Monday, August 17, 2015

Blueberry Strawberry Crumble Bars

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Hey guys! Today's SRC post comes from Jess over at Pumpkins and Peonies. I absolutely love everything about her blog from the look of it, to the recipe selection, to the assorted content. Definitely go check it out! And while you're there check out these crumble bars. They were to.die.for. 

I finally got our treadmill working again and we recently got a new elliptical, so both Chris and I have been on the hunt to restart our healthy lifestyles. But these bars kind of kicked that out the door. Well, for the day at least. And we still deemed them as healthy since they contain fruit. That's acceptable, right?
I made these when we had company this weekend and we all happily devoured them. Serve them warm with a little ice cream on top and it's heaven on a plate. You can even switch up the berries (i.e. use raspberries, blackberries, etc.) to fit your taste buds. Anything really goes here. Enjoy!!

Printable Recipe


Crust and Topping:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups old fashioned oats
  • 1 cup firmly packed light brown sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground cinnamon
  • 1 cup unsalted butter, cut into chunks
  • 2 cup fresh blueberries
  • 1 cup fresh strawberries
  • 3/4 cup sugar
  • 2 tbsp. cornstarch
  • 1 tbsp. lemon juice
Generously coat 11×7-inch pan with nonstick cooking spray. Set aside.

For crust and topping: Place flour, oats, brown sugar, baking powder, salt, and ground cinnamon into a food processor. Pulse to blend (about 20 seconds). Add butter and pulse until you have a crumbly mass (not dry by sticking together).

For filling: Toss blueberries and raspberries in a small bowl with sugar, cornstarch, and lemon juice.
Spread half of crumble mixture into prepared pan and pat down gently. Spread fruit filling evenly over crust. Top as evenly as possible with remaining crumble mixture and press slightly. Chill 30 minutes.

Heat oven to 350 degrees F. After chilled, bake bars 40 to 45 minutes until fruit starts to bubble. Reduce oven to 325 degrees F and bake additional 15 to 20 minutes or until fruit that is bubbling is deeper in color and edges of squares are browned. Cool completely in pan before cutting or refrigerate 2 to 3 hours before cutting.

Source: Pumpkins and Peonies