Crumble Bars

From Good to the Grain: Baking with Whole-Grain Flours

Cookbook

Author(s): Kim Boyce, Quentin Bacon, Nancy Silverton, Amy Scattergood

Page 156

Course: Cookies/Bars

Reviews

1 reviews, average rating 5.0 / 5

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gatherings

14 years ago

★ ★ ★ ★ ★ 5/5

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Making these in a spring form pan is a great idea,they come out of the pan easily and are very attractive sliced into wedges. I used Sarabeth preserves for the filling,it uses an entire jar.

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