Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the unsalted butter and heat on high power to melt, about 1 minute.
Add the creamy peanut butter and heat for 30 seconds to soften. Whisk the butter and peanut butter mixture until smooth and combined.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, light brown sugar, vanilla, and whisk until smooth.
Add the all-purpose flour, salt, and stir until just combined, don’t overmix.
Turn batter out into prepared pan and bake for 15 minutes.
While bars bake, make the crumble topping. To a large, microwave-safe bowl add the unsalted butter and heat on high power to melt, about 1 minute.
Add the all-purpose flour, old-fashioned whole-rolled oats, granulated sugar, light brown sugar, and salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces; set aside.
After bars have baked for 15 minutes, remove pan from the oven, and spread the Smuckers Fruit and Honey Strawberry Fruit Spread in an even flat layer over the surface, leaving a 1/2-inch bare margin at the edges.
Evenly sprinkle with the crumble topping mixture. Return pan to oven and bake for about 25 to 28 minutes, or until crumble topping is lightly golden browned and set.
Place pan on a wire rack to cool for at least 90 minutes before slicing and serving.
