Jammy Fruit Bars

subheading: For the Dough:

4 ½ ounces old fashioned rolled oats, not quick cooking, instant, or thick cut (about 1 ⅓ cup; 128 g)

4 ½ ounces all-purpose flour (about 1 cup, spooned; 128 g)

6 ounces light brown sugar (about ¾ cup, firmly packed; 170 g)

1 teaspoon baking powder

1 teaspoon ( 4 g) Diamond Crystal kosher salt, plus more for sprinkling; for table salt, use about half as much by volume or the same weight, plus additional salt for sprinkling

¼ teaspoon baking soda

¼ teaspoon ground cinnamon

6 ounces cold, unsalted butter, cut into ½-inch cubes (about ¾ cup; 170 g)

1 large egg, straight from the fridge (about 1 ¾ ounces; 50g)

subheading: For the Filling:

8 ounces jam (volume will vary; 225 g) or 12 ounces "juicy" fruit, such as whole blueberries or raspberries, pitted cherries, sliced strawberries, or peeled and diced peaches (volume will vary; 340g)

Lemon juice, to taste

Directions at seriouseats.com

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