Cabernet & Chaos | The Hollow Quill
Buttery shortbread, homemade berry jam, and a cinnamon-sugar crumb topping: this is the kind of dessert that makes “I’ll just have a little piece” sound like a complete and utter lie.
These bars use the strawberry-blackberry jam I made with a carton of strawberries, a carton of blackberries, granulated sugar, and fresh lemon juice.
The shortbread crumb base and cinnamon-sugar topping were inspired by Half Baked Harvest’s Cinnamon Sugar Blueberry Crumb Bars, with my own homemade jam as the filling.
They’re sweet, a little tart, buttery around the edges, and perfect with coffee—or straight from the pan while you’re “checking” whether they’ve cooled.
Why You’ll Love These Bars
Homemade jam does the heavy lifting. Strawberries, blackberries, sugar, and lemon cook down into a bright, jammy filling.
One crumb mixture makes both layers. Press half into the pan for the shortbread base and toss the rest with cinnamon sugar for the topping.
They’re easy to make ahead. Cool, chill, slice, and serve when you’re ready.
Ingredients
Strawberry-Blackberry Jam
1 carton strawberries, hulled and chopped
1 carton blackberries
½ cup granulated sugar, or to taste
Juice of 1 lemon
Make the Homemade Jam
Add the strawberries, blackberries, sugar, and lemon juice to a saucepan.
Bring to a gentle simmer over medium heat, stirring and lightly mashing the fruit as it softens.
Cook for about 20–30 minutes, stirring often, until the berries have broken down and the mixture has thickened. It will thicken more as it cools.
Cool completely. Measure out 1½ cups for the bars. Refrigerate any extra jam.
The amount of sugar can be adjusted to suit the sweetness of your berries and your taste.
Shortbread Crust and Crumb Topping
2¼ cups all-purpose flour
¾ cup packed light brown sugar
½ teaspoon kosher salt
1 cup salted butter, softened
¼ cup granulated sugar
1 teaspoon ground cinnamon
Make the Crumb Bars
Heat the oven. Preheat to 350°F. Line an 8-inch square baking pan with parchment paper, leaving extra paper hanging over the sides.
Mix the shortbread crumbs. In a large bowl, combine the flour, brown sugar, and salt. Add the softened butter and mix until coarse, buttery crumbs form. If the mixture feels too dry to press together, add water 1 tablespoon at a time.
Press in the base. Set aside about half of the crumb mixture. Firmly press the rest into an even layer in the bottom of the prepared pan.
Make the cinnamon-sugar topping. Stir the granulated sugar and cinnamon into the reserved crumbs.
Add the jam. Spread 1½ cups of cooled strawberry-blackberry jam evenly over the shortbread base.
Top and bake. Scatter the cinnamon-sugar crumbs over the jam. Bake for 45–50 minutes, until the topping is lightly golden and the jam bubbles around the edges.
Cool before slicing. Let the bars cool completely in the pan. Use the parchment to lift them out, then slice into squares.
Tips for the Best Jam Crumb Bars
Let the jam cool first. Warm jam can soften the shortbread base before the bars bake.
Cook the jam until thick. If it’s still runny when cooled, return it to the saucepan and simmer it a little longer.
Don’t skip the cooling time. The filling sets as it cools, making the bars easier to slice.
Cut smaller squares for a dessert tray. These are rich, buttery bars, so a little piece goes a long way—unless you’re standing at the counter and can’t help but pick at the tray, much like I did.
Storage
Store the cooled bars in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature briefly before serving, or enjoy them chilled
Closing
Whether you’re bringing these to Thanksgiving brunch or showing up to Friendsgiving with dessert handled, these strawberry-blackberry crumb bars travel beautifully.
Bake them the day before, let them cool completely, and keep them in a covered container. For the neatest slices, cut them once they’re cool—and maybe tuck a few extras aside before they hit the brunch table.
Welcome to Cabernet & Chaos 🍷
HI! I’m E. Lynn Jimenez the founder of The Hollow Quill, where she shares honest stories, cozy recipes, and a little humor for life’s beautifully messy moments.
In Cabernet & Chaos, she brings homemade comfort food to the table—one delicious experiment at a time.
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Homemade strawberry-blackberry jam tucked between buttery shortbread and cinnamon-sugar crumbs—these bars are made for holiday brunch, Friendsgiving, or a cozy coffee break.