Description
These berry oatmeal crumble bars are the perfect healthy dessert, snack, or even breakfast! An oat crumble doubles as the crust and topping, sandwiching a juicy mixed berry filling. A wonderful way to use up summer berries!
Ingredients
Scale
For the Oat Crust/Crumble Mixture:
- 1 cup plus 1 tablespoon (135g) whole wheat pastry flour (or all-purpose flour)
- 3/4 cup old-fashioned rolled oats (use certified gluten-free if needed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/3 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup (118ml) coconut oil, melted and cooled slightly (or melted unsalted butter)
For the Berry Filling:
- 2 1/2 cups mixed berries (fresh or frozen – such as blueberries, raspberries, blackberries)
- 1 tablespoon cornstarch
- 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
- 2 tablespoons pure maple syrup
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Spray an 8×8 inch glass or metal baking dish with nonstick spray. Lining with parchment paper, leaving an overhang, is recommended for easy removal. Set aside.
- Make Crust/Crumble Mixture:
- Combine Dry: In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
- Combine Wet: In a separate large bowl, whisk together the egg, brown sugar, vanilla extract, and melted (slightly cooled) coconut oil until smooth.
- Combine Wet & Dry: Add the dry ingredients to the wet ingredients. Stir with a rubber spatula or wooden spoon until the mixture turns into a thick, crumbly dough.
- Form Base Crust: Reserve about 3/4 to 1 cup of the dough mixture for the topping. Press the remaining (larger portion) dough firmly and evenly into the bottom of the prepared pan to form the crust.
- Make Berry Filling: In a medium bowl, combine the mixed berries (fresh or frozen), cornstarch, lemon juice, and maple syrup. Stir gently until the berries are evenly coated and the cornstarch is mostly dissolved.
- Assemble Bars: Pour the berry filling evenly over the pressed crust. Crumble the reserved dough mixture evenly over the top of the berry layer.
- Bake: Bake for 30-35 minutes, or until the crust is golden brown on the edges and the topping is lightly golden and set. (Original recipe notes 25-50 min; start checking around 30 min).
- Cool Completely: Let the bars cool completely in the pan on a wire rack before cutting. This is crucial for the filling to set properly and for clean slices. (Unless serving warm with ice cream, allow at least 1-2 hours cooling).
- Serve: Once completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut into 9 squares (or desired size). Serve as is, or warm slightly and serve with vanilla ice cream.
Notes
- Flour: Whole wheat pastry flour yields a tenderer crumb than regular whole wheat. All-purpose flour can be substituted 1:1.
- Berries: Use fresh or frozen berries. Do not thaw frozen berries before using; the baking time might be slightly longer.
- Coconut Oil: Melted butter (unsalted) can be substituted for coconut oil.
- Cooling: Allowing the bars to cool completely is very important for the filling to set and to prevent crumbling when cutting.
- Storage: Store cooled bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.