Mix-in-the-Pan Berry Almond Bars

These mix-in-the-pan berry almond bars require only 1 pan (yay for minimal dishes!), and have plenty of almonds and raspberry jam.

These mix-in-the-pan berry almond bars sounded wonderful, since there’s one pan (and no bowls!) and the raspberry/almond combo never fails to lure me in. Plus, I thought they’d be great for a thank you present to a teacher for her letter of recommendation.

I used an 8×8″ pan, since that’s what I had. I baked the topping five minutes longer, because it was thicker than in the original recipe. It was super jiggly, so I left it in the turned-off oven for an additional five minutes.

I toasted the oats and almonds at 375F for 20 minutes, since I thought it would add great flavor.

I’m not quite sure how much jam I used, since it was about a quarter each of open jam jars I had in the fridge, but it was definitely less than 12 ounces worth. I used the rest of a random raspberry jam and the remainder of Cleopatra’s homemade blueberry jam. It was a bit hard to keep the jam away from the edges of the pan, especially since the jam I used was somewhat watery.

These mix-in-the-pan berry almond bars were pretty good. Imagine a super buttery, nutty, toasty oatmeal cookie. It’s crunchy from the oats and nuts, and has incredible flavor alone. With the tart, fruitiness of the jam, it’s over the top.

And don’t be afraid that the pan doesn’t get greased. There’s plenty of butter to go around.

Mix-in-the-Pan Berry Almond Bars
adapted from Yvonne Ruperti’s One Bowl Baking

1 1/2 cups all-purpose flour
1 cup rolled oats
1 cup slivered almonds, finely chopped
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 tsp kosher salt
1/2 tsp baking soda
1/2 tsp almond extract
12 T unsalted butter, melted
1 (12-oz) jar raspberry jam

  1. Combine the dry ingredients in a 9×9″ pan (8×8″ works as well).
  2. Mix the extract and butter; add to the dry ingredients. Toss until moistened. Reserve 1 cup crumbs. Firmly press remaining crumbs into bottom of pan.
  3. Bake at 375F until light golden brown, about 15 minutes.
  4. Spread jam over crust, keeping jam 1/4” away from the edge of the pan.
  5. Sprinkle reserved crumbs over jam. Bake until topping is golden, about 20 minutes.
  6. Slice the bars while slightly warm.

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