BLUEBERRY CRUMBLE BARS
These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.
Provided by magicallydelicious
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
- Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
- Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g
BERRY CRUMBLE BARS
I like to think of these fruit and oat bars as a grownup version of one of my favorite lunchbox snacks. I'll bake these through spring and summer and bring them to picnics and cookouts every chance I get. The oat crumble comes together super quickly and the fruit layer works with just about any fresh or frozen berries that are on hand.
Provided by Dan Langan
Categories dessert
Time 2h15m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
- For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
- For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
- Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
- Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.
BERRY CRUMB BARS
Economical and easy to make bars. Kids love them. You can use any variety of berry that you like; we used raspberries in this recipe.
Provided by Jan Taylor
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
- Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake in the preheated oven until top is slightly browned, about 45 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 43.5 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 48.1 mg, Sugar 21.6 g
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
BLUEBERRY CRUMB BARS
Cheap and easy to make. Kids love them. Any berry can be used.
Provided by A. Beavers
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g
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- Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. You can also line the pan with foil or parchment before greasing the pan to ensure they do not stick.
- In the bowl of a food processor, combine the light brown sugar, granulated sugar, flour, baking powder, cinnamon and salt. Pulse the mixture in the food processor a few times to incorporate the ingredients. Add in the butter and continue to pulse the food processor until the mixture comes together and small clumps form. Add in the egg and pulse again to combine.
- If you do not own a food processor, you can use a pastry blender or two forks to cut the butter into the flour mixture. It will take a little more time, but it is totally doable.
- Spoon half of the crumble mixture into the prepared pan and use your hands or the bottom of a measuring cup to pat the mixture into an even and compact crust layer.
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- Preheat oven to 375°F. Line a 9x13 pan with foil or parchment, and butter or spray with non-stick spray.
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