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1
Make the Crust Preheat the oven to 400.
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2
Line a 9-by-13-inch metal baking pan with foil, leaving 2 inches of overhang on the long sides; lightly coat the foil with baking spray.
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3
Make the Crust In a medium bowl, using an electric mixer, beat the butter with the sugar at medium speed until pale yellow and fluffy, 2 to 3 minutes.
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4
Scrape down the side of the bowl and beat in the egg, then beat in the almond meal, flour, oats and salt just until the dough comes together.
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5
Press the dough into the bottom of the prepared baking pan and refrigerate until chilled, about 30 minutes.
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6
Meanwhile, Make the Topping In a medium bowl, using an electric mixer, beat the butter with the brown sugar, salt and orange zest on medium speed until well combined.
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7
Add the oats and beat until incorporated.
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8
Press the oat topping into clumps.
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9
Meanwhile, Make the Topping Spread the jam evenly over the chilled crust and cover with the oat topping.
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10
Refrigerate for another 30 minutes.
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11
Meanwhile, Make the Topping Bake the bars for 15 minutes, until the topping just starts to brown.
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12
Reduce the oven temperature to 375.
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13
Bake for about 25 minutes longer, until the center is just set and the topping is golden.
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14
Transfer the pan to a rack and let cool completely.
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15
Pull the long sides of the foil to remove the bar from the pan.
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16
Cut into bars and serve.
