Peanut Butter & Jelly Crumble Bars

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Servings: 4 servings

Peanut butter Creamy works best for clean layers. Chunky adds crunch if you're feeling rebellious.
Jelly or jam Grape is classic, strawberry is crowd-pleasing, raspberry is fancy-adjacent. Use a thick jam for less ooze.
Butter Unsalted, melted. It binds the crust and crumble.
Brown sugar Adds caramel vibes. Light or dark—your call.
Flour and oats Flour for structure, oats for texture. Old-fashioned oats beat quick oats for chew.
Vanilla, salt, baking powder Flavor, balance, lift. The usual suspects.

Stir flour, oats, brown sugar, baking powder, and salt in a bowl.
Mix until clumpy and sandy. It'll look like damp granola—perfect.
Press about two-thirds into your pan to form an even base. Save the rest for the crumble.
Warm it slightly if thick. Dollop and spread gently so you don't pull up the base.
Pinch the reserved mixture into small clusters and scatter. Leave some jam peeking through for drama.
350°F (175°C) for 25–32 minutes, until edges turn golden and the top feels set.
Seriously, let them cool. They slice clean when cool and hold together better. I know, patience—rude.