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sourdough discard strawberry crumb bars

Sourdough Discard Strawberry Crumb Bars

These sourdough discard strawberry crumb bars are the best summer treat! Quick and easy to make, these sourdough jam bars are great for picnics and parties. This easy sourdough dessert uses pantry staples like rolled oats, strawberry jam, cinnamon, and sourdough discard. These sourdough fruit bars are the best easy summer dessert.
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Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 200 kcal

Equipment

Ingredients
  

  • 2 cups all purpose flour 240 grams
  • 1.5 cups rolled oats 130 grams
  • 3/4 cup brown sugar 150 grams
  • 1 tsp baking powder
  • 1 tsp lemon zest optional
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1.5 tsp vanilla extract
  • 1/2 cup sourdough discard 100 grams
  • 1 3/4 sticks unsalted butter, cut into 12 chunks (room temperature) 14 tablespoons
  • 1 cup strawberry jam
  • 1 cup thinly sliced strawberries

Instructions
 

  • Preheat the oven to 350 degrees F and line a 9-inch square baking pan with parchment paper. Leave a few inches of overhang on opposites of the pan for easy removal.
    Cut the butter into 12-14 pieces, about a tablespoon for each piece.
  • In a mixing bowl fitted with paddle attachment, mix the flour, oats, brown sugar, baking powder, lemon zest, cinnamon, and salt on medium speed. Add in the vanilla and sourdough discard and beat until combined.
    *You can mix with a handheld mixer if needed.
  • With the mixer on low, add in the chunks of butter one at a time. Mix until the butter has broken down into pea sized shapes. The batter should be crumbly.
  • Press two-thirds of the mixture into the prepared pan and use the bottom of a glass cup or measuring cup to pack the crust down tightly. Bake for 10 minutes.
  • Spread the jam evenly into the baked crust, then arrange the sliced strawberries over the jam. Sprinkle the remaining crumb mixture over the top and press it down lightly.
  • Bake for 45-50 minutes. The crust should be golden brown and the jam bubbling around edges. Cool the bars completely before removing from the pan.
  • When cool, lift the bars up by the edges of the parchment paper and cut into squares.

Notes

  • Make sure to let the bars cool completely before slicing.
  • Firm room temperature butter will give you the best results for your jam bars.
  • If you only have active starter you can stir it down and use in place of discard.
  • If you don't have any sourdough discard or starter you can simply leave it out of the recipe!

Nutrition

Calories: 200kcalCarbohydrates: 45gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 110mgPotassium: 80mgFiber: 2gSugar: 20gVitamin A: 0.2IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Keyword sourdough, dessert
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