Simple and easy mix-and-bake orange nutella muffins, with light and moist crumbs. Topped with Nutella…
Orange Marmalade Crumble Bar
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Orange marmalade filling sandwiched between 2 layers of buttery shortbread crust. These little bars are freezer friendly and great to pack for school snack!
These orange marmalade crumble bars have a super buttery crust, layered with orange marmalade filling, and topped again with crumble topping. Definitely a quick tea break snack, especially if you want to whip up something quickly for visiting guests this Chinese New Year!
Is It Easy to Make These Orange Marmalade Crumble Bars?
Yes! The steps in this recipe are very simple – you will just need to ensure you do the rubbing in of butter correctly. Alternatively, you can also blend the ingredients together in a food processor. It will be super easy that way!
After you’ve made the dough, simply divide them into 2 portions:
- Pour and press 1 portion into 8″x8″ baking pan,
- Layer with orange marmalade filling,
- Crumble and sprinkle the other portion of dough on top of filling.
- Bake in preheated oven at 175C for 30 – 35 mins.
>> MORE TEA BREAK TREAT RECIPES:
- Baileys Red Velvet Brownie
- Vanilla Madeleines
- Easy Choc Chip Scones (Eggless)
- Strawberry Cream Cheese Cupcakes
- Soft Cranberry Biscuits
How Do The Crumble Bars Taste Like?
My kids and I enjoy these buttery crumble bars! The crust taste like shortbread cookies in bar form, and I like that they are not too sweet. I’ve used Paysan Breton butter for these bars. If you’d like a more buttery and richer texture, consider using Elle & Vire butter.
The slightly bitter orange marmalade adds a different flavor to the bars as well. If you enjoy a sweeter treat, you can replace the orange marmalade with berries jam.
What Ingredients Do I Need?
- Plain Flour: I like to use Prima’s unbleached plain flour for my bakes.
- Sugar: We will be using both caster sugar and brown sugar in this recipe.
- Baking Powder
- Salt
- Unsalted Butter: Unlike most cake and cookie recipes, for these crumble bars, we will need cold cubed butter. If you prefer more buttery bars, consider using Elle & Vire butter.
- Egg Yolk: Use 1 large egg yolk here, about 20g.
- Vanilla Extract: I usually use vanilla extract, but you can also use vanilla essence if you do not have it.
- Orange Marmalade
Orange Marmalade Crumble Bar Tip
- Food Processor: While it is possible to use the rubbing in method to make the dough, it will be time and effort saving if you have a food processor to help you make the dough. Simply combine the dry ingredients in the food processor first, then scatter in the butter cubes and blend. Lastly, blend in the egg yolk and vanilla extract.
- Cold Butter: Remember to use cold butter cubes when we make the dough! If you are using the rubbing in method, use just your finger tips to blend the butter with the dry ingredients.
- Slicing: The baked pastry will be very soft when it is out from the oven. Let the pastry cool down completely in the pan before slicing. Use a large, sharp knife to get clean cuts.
How Can I Store These Crumble Bars?
They will keep well in airtight container for about 2 days in normal room temperature. As our weather in Singapore is quite hot, I would place them in the fridge if I would want to keep them for more days. Store in airtight container in the fridge, and the bars should last for about 5 days.
To freeze, cut into bars, wrap well with cling wrap. Store them in freezer ziplock bags for up to 1 month. To thaw, place the bars in fridge overnight.
Orange Marmalade Crumble Bar
- Prep Time: 25 Mins
- Cook Time: 30 Mins
- Total Time: 55 minutes
- Yield: One 8"x8" Pan 1x
Description
Orange marmalade filling sandwiched between 2 layers of buttery shortbread crust. Make these orange marmalade crumble bars for a quick tea time treat!
Ingredients
Units
Scale
- 270g plain flour
- 100g caster sugar
- 30g brown sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 150g unsalted butter, cold and cubed
- 1 large egg yolk (about 15g)
- 1/2 tsp vanilla extract
- 280g orange marmalade
Instructions
- Preheat oven to 175C. Grease and line an 8″x8″ baking pan. Set aside.
- Whisk together plain flour, both sugar, baking powder and salt in a medium bowl.
- Add in half portion of cold cubed butter into the dry ingredients. Using your finger tips, rub butter in to the dry ingredients till coarse crumbs form. Add in the remaining portion of cubed butter and continue rubbing in. You can scoop up the crumbs from the bottom of the mixing bowl to ensure there is no traces of white flour left.
- Add in egg yolk and vanilla extract. Using your finger tips, mix in with the coarse crumbs. You may need to knead it gently, till the crumbs come together into a dough.
- Pour slightly more than 1/2 portion of the dough into baking pan. Using the back of spoon, flatten and spread out the dough evenly.
- Pour out orange marmalade (or jam of your choice) onto dough and spread out evenly.
- Crumble remaining portion of dough and scatter on top of the orange marmalade.
- Bake in preheated oven at 175C for 30-35 mins, or until crust is evenly browned.
- Cool pastry in baking pan completely before slicing. Dust with some icing sugar to serve.
Notes
You can change the orange marmalade to any jam of your choice. I’ve used about 1 entire jar of St Dalfour thick cut orange spread.
You can also make the pastry crust the easier way by using food processor: blend dry ingredients in Step 2 in food processor. Add in cold cubed butterย and blend again. Finally blend in egg yolk and vanilla.
Makes about 4 – 5 adult servings.
- Category: Bar
- Method: Bake
Keywords: Orange Marmalade Crumble Bar
Disclosure: St Dalfour Thick Cut Orange Spread were sent to me complimentary, to experiment with bakes. Opinions provided above are of my own after using the product.
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