YUM and they couldn't be easier! i made these as written using the 11x17" pan. i was worried they'd be too thin but they were great! if you like a thicker bar they'd definitely work in a 9x13 too. i used probably 3/4 of the crumb mixture on the base to get good coverage and there was still plenty for the topping. also only used 1C of jam as i was using homemade that hadn't set as firm as i'd liked, i was worried it'd make the bars gooey but it turned out fine and next time i'll use the full 2C. i baked them for 5min longer as my oven is notorious for under cooking things but next time i may not cook them quite as much as they were almost crunchy, but i have no doubt that was my hated oven's fault. thank for a great, quick recipe that i'll definitely make often!
These really were easy and yummy. I used butter instead of margarine and pineapple-apricot jam. I also used buttered parchment paper under the bars and they came out easily. I used about 1 1/2 cups jam but would just use the entire bottle next time. I was worried that they would be too sweet but they weren't. I will definitely make these again.
I made this with a little ground flaxseed thrown in, and Mixed Spice (http://www.recipezaar.com/Mixed-Spice-a-Sweet-Spice-Mixture-94921). I first tried it in a mini-muffin tin with different jams, but I wouldn't do that again. The different consistencies of the jams caused some to cook faster than others, and I couldn't get them out without losing the shape. I then did some in a pan. The flavors are delicious, and if it's too crumbly you can eat it as a cobbler with whipped cream or ice cream. YUM!
I made these for my parents 50th Wedding Anniversary party. I thought they were a little dry and thought that I may not serve them at the party, but I cut a piece and tried it. I'm glad that I did, they were delicious and not as crumbly as I thought they would be. I used my homemade jam, Blueberry Rhubarb (Bluebarb) Jam. These bars disappeared fast! I will definetly be making these again. Thanks for an easy recipe.
These are excellent! I felt that there was enough of the crumb stuff to make a 9x13 pan and so I made a large panful. IMHO it was perfect. I took a 20 oz can of crushed pineapple, added 2 tbsp butter, 2/3 cup brown sugar and a box of Certo and cooked it till it bubbled and made my own jam. There was just enough to cover the 9x13 pan and after it was baked and cooled it was delicious. This is so versatile and just the right amount of sweetness. Thanks, Carole in Orlando
A little on the dry powdery side for our tastes. I used plum jam, but would definitely usedmore next time, I used about 1.5 cups. Easy to do with things you have in the house.
Very easy to make - I used a seedless raspberry jam. They were a big hit with my book club group. Thanks!
Both very yummy and very simple to make! I used a jar of pineapple/apricot preserves (which no one wanted to eat by itself) and every bite disappeared.
this is such an easy recipe, and it tastes great. I love it with apricot jam.
This was delicious and easy-my 5 year old did most of the work. We used a mixture of raspberry, strawberry, blackberry jam and chokecherry jelly (to use up some jars in the frig and to get 2 cups). Also used old fashioned oats and butter in the filling. Great dessert; this is a keeper. Thanks!