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Rye Crumble Bars

January 21st, 2012  Print This Recipe     

whole wheat crumble bars

I am super in love with these. You can eat one for breakfast. You can have one for a snack. You can warm one up (or not) for dessert and top it with a scoop (or two) of vanilla ice cream. You can pick one up and eat it like a slice of pizza (over a plate, please, to catch the crumbs, unless you have a dog, and even then) or you can plate a slice and eat it with a fork. And you can feel just fine about eating so many because they’re made with whole-grain rye flour, oats, and fruitalicious jam! Any jam you want!

shortbread doughshortbread dough pressed into pan

crumb toppingspreading apple butter over shortbread crust

crumb topping over apple butter layerwhole wheat crumble bars

They’re also quite buttery, with a goodly amount of salt in the crumb, which I love.

whole wheat crumble bar

whole wheat crumble bar

Now this recipe calls for rye flour, which I for some strange reason happened to have in my cabinet (impulse purchase?), but if you, understandably, do not, I don’t see why you couldn’t sub whole wheat or spelt or oat, or even all-purpose, although by then you’d maybe be missing the point, which is that whole-grain flours in baked goods totally rock (thanks, Kim).

crumble bar crumbs

Whole Wheat Crumble Bars, adapted slightly from Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce


For the crust

  • 1/2 cup rye flour or another whole-grain flour like whole wheat or spelt
  • 1 cup all-purpose flour
  • 1/3 cup dark brown sugar
  • 1/2 tsp kosher salt
  • 4 oz (1 stick) unsalted butter, melted and cooled slightly
  • 1 tsp vanilla extract

For the crumble topping

  • 1 cup oats
  • 3 Tbsp dark brown sugar
  • 1/4 cup plus 2 Tbsp rye flour or other whole-grain flour
  • 1/4 cup all-purpose flour
  • 3 Tbsp sugar
  • 1 tsp kosher salt
  • 3 oz (6 Tbsp) unsalted butter, melted and cooled

For the filling

  • 1 1/2 cups jam, fruit butter, or compote (I used apple butter)


  1. Position a rack in the middle of the oven and preheat to 275 degrees. Butter the sides and bottom of a 9-inch springform pan.
  2. To make the crust, whisk together the flours, brown sugar, and salt in a large bowl. Add the melted butter and vanilla and stir until thoroughly combined. Using your hands, press the dough evenly into the bottom of the buttered pan. Put the pan in the freezer for 30 minutes while you make the topping.
  3. Add all of the crumble ingredients except the melted butter to the bowl of a food processor and process until the oats are partially ground, about 5 seconds. Pour the mixture into a bowl. Add the melted butter and stir with your hands, squeezing the dough as you mix to create small crumbly bits. Set aside.
  4. Bake the frozen crust until golden and firm when touched, 50 to 55 minutes. Remove from the oven and increase the temperature to 350 degrees.
  5. Spread the jam, fruit butter, or compote of your choice over the crust and top with the crumble, evenly sprinkling it over the surface. Bake for 50 to 55 minutes, until golden brown, rotating the pan halfway through for even baking.
  6. When the pan is cool enough to handle but still warm, run a sharp knife around the edge of the crumble bars to loosen any fruit that may have stuck to the pan while baking and remove the ring. Once cool, cut into wedges.

These bars keep well at room temperature for up to 5 days.

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