Buttery Black Currant Crumble Bar with Almond Granola Crunch

If you’re looking for a simple bake that delivers big flavor, these buttery black currant crumble bars are exactly that. With a soft, vanilla-infused base and a vibrant layer of black currant jam, every bite strikes the perfect balance between sweet and tart.

What sets these bars apart is the topping—a golden crumble mixed with homemade almond granola that bakes into a crisp, nutty layer. It adds just the right amount of crunch to contrast the tender base and jammy center.

These crumble bars are easy to slice, easy to serve, and even easier to enjoy. Whether you’re making them for a casual afternoon treat, packing them for later, or serving them alongside coffee, they bring a cozy, homemade feel without requiring complicated steps.

Once you try them, they’re likely to become a go-to whenever you want something quick, comforting, and just a little different.

Frequently Asked Questions (Before You Start Baking)

1. Why are these called bars instead of cake?

Because they’re baked in a pan and cut into squares, giving them a denser, more portable texture—closer to a classic crumble bar than a sliceable cake.

2. Can I use homemade black currant jam, or another flavour that I prepared at home?

Yes, and it’s a great option. Just make sure it’s thick enough so it doesn’t soak too much into the base.

3. What type of granola should I use if I don’t want to make my own?

Stick with a crunchy, oat-based granola with almonds, fruit free for neutral flavors. This keeps the texture crisp without overpowering the black currant flavor.

4. Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend, and ensure your granola is gluten-free.

5. How should I cut clean bars?

Let the bars cool completely before slicing. For cleaner edges, chill them slightly and use a sharp knife.

6. How do I store crumble bars?

Keep them in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness.

7. Can I freeze these bars?

Yes. Wrap individual bars and freeze for up to 2 months. Reheat in the oven to bring back some of the crumble’s crispness.

Buttery Black Currant Crumble Bar with Almond Granola Crunch Recipe

By Zosia Culinary Adventures | Date: May 07, 2026

Preparation Time: 15

Bake Time: 45 minutes

Yield: 12-18 sq bars ( a 21cm square pan and about 2 cm up the sides)

Ingredients:

230 g unsalted butter, room temperature
130 g sugar
1 tsp pure vanilla essence
370 g all purpose flour
350 g good quality black currant jam
¼ cup sliced almonds
homemade granola ingredients: 1 cup of rolled oats, 1/4 cup chopped nuts, ¼ sunflower/pumpkin seeds, 2 tbsp oil, and 4 tbsp maple syrup/honey
Icing sugar for dusting

Instructions: to make granola topping

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment.
In a large bowl, mix rolled oats, nuts, and seeds. Drizzle in oil and honey/maple syrup. Stir until coated.
Bake: Spread on the baking sheet and press down with a spatula for better clumps. Bake for 15-20 minutes, stirring halfway through. Let it cool completely on the pan.

Instructions: to make the Black Currant Crumble Bar

Preheat oven to 350°F (180°C). Line a a 21cm square pan and about 2 cm up the sides with parchment paper.
Place the butter and sugar in the bowl of an electric mixer and mix on medium speed just until combined. Add the vanilla.
Sift the flour, and with the mixer on low , slowly add the butter mixture, mixing until it almost comes together to form a ball.
Turn the dough out onto a clean tabletop. Gently shape it into a smooth ball, then remove about two-thirds of the dough and press that portion evenly across the bottom of the prepared square baking pan, spreading it to come up roughly 1 cm along the sides. I find that using a fork is a quick, easy way to achieve an even surface.
Spread the top with the blackcurrant jam.
Break the remaining 1/3 of the dough with your hands and mix with granola mixture and almonds.
Distribute the dough/granola mixture on the top of the jam, covering the entire surface. Bake the crumble bar for 45 minutes, until lightly browned.
Cool completely and cut into 12-18 bars, depending how small you prefer. Dust lightly with icing sugar.

Note: Nutritional analysis calculated for a yield of 18 pieces