When in doubt, make crumble bars, Kat says. Yes, I made more crumble bars. They are a great summer dessert or snack, come together in a flash and this time, I had some red current jelly to add from when I went picking last week, plus passion fruit jam. Have you ever had passion fruit jam? It’s sooooo yummy.
Ingredients
for the crust and topping
1 cup plus 5 tablespoons unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
3 cups plus 3 tablespoons flour
1 1/2 cups passion fruit jam
1/2 cup red currant jam
handful fresh or frozen red currants (optional)
Directions
Preheat oven to 325F. Create a foil or parchment sling for your 9 x 13-inch baking dish or spray generously with baking spray.
In a medium bowl, mix together butter, sugar, salt, and egg yolks with a spoon until smooth. Add in the flour and mix until just combined. Remove 2 cups of the crust mixture and press into the lined pan. Set the unused portion of the crust aside covered with plastic wrap, but not in the refrigerator. Place the pan in the freezer for 15 minutes or so; the chilling of the crust prevents it from expanding and rising too much during baking.
Remove the crust from the freezer and place in the oven to bake for 20 minutes, or until the sides are lightly browned. Then remove from the oven, and increase oven temperature to 350F. Spread the passion fruit jam over the whole surface and then dollop on the red currant jam on top, and sprinkle the leftover crust mixture on top and if using, the handful of red currants. Bake for 35 minutes, or until the streusel is lightly browned.
Allow the pan to cool completely before taking the bars out of the pan. Remove the bars by lifting out with the sling and cut.
