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Almond Fruit Bars


Crumbly, buttery almond bars are the perfect treat for snacks or school lunches. Layer in any variety of jam that you like. We used cherry.

  • Prep:
  • Total Time:
  • Yield: Makes 16 to 18

Source: Everyday Food, September 2003


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup sliced almonds
  • 1/2 cup fruit jam, such as cherry, plum, or raspberry


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking dish. In a bowl, whisk together flour, cinnamon, salt, and baking powder.

  2. In a mixing bowl, cream butter and sugars on high speed until light and fluffy; beat in egg yolk. Reduce speed to low; gradually mix in flour mixture. Stir in almonds.

  3. In a small bowl, whisk jam to loosen. (Stirring the jam with a fork or a whisk will enable it to spread smoothly over the dough.) Gently press half of dough into bottom of prepared dish. With the back of a spoon, gently spread jam over dough, leaving a 1/4-inch border so the jam doesn't stick to the sides of the pan. Sprinkle remaining dough over top all the way to the edges; press gently to form top layer.

  4. Bake until top is golden, 25 to 30 minutes; cool completely in dish. Cut into bars with a serrated knife.

Cook's Notes

When spreading the jam, leave a border of dough so the jam doesn't stick to the sides of the pan.

Reviews Add a comment

  • jennilovelee
    23 JUN, 2015
    how do you store these and for how long do they keep?
  • Melindalou7
    13 SEP, 2012
    Thees turned out great! Very tasty-much like a fruit crisp in bar form, as some other reviewers noted. I also used chopped whole almonds instead of sliced, no other substitutions and did not have a problem with these being crumbly at all. The only thing I would change next time is more jam-1/2 cup is a little sparse. I also recommend heating the jam for easier spreading.
  • Sweetalk
    9 AUG, 2012
    I've been looking for a fruit bar recipe for years and have finally found my favorite. These were awesome. I did not find them crumbly as some people noted. They were rich and delicious. I think the sliced almonds really gave them a nice flavor and a subtle texture. I made them for a girls weekend and everyone asked me for the recipe.....absolutely a keeper!
  • Jean in BC
    31 JUL, 2012
    Although these bars were easy to make and tasted great, they were was too crumbly. May need to add more butter or bake longer.
  • jmmitchell
    19 FEB, 2012
    Love this recipe!! This is a staple for me and my daughter...she loves to help make it with me. We usually double the recipe and use different jams. They also freeze well cut in squares.
  • babibo
    19 NOV, 2011
    Big waste of a stick of butter and jam. Too dry, too crumbly.
  • irleshay
    7 AUG, 2011
    This is delicious! And way easier than the similar recipe found in Martha's Baking Handbook. I substituted 1/2 cup almond flour for the sliced almonds, and it came out perfect.
  • kdroste
    29 JUL, 2011
    this is a really good recipe
  • BrokerCritic
    31 OCT, 2010
    I replaced brown and granulated sugar with 3/4 cup granulated Splenda and 1/4 teasppon of molasses. Added 1/2 teaspoon of orange extract when creaming butter and sugar. Made quick preserve with frozen blueberry and raspberry mixture with a little Splenda cook slowly to consistency of jam. After baking and cooled, drizzled glaze of 5 tablespoons of Splenda, 1/4 teaspoon vanilla, 1/2 to 1 teasppon 1/2
  • ChefTBaks
    22 JUL, 2010
    Made these for a beach picnic. VERY YUMMY. About to make them again now. Will be a staple homemade snack in our home.