There’s a strong pull that brings even the most developed palates back to favorite childhood snacks, and none compare to the classic peanut butter and jelly sandwich. As lunchboxes are dusted off to start the school year, this childhood staple gets an adult upgrade in the tipsy berry crumble bar. Anchored by a peanut shortbread, the homemade quick berry jam on top is spiked with bourbon and underpinned by a hit of woodsy thyme blanketed by a crisp, buttery crumb topping.
These bars are easy to portion and sturdy enough to travel, working well at a tailgate, potluck, or tasty snack. Use a full-flavored bourbon or rye to bake with; high-proof expressions tend to retain more character once baked. They’re best served alongside a fruit-forward or nutty whisky that complements its sweet, jammy flavors. A growing number of whisky producers use wine casks for finishing because they reinforce the tart berry character already present in the spirit. Virginia Distilling Co. is one example; its Cabernet Cask Select is a modestly priced single malt at $45, resplendent with tart red berries, raisins, and baking spice thanks to a finish in cabernet sauvignon barrels from France and California.
Sherried whiskies work well with these bars, too, with bramble fruit notes in a scotch like Isle of Arran single malt sherry cask ($80), or Lux Row Sherry finished bourbon ($60), loaded with red berry flavors. If you’re looking for an extra-indulgent dram, a pour of 15 Stars 10 year old sherry cask-finished bourbon ($180) will not disappoint. It’s oozing with overripe berries and a hint of peanut. These three hover around 55% ABV, which makes for a rich, full-bodied dram that pairs well with the flavors in the dessert.
If you pile on the peanut butter on your PB&J, reach for a whiskey that does the same. Charles Goodnight 6 year old, a high-rye Texas-made bourbon, is riddled with peanut butter cookie and peanut butter flavor, rounded out with a bit of berry ripeness for the closest thing to PB&J in a glass. California’s Redwood Empire Rocket Top bottled in bond ($80) and Knob Creek’s 12 year old bourbon ($60) offer similar nutty profiles with an earthy spice that complements the thyme.
Stewed, jammy fruits and whisky are familiar territory, with several brands now making their own whisky-infused jams that work beautifully in place of homemade jam to cut prep time. For the most similar flavor, reach for New York-based Great Jones and Brooklyn Jam Stand’s collaborative Blueberry Bourbon jam ($14.50). For a hit of stone fruit, opt for Stranahan’s peach jam, infused with the label’s Rocky Mountain single malt.
Not a fan of blueberries? Swap them out in equal measure for blackberries, raspberries, or strawberries, setting aside a tablespoon of strawberry jam filling to make a Strawberry Patch Smash, a perfect cocktail to drink alongside the bars.
Tipsy Berry Jam Crumble Bars
Shortbread
- ½ cup (1 stick) unsalted butter
- ½ cup creamy, all-natural peanut butter
- ¾ cup powdered sugar
- 2 tsp. vanilla extract
- Zest from 1 orange
- 2 ¾ cups all-purpose flour
- 1 ½ Tbsp. cornstarch
Blueberry Whiskey Jam
- 1 ⅓ cups blueberries, fresh or frozen
- ½ cup granulated sugar
- ½ Tbsp. cornstarch
- 2 Tbsp. thyme, wrapped in kitchen twine
- 3 Tbsp. high-proof bourbon or rye
Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment.
In a standing mixer, or with a hand mixer, with the paddle attachment, beat the butter, peanut butter, sugar, vanilla, and orange zest until light and fluffy, about 3 to 5 minutes. Add the flour and cornstarch and mix just until a dough forms.
Press three-quarters of the dough evenly into the bottom of the prepared pan. Lightly cover with plastic wrap. Wrap the remaining dough in plastic wrap and refrigerate both for at least 30 minutes.
Meanwhile, combine the blueberries, sugar, cornstarch, and thyme bundle in a saucepan over medium heat. Cook, stirring frequently, until thickened, 15 to 20 minutes. Remove the thyme, stir in the bourbon, and let cool slightly.
Remove the pan from the refrigerator. Spread the jam over the chilled dough in the pan. Crumble the remaining dough into dime and quarter-sized pieces evenly over the top, leaving a few gaps for the jam to peek through.
Bake until the topping is lightly golden and the filling is bubbling, about 40 minutes. Cool completely, then refrigerate for at least 1 hour before slicing into 16 bars.
Store in an airtight container for up to 3 days at room temperature or 4 days in the refrigerator.
