Fruit Crumble Bars - My Recipes for You

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Thursday, May 16, 2019

Fruit Crumble Bars

Buttery crumb bars filled with mixed berries and a touch of lemon. This simple recipe uses the same mixture for the the crust and topping.


Okay, let’s be honest here. We all are guilty of having fruit that sits in the fridge and gets a little too ripe. And then you let it just sit there because it’s too ripe to eat, but you don’t want to throw it out. Life gets busy, you go out for dinner, go to friends for BBQs—it’s okay! You’re not alone. We’ve all been there.

Buttery crumb bars filled with strawberries, raspberries, blueberries, and blackberries. This simple recipe uses the same mixture for the the crust and topping.

Ingredients
For the filling
  • 4 cups fresh fruit, chopped*
  • 1/2 cup sugar
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 3 tbsp chia seeds
For the crumble
  • 1 1/2 cups rolled oats
  • 2 cups Bob's All Purpose Gluten Free Flour
  • 1 cup brown sugar
  • 1/2 tsp salt
  • 1 cup vegan butter, like Earth Balance, melted
Instructions
  1. Begin by making the filling. Over medium heat, bring the rhubarb, raspberries, and sugar to a boil. Let the mixture cook until mostly all the rhubarb has lost it's shape, about 15 minutes.
  2. Take the fruit mixture off the heat and stir in the orange zest, vanilla, and chia seeds.
  3. While the filling is cooling (about 15 minutes), preheat the oven to 350 degrees Fahrenheit and line a 9 x 9 inch pan with parchment paper.
  4. Mix together the flour, oats, brown sugar, and salt in a medium sized mixing bowl.
  5. Add the melted butter to the flour and oat mixture and mix well.
  6. Take 2/3 of the crumble and press it down into the prepared pan. Then spread the fruit mixture on top. Finally, place the remaining crumble on top of the filling.
  7. Bake in the oven for 55 minutes. Let cool completely (yes, I am talking a few hours) on a wire rack before cutting into slices.
Recipe Notes

* I've tried a few different variations, including rhubarb + raspberries; strawberries + blueberries; and (as photographed) raspberries + blueberries. Essentially, I use whatever fruit I have in the fridge!

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