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June Pan Jam Crumble Bars

Using your June Pan and common pantry ingredients, you can whip up a batch of these buttery bars for pretty much any occasion that calls for a sweet treat. This starter recipe can be personalized almost however you’d like--try adding spices (like cinnamon, cardamom or ginger), finely chopped nuts (such as almonds, walnuts or hazelnuts, chopped dried fruit to the dough, or replacing the jam with apple or other fruit butters. You can also try replacing the flour in the dough with whole wheat or your favorite gluten-free or alternative flours, but be aware that the crust and crumble may be less tender as a result.

Prep Time — 15 min
Cook Time — 45 min
Servings — 24
Start Cooking Jump to Personalization Step

Ingredients

3½ cups all-purpose flour

1 cup rolled oats

1 cup light brown sugar

½ cup sugar

1 teaspoon kosher salt

1½ cups unsalted butter

2 teaspoons vanilla extract

nonstick cooking spray

1¼ cups jam

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

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Mix the dry ingredients

In the stand mixer bowl or large bowl, mix the flour, oats, brown sugar, sugar and salt on low speed until evenly mixed, 1 minute.

3½ cups all-purpose flour

1 cup rolled oats

1 cup light brown sugar

½ cup sugar

1 teaspoon kosher salt

stand mixer

measuring cups

measuring spoons

Add the butter and vanilla

Add the butter and vanilla or almond extract to the dry ingredients. With the mixer on low, beat the mixture just until all dry ingredients are incorporated, 1-2 minutes. Use a spatula to gently scrape down the beater and sides of the bowl, then gently stir the butter-oat mixture by hand to ensure no dry streaks remain.

1½ cups unsalted butter

2 teaspoons vanilla extract

spatula

Line the June Pan

Lightly coat the June Pan with nonstick cooking spray. Press a piece of parchment that is larger than the June Pan into the June Pan so it’s flush against the bottom and sides with overhang to form a sling. The spray helps the paper stick to the June Pan. Try to press the parchment tightly into the corners for the cleanest crust.

nonstick cooking spray

parchment paper

June Pan

Measure and press the crust

Measure 3½ cups of the butter-oat mixture and sprinkle it over the bottom of the June Pan. Press the crumbs into an even layer. You can use a flat-bottomed measuring cup or ramekin to help you achieve an even crust but, for tenderest results, do not pack the mixture too tightly. Reserve the remaining mixture for the topping.

Bake the crust

Transfer the June Pan to the middle shelf of the June Oven. Bake the crust 17 minutes, until the edges are golden brown and the top appears dry. June will notify you when the crust is ready.

Keep the June Oven hot

Remove the June Pan from the June Oven and set it on a cooling rack. Keep the June Oven hot by pressing the button below.

cooling rack

Add the filling

Dollop the jam or preserves over the crust. With a spoon or offset spatula, carefully spread the filling over the crust in an even layer.

offset spatula

1¼ cups jam

Add the topping

Sprinkle the reserved butter-oat mixture evenly over the filling, lightly squeezing the mixture in your hands as you sprinkle to form larger crumbles for best texture and appearance.

Bake the bars

Return the June Pan to the middle shelf of the June Oven. Bake the bars 26 minutes, until the topping is golden brown and the jam is bubbling. June will notify you when the bars are ready.

Cool, slice and serve

Remove the bars from the June Oven and set on a cooling rack to cool 15 minutes. After 15 minutes, carefully lift the bars (using the parchment overhang) from the June Pan and slide them to a cooling rack to cool to room temperature, at least 2 hours. Cut the bars into 24 squares (3 cuts starting from the shorter edge of the June Pan and 5 cuts starting from the longer edge).

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