Almond Marmalade Crumble Bars

Almonds and Vanns Almond Extract add a hint of nuttiness to these citrusy marmalade crumble bars.

Almond Marmalade Crumble Bars

Jam crumble bars are a classic - they're easy to make, just requiring a single dough to get two delicious textures, and they're adjustable, as you can use your favorite flavor of jam as the filling. Here, we use tangy marmalade and level things up with the addition of chopped almonds and Vanns Almond Extract, which adds a new dimension to the bars. Citrus and almond is a classic pairing, but try it with your favorite fruit jam as well!

Spices used in this recipe


Salt, Kosher
Almond Extract
Vanilla Extract

Ingredients

  • 1 cup all-purpose flour
  • ¼ cup almond flour
  • ¾ cup old-fashioned rolled oats
  • ¼ tsp. baking soda
  • ¼ tsp. Vanns Kosher Salt
  • ¾ cup granulated sugar
  • 1 stick unsalted butter, at room temperature
  • 1 tsp. Vanns Almond Extract
  • ½ tsp. Vanns Vanilla Extract
  • ¼ cup raw almonds, chopped, or slivered almonds
  • 10 oz. marmalade of choice, about ¾ cup

Preparation

  1. Heat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
  2. Stir flour, almond flour, oats, baking soda, and salt together in a bowl until evenly combined and set aside. Using a stand mixer or hand mixer, cream together butter and sugar with whisk attachment until pale in color and fluffy. Add almond and vanilla extracts and whisk until combined.
  3. Add in dry ingredients, stirring until you have a sandy, crumbly dough. Set aside 1 cup of the mixture and press the remaining mixture into the lined baking pan, using the back of a measuring cup or other flat object to compress the dough into an even layer. Top the bottom layer with marmalade, spreading gently to even out. Combine the reserved dough with the chopped almonds and sprinkle evenly across the top of the marmalade.
  4. Bake until top crust is pale golden and set, 30-35 minutes. Allow bars to cool to room temperature in the pan before removing and slicing.

Makes 16-24 bars.

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