a bowl and knead in the oats until well combined.
Put 3/4 cup dough off to the side (this will be used as the crumble.) Press the rest of the dough evenly into a buttered 9×9″ metal baking pan (I lined the pan with parchment paper instead). Spread the marmalade evenly over the top. Crumble the reserved dough evenly over the top.
Bake in the center of the oven until golden, 20-25 minutes, and cool completely in the pan on a rack. Use a knife to loosen the sides, lift it out, and cut into bars on a cutting board.