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Jam Crumble Pie Without Eggs
Instructions
Prepare the ingredients and tin. Use a round metal tin measuring 20 cm / 8 inches across, preferably with a removable side. Line its base with baking parchment. Heat a conventional oven to 180 °C / 350 °F. Keep the butter cold until needed. Mix the flour, fine sugar and salt in a large bowl. Use thick jam without a separate layer of watery syrup.
Make the buttery crumbs. Coarsely grate the cold butter directly into the dry ingredients, dipping the block in flour occasionally. Quickly rub together with your fingertips or a fork until uneven crumbs form. A squeezed handful should hold together in a clump and then crumble easily. Do not melt the butter or knead into a smooth ball. If it softens, refrigerate the bowl for 10-15 minutes.
Press the base. Set aside about one-third of the crumbs for the topping. Spread the rest over the bottom of the tin and press into an even compact layer with the base of a glass or a spoon. For the base recipe, this is roughly 390 g underneath and 190 g on top. Avoid holes and thin spots. Make a very low rim, about 5 mm high, to help keep the filling away from the tin sides.
Spread the jam. Stir it with a spoon, then place small dollops over the base. Gently spread with the back of the spoon, leaving a 5 mm border. Do not push the filling down into the crumbs. If the jam contains plenty of runny syrup, choose a thicker jam or fruit preserve rather than trying to absorb the liquid with extra flour.
Add the topping and bake. Scatter the remaining crumbs evenly over the jam without pressing them down. Small gaps showing the filling are fine. Bake on the middle shelf at 180 °C / 350 °F for about 40-50 minutes, with 45 minutes as a guide. The top should be golden, the crust edges lightly browned and small patches of jam gently bubbling. Loosely cover with foil if the top colours too early. A skewer pushed into the jam will not come out dry.
Cool completely and slice. Put the tin on a wire rack and leave for about 90 minutes, until the pie reaches room temperature. Allow longer if needed. Carefully remove the tin side, support the base with a wide spatula and cut into 10 small servings. Hot jam is fluid and warm shortbread is fragile, so cutting early causes crumbling. No extra toppings are needed.
Choosing a jam filling
The base version uses thick raspberry jam. Other thick, slightly tart fruit preserves work too. If the fruit floats in a thin syrup, drain it or choose a thicker preserve. Thin syrup can soak the base and leak between the tin side and bottom.
Starch is not needed here because the recipe starts with an already thick filling. If reducing a runny jam, do that separately and let it cool completely. Do not use jam showing mould or signs of fermentation.
Avoiding a soggy base and broken slices
| Problem | What to change |
|---|---|
| Dry flour underneath | Distribute butter evenly and remove dry floury patches |
| Soggy base | Choose thick jam and use the recommended tin size |
| Broken slices | Press the bottom layer and cool completely before cutting |
Press the bottom layer but leave the top loose. The same crumbs then give two textures. Do not release a springform tin while the pie is hot: the filling and butter need time to set. Ovens and tins vary, so use the visual cues as well as the suggested minutes.
Tin size, servings and calories
The recipe makes 10 small servings in a round 20 cm / 8 inch tin. The total time includes about 15 minutes of preparation, 45 minutes of baking and 90 minutes of cooling. Extra chilling for softened crumbs and any separate jam reduction are not included.
The ingredient calculator does not automatically change tin size or baking time. For a similar layer depth, allow roughly a 24 cm tin for 15 servings or a 28 cm tin for 20. Do not double baking time when doubling quantities. In a 20 × 20 cm / 8 × 8 inch square tin, the pie is thinner, so start checking earlier.
About 360 kcal is an estimate for one-tenth of the pie without toppings. The calculation assumes these values per 100 g: flour 334 kcal, butter 748 kcal, sugar 400 kcal and jam 250 kcal, giving about 3620 kcal for the whole recipe. Brands vary, especially jam and butter. The finished pie has not been weighed, so an exact value per 100 g is not claimed.
Storage and other crumble pies
Once fully cooled, keep in a closed container in the refrigerator for up to 4 days. Let an individual slice stand briefly before serving for a softer texture. The recipe has no eggs but does contain wheat and dairy butter; check every ingredient label if allergies matter.
For a fresh filling, try our layered pumpkin crumble pie. For a dairy-free option, see the separate apple semolina pie. Their filling moisture and method differ, so jam is not a direct replacement.
Recipe video: Crumble pie with raspberry jam
Important: The video is not in English and shows a different jam pie variation. Use the quantities and timing in the written recipe.
Images are AI-generated.
FAQ
Can I make jam crumble pie without eggs? +
Yes, this version contains no eggs. The crumbs use flour, cold butter, sugar and salt. Pressing the base before baking and cooling the pie completely afterwards help it hold together.
Which jam is best for crumble pie? +
Choose thick raspberry, blackcurrant, plum or apple preserve. Consistency matters as much as flavour: the filling should sit on a spoon rather than pour like syrup. Very sweet jam makes a sweeter finished pie.
What if my jam is runny? +
Do not pour thin syrup onto the raw base. Choose a thicker preserve, or reduce the filling separately and cool it completely before assembling. Reduction time depends on the jam and is not included in the recipe timing.
Why does the pie crumble when sliced? +
It may still be warm, the base may not have been pressed firmly enough or there may be too little butter. Cool completely in the tin first. The shortbread will remain crumbly, but a wide spatula makes the slices easier to lift.
Why is there raw flour at the bottom? +
The butter may have been unevenly distributed, the base may be too thick or the filling too watery. Make evenly buttered crumbs, use the recommended tin size and do not remove the pie just because the surface has started to colour.
Does this recipe need semolina or baking powder? +
No. This shortbread-style version needs neither semolina nor baking powder. It is not a dry-pour semolina cake: the flour is first combined with butter to make crumbs.
Can I replace the butter with vegetable oil? +
Not automatically or gram for gram with the same method. Liquid oil behaves differently in a crumb mixture and changes the texture. For a dairy-free bake, choose a recipe specifically developed for that fat.
How long does jam crumble pie keep? +
Once fully cooled, store in a closed container in the refrigerator for up to 4 days. The topping may soften as it absorbs moisture. Do not apply this storage advice to versions containing fresh fruit or soft cheese without separate guidance.
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