Rye berry crumble bars
5.0 from 1 reviews
Author: Jen
Prep time: 45 mins
Cook time: 1 hour 40 mins
Total time: 2 hours 25 mins
Serves: null
From Orangette: http://orangette.blogspot.com/2012/03/best-part-of-job.html Who credits her recipe adaptation from Good to the Grain, by Kim Boyce
  • Shortbread crust:
  • 65 grams (½ cup) dark rye flour
  • 120 grams (1 cup) all-purpose flour
  • 50 grams (1/3 cup) dark brown sugar
  • ½ tsp. kosher salt
  • 113 grams (1 stick) unsalted butter, melted and cooled slightly
  • 1 tsp. vanilla extract
  • Crumble:
  • 100 grams (1 cup) rolled oats
  • 32 grams (3 Tbsp.) dark brown sugar
  • 52 grams (¼ cup plus 2 Tbsp.) dark rye flour
  • 30 grams (¼ cup) all-purpose flour
  • 38 grams (3 Tbsp.) sugar
  • 1 tsp. kosher salt
  • 85 grams (6 Tbsp.) unsalted butter, melted and cooled slightly
  • Middle:
  • 350 ml (1 ½ cups) jam, preserves, or fruit butter
  1. Preheat oven to 275°F. Coat a 9-inch springform pan with butter or cooking spray.
  2. SHORTBREAD CRUST: Combine the flours, sugar, and salt in a large bowl, and whisk. Add the melted butter and vanilla extract, and stir until thoroughly combined. Using your hands, press the dough evenly into the bottom of the prepared pan. Put the pan in the freezer for 30 minutes, while you make the crumble topping.
  3. CRUMBLE: Put all the crumble ingredients except the melted butter into the bowl and mixl. Add the melted butter and stir with your hands, squeezing the mixture as you stir to create small crumbly bits. Set aside.
  4. BACK TO SHORTBREAD: Bake the shortbread until pale brown and firm when touched, about 50 to 55 minutes. Remove from the oven, and raise the oven temperature to 350°F.
  5. ASSEMBLE: Spread the jam over the shortbread crust, and then top with the crumble, evenly sprinkling it over the surface.
  6. Bake for 50 to 55 minutes, or until golden brown on top.
  7. When the pan is cool enough to handle but still warm, run a sharp knife around the edge of the pan to loosen any jam that may have stuck. Remove the ring. Completely cool the bars on the pan base before cutting into wedges.
Recipe by Wine and a Spoon at http://wineandaspoon.com/rye-blueberry-bars/