This recipe may look long and involved, as it has three separate components. However, each one by itself is quite simple, and the components can all be made in advance and kept in the refrigerator or freezer until you’re ready to bake the bars.
In the summer, I love these bars slathered with strawberry jam and in the winter with apple butter. If you don’t have the time or ingredients to make those, open up a jar of some other homemade or purchased jam or compote. Rye flour, with its mild, sweet flavor, makes this recipe quite versatile, and it adapts easily to whatever fruit spread you have on hand.
|~||Butter for the pan|
|1||cup all-purpose flour|
|½||cup rye flour|
|⅓||cup dark brown sugar|
|½||tsp. kosher salt|
|4||oz. (1 stick) unsalted butter, melted and cooled|
|1||tsp. pure vanilla extract|
|1||cup whole rolled oats|
|3||Tbsp. dark brown sugar|
|¼||cup plus 2 tablespoons rye flour|
|¼||cup all-purpose flour|
|1||tsp. kosher salt|
|3||oz. unsalted butter, melted and cooled|
|1½||cups jam, fruit butter, or compote|
Related article: Baking inspiration
This content is from the book Good to the Grain by Kim Boyce.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite