Easy cherry-berry jam squares

Total Time
45 min
20 min
25 min
All the goodies in a classic crumble topping become the crust for easy, fruity jam-and-dried fruit bars. To line the pan with foil, turn it upside down so that the bottom is facing up. Press a piece of foil, shiny side out, over the bottom of the pan to set the shape. Lift off the foil and turn the pan right side up. Lower the foil form into the baking pan, smoothing it to create a perfect fit. Simply grasp the edges of the foil to lift it out after the bars cool for no-stick ease. Slice them and store them in the pan, covered tightly with the foil.


Whole wheat flour

1 cup(s)

Uncooked quick oats

¾ cup(s), (not instant)

Packed brown sugar

½ cup(s)

Chopped pecans

¼ cup(s)

Ground cinnamon

½ tsp

Baking soda

½ tsp

Table salt

¼ tsp

Egg whites

1 large

Canola oil

2 Tbsp

Fat free skim milk

1 Tbsp

Reduced sugar raspberry jam

10 oz, jar

Dried cherries

½ cup(s), chopped


  1. Preheat the oven to 350°F. Line a 9-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2 inches. Spray with nonstick spray.
  2. Combine the pastry flour, oats, brown sugar, pecans, cinnamon, baking soda, and salt in a large bowl. With a fork, beat together the egg white, oil, and milk in a small bowl. Add the egg mixture to the flour mixture, stirring until well blended. With your fingers, blend the mixture until moist crumbs form. Reserve 2⁄3 cup. Transfer the remaining oat mixture to the baking pan, pressing firmly to form an even layer. Bake until set and lightly browned along the edges, about 10 minutes.
  3. Stir together the fruit spread and cherries in a small bowl; spread evenly over the hot crust. Crumble the reserved oat mixture on top. Bake until the jam is bubbly at the edges and the top is nicely browned, 15 – 20 minutes. Let cool completely in the pan on a rack. Lift from the pan using the foil as handles; cut into 16 squares. Yields 1 square per serving.