Complete with an irresistible crumb topping.
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 | David Tamarkin Editorial Director | | |
| Jam bars are a back-pocket recipe for a lot of bakers, the thing they reach for whenever they need something fast, easy, summery, and crowd-pleasing. So it was a shock when my colleagues and I realized that, somehow, we didn't have a proper jam bar on the King Arthur site. Obviously we sprung into action to fix that, tasking Recipe Developer Molly Marzalek-Kelly with creating the jam bar of her dreams. What she came up with — these Rye Blueberry Bars — is likely the jam bar of your dreams, too. | |
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| As in all good jam bars, the dough is used for both the bottom crust and crumble topping. But what makes this version different is the addition of rye flour, which lends a nutty depth of flavor that absolutely shines against the blueberries. (To add yet another layer of flavor, there's a bit of cardamom in the dough as well.) And then of course there's the jam, which in this case is a quick stovetop jam. Fresh blueberries are the best option here, which is why we're telling you about this recipe now, during peak blueberry season. But frozen blueberries will work in a pinch. So make this now, but don't worry: you can make it again when winter rolls around and you need to dream of summer. | David | |
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| | yield 16 medium (2") square bars | | | | |
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