RASPBERRY CRUMBLE BARS
These Raspberry Crumble Bars are THE BEST! So soft, buttery, and delicious. My favorite summer dessert.
Provided by Lindsay
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
- Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
- Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
- Remove from oven. They will need a little time to set up into "bar" formation, so chill them for a few hours to get them really solid. Orrrr... cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.
Nutrition Facts : Calories 366 calories, Sugar 22.6 g, Sodium 192.1 mg, Fat 15.8 g, SaturatedFat 9.9 g, TransFat 0.6 g, Carbohydrate 51.3 g, Fiber 3.8 g, Protein 4.5 g, Cholesterol 40.7 mg
BERRY CRUMBLE BARS
Berry Crumble Bars are bursting with fresh mixed berries and topped with a pecan-studded crumble. These bars are easy to make and perfect to serve at any spring brunch or party.
Provided by Jamie
Categories Bar Desserts
Time 1h
Number Of Ingredients 15
Steps:
- 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.
- Add your berries to a large bowl and gently toss them with the lemon juice.
- In a small bowl, whisk together the granulated sugar and cornstarch. Sprinkle the cornstarch and sugar mixture over the top of the berries and gently toss to cover the berries with the mixture. Pour berries evenly over the crust.
- Crumble the remaining crumble topping over the berries. To make little clumps, simple squeeze the crumble topping in your hand and sprinkle the crumbs to create a topping layer. Sprinkle pecans on top of crumble topping.
- Bake in preheated oven for 45 minutes, or until the topping is golden brown. Cool completely before serving.
- Serve these berry crumble bars alone, or slightly warmed up with a scoop of vanilla bean ice cream.
Nutrition Facts : Calories 306 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 15 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 8 grams saturated fat, Sodium 105 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
FRUITY CRUMBLE BARS
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
- In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
- In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
- Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
- Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
- In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
- Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.
FRUIT FILLED CRUMBLE BARS
These are easy and yummy. I usually use strawberry or raspberry preserves, but they will work with any kind.... Have added peanut butter (crunchy kind melted for 30 seconds in the microwave) to the cake mix & oatmeal mixture along with the butter, then used grape & raspberry preserves and made peanut butter and jelly...
Provided by Joelle Johnson
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- 1. Mix cake mix & oats in bowl. Pour in melted butter stir until crumbly.
- 2. In another bowl put preserves & water stirring well to thin out preserves.
- 3. Pat 1/2 of the crumb mixture in ungreased 8x8 pan patting well to make crust.
- 4. Spread preserves over bottom layer stopping about 1/4 inch in from all the sides (don't spread preserves to edge of pan they will burn)
- 5. Sprinkle remaining crumb mixture over top completely covering preserve mixture, pat top down evening out layer of topping.
- 6. Bake for about 18-20 minutes at 375 degrees (they will be light colored not brown at all but don't cook for any longer than 20 minutes cause the bottom will burn. Remove from oven and cool. When cool cut into bars... enjoy
FRUIT CRUMB BARS
These are your basic oatmeal-on-the-top-and-bottom-with-fruit-in-the-middle dessert bars. I usually make them for a potluck or a get-together (along with something else), because they make quite a few, they're good if someone doesn't want chocolate, and most everyone likes them. Also, you can choose whatever flavor of pie filling you want for the middle. They also freeze REALLY well and taste really good cold (not that I would know from personal experience ;) ). Adapted from the Better Homes and Gardens New Baking Book.
Provided by Greeny4444
Categories < 60 Mins
Time 50m
Yield 40 bars
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, stir together flour, oats, brown sugar, and baking soda.
- Stir in melted butter until combined. Set 2 cups of the mixture aside for topping.
- Press the remaining mixture into the bottom of an ungreased, foil-lined 15x10x1-inch baking pan. Bake at 350 degrees F for 12 minutes.
- Cut large pieces of fruit in pie filling so they are smaller. Carefully spread pie filling on top of baked crust.
- Sprinkle the reserved topping mixture over the pie filling, and gently pat the mixture into the filling.
- Bake at 350 degrees F for 20-25 minutes more (I usually only do 21 minutes) or until the top is golden.
- Cool in pan on a wire rack. When cool, cut into bars.
Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 4.4, Cholesterol 18.3, Sodium 60.5, Carbohydrate 17.4, Fiber 0.7, Sugar 8, Protein 1.7
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