Apple And Jam Bars

The recipe for these apple and jam bars uses almond flour. I made this from scratch using my KitchenAid Blender.

Today’s inspirational recipe from Lavender and Lime ♥ Apple And Jam Bars ♥ #LavenderAndLime Click To Tweet

Once again I was only going to make half of the recipe and I was not so keen on spending R117 for 350g of almond flour when I only needed 22.5 grams. I cannot believe how expensive this ingredient is. Because of this, I decided to take blanched almonds and blitz them in my Kitchen Aid blender until they were as fine as the flour available in stores. I am not sure if this worked out cheaper, but it did mean that I don’t have another ingredient hanging around waiting to be used sometime in the far distant future. As I consider myself quite adept at making pastry and usually use my touch to get the consistency correct I could feel something was wrong. When testing Sam’s recipe for apple and blueberry jam bars I was not very happy with the pastry. I thought it was quite sticky, but I didn’t want to mess with the ingredients as the purpose is to test the recipe as is. I ended up squishing the pastry into a loaf pan and even though it was wetter than I thought it should be, the bars were really tasty. We had half the first night with custard, as a dessert, and the rest the following day with cream to go with our coffee. When I make these again I will try and make a drier pastry to see if the texture changes the base somewhat, as these were quite soft.

Apple And Jam Bars
Apple And Jam Bars
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5 from 3 votes

Apple And Jam Bars

These bars are perfect to serve as a dessert with some custard, or enjoy on their own at tea time
Recipe Category: Baking
Makes enough for: 1 batch jam bars
All Rights Reserved: Adapted from Sweet page 135


for the filling

  • 1 apple of your choice, peeled and diced
  • 1/2 orange, zest and juice
  • 25 g fructose
  • 125 g berry jam (I used Wild Blueberry)
  • 25 g flaked almonds

for the pastry

  • 150 g flour
  • 22 g almond flour
  • 85 g fructose
  • 125 g chilled butter, cubed
  • 1/2 orange, zest only, finely grated


  • Preheat the oven to 180° Celsius
  • Line a loaf tin with baking paper

for the filling

  • Place the apple, zest, juice and fructose into a small saucepan
  • Bring to a boil over a medium to high temperature
  • Reduce the heat and simmer for 8 minutes
  • Set aside to cool

for the pastry

  • Place all of the pastry ingredients into the bowl of a food processor
  • Pulse until it just forms a dough, making sure not to overmix

to assemble

  • Once the apples have cooled, add the jam
  • Mix well to combine
  • Scoop out two-thirds of the pastry dough and press into the base of the tin
  • Place the apple mixture on top of the pastry dough
  • Drop pieces of the remaining pastry dough over the top of the apple mixture
  • Scatter the almonds on top
  • Bake for 45 minutes
  • Remove from the oven and set aside to cool in the tin
  • Cut into bars and store in an air tight container


To prevent the bars from burning on top, I covered them after 25 minutes with the foil from the butter.

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.


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40 thoughts on “Apple And Jam Bars

  1. Almonds are indeed very expensive, the flour is prohibitive here too…We also made a cake this weekend with it, I also was shocked by the price tag!

  2. First, Tandy these bars look amazing on their own – with custard they must have been truly decadent! Love that you blitzed almonds to make almond flour – I do the same with pecans and pistachios and almonds too – it works out cheaper for me.

  3. These apple and jam bars look wonderful Tandy and would be perfect for afternoon tea or I guess anytime of the day. I agree almond powder is so expensive but at least its good to know how to make your own when you need a small amount 🙂

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