There’s a metropark near me with a historic, water-powered mill. Eventually once my work is growing crops, they’ll be able to mill them for us (VERY COOL), but in the meantime, they’re already doin’ their thing with grains from elsewhere. A few weeks ago, I was given both rye and spelt flours ground at the mill, so there’ll be a bunch of rye and spelt recipes going on for the next few weeks! I’d never baked with either, and was not in love with some of the descriptions I read online (“nutty flavor” no thx) but I’ve enjoyed the results so far! Spelt scones taste like toast! And these crumble bars are delightful – although there was a somewhat bitter smell while they baked, there was no bitterness in the final flavor, and the rye flavor went super well with the sweetness from the jam. As this bakes, the jam caramelizes slightly, and the thickened gummy bits at the edges made me quite happy. I’d happily eat these again, if I didn’t have other plans for the rest of the rye flour!

Ingredients:

Shortbread Crust:

• 1/2 cup dark rye flour (honestly I’m not sure if what I have is dark or light or somewhere in the middle, but it works)
• 1 cup all-purpose flour
• 1/3 cup dark brown sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Crumble:

• 1 cup rolled oats
• 3 tablespoons dark brown sugar
• 1/4 cup + 2 tablespoons dark rye flour
• 1/4 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted and cooled slightly

• 1 1/2 cups jam, preserves, or fruit butter (I used strawberry jam, and recommend it!)

rye flour!

Grease a 9″ springform pan and set aside.

In a medium bowl, combine the flours, sugar, and salt and whisk together.

Add the butter and vanilla and stir until well combined – using your hands if needed to completely combine.

Pour the mixture into the greased springform and press firmly to evenly cover the bottom of the pan. Place the pan in the freezer for 30 minutes, or longer if you want to make ahead.

While the crust chills, preheat your oven to 275 degrees. Bake 50-55 minutes, until pale brown. Remove the cooked crust from the oven and increase the temperature to 350 degrees.

While the crust cooks, make the crumble. Combine the oats, sugars, flours, and salt in a food processor and process until the oats are partially ground, about 10 seconds.

Pour the mixture out into a bowl and stir in the butter, squeezing to create clumps of various sizes.

When the crust has baked and the crumble is prepared, briefly stir the jam to break it up, then spread it over the crust.

Evenly sprinkle the crumble over the jam, squeezing again to create various sized clumps. It will seem like it might be too much crumble, like you’re burying the jam entirely, but it tastes good in the end.

Bake 50-55 minutes, rotating halfway through.

Remove from the oven and let cool about 45 minutes, until it’s cool enough to handle but still warm, and run a knife around the inside edge of the pan. Remove the walls of the pan, and let cool further still on the bottom of the pan before cutting into wedges.

Thanks to Hillary, who recommended this recipe. See you in a few weeks, Hillary!

Rye Crumble Bars

From Orangette.

Shortbread Crust:

• 1/2 cup dark rye flour (honestly I’m not sure if what I have is dark or light or somewhere in the middle, but it works)
• 1 cup all-purpose flour
• 1/3 cup dark brown sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Crumble:

• 1 cup rolled oats
• 3 tablespoons dark brown sugar
• 1/4 cup + 2 tablespoons dark rye flour
• 1/4 cup all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted and cooled slightly

 

• 1 1/2 cups jam, preserves, or fruit butter (I used strawberry jam, and recommend it!)

Grease a 9″ springform pan and set aside.

In a medium bowl, combine the flours, sugar, and salt and whisk together. Add the butter and vanilla and stir until well combined – using your hands if needed to completely combine. Pour the mixture into the greased springform and press firmly to evenly cover the bottom of the pan. Place the pan in the freezer for 30 minutes, or longer if you want to make ahead.

While the crust chills, preheat your oven to 275 degrees. Bake 50-55 minutes, until pale brown. Remove the cooked crust from the oven and increase the temperature to 350 degrees.

While the crust cooks, make the crumble. Combine the oats, sugars, flours, and salt in a food processor and process until the oats are partially ground, about 10 seconds. Pour the mixture out into a bowl and stir in the butter, squeezing to create clumps of various sizes.

When the crust has baked and the crumble is prepared, briefly stir the jam to break it up, then spread it over the crust. Evenly sprinkle the crumble over the jam, squeezing again to create various sized clumps.

Bake 50-55 minutes, rotating halfway through. Remove from the oven and let cool about 45 minutes, until it’s cool enough to handle but still warm, and run a knife around the inside edge of the pan. Remove the walls of the pan, and let cool further still on the bottom of the pan before cutting into wedges.