Mixed Berry Crumble Bars

This summer has been SO hot, like so hot I haven't been able to fathom turning on the oven. Yesterday was actually cool enough to consider satisfying my baking itch. Grab some fruit from a local farm stand and whip up a treat for your family and friends.

This summer has been SO hot, like so hot I haven't been able to fathom turning on the oven. Yesterday was actually cool enough to consider satisfying my baking itch. Grab some fruit from a local farm stand and whip up a treat for your family and friends.

What you will need…

 

  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 1 stick, plus 2 tablespoons, unsalted butter, cubed
  • 3/4 cup old-fashioned oats, no quick cooking oats
  • 1/4 cup pecans, chopped finely
  • 1/4 cup sweetened shredded coconut
  • 1/3 cup strawberry jam
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh blackberries, halved

 

Preheat the oven to 375 degrees and spray a 8 x 8 baking pan with non stick spray, then line with parchment so there is an over hang on two sides. This will make it easier to lift them out when there done.

Get our your handy dandy food processor and pulse together, flour, brown sugar and salt. Add butter and pulse until it comes together. Add oats, pecans and coconut and pulse just a couple times. It will be a dry shaggy mixture.

Set aside 3/4 cup of dough mixture and press the rest into the bottom of the baking pan in an even layer about 1/4 inch thick. Warm the strawberry jam for 30 seconds on the stove top or in the microwave to loosen and spread in a thin layer over the dough. sprinkle blueberries then place blackberries cut side down around the blueberries. Sprinkle the remaining dough on top and add a few more pecans if you like for some extra crunch.

Bake for 30 min, until edges are nicely browned. It may still seem a little underdone, but it firms as it cools. Let sit in the pan for an additional 30 minutes after baking. Use a butter knife to loosen edges and gently lift parchment to transfer to a cutting board. Cut into 9 even squares, or 4 for a larger portion. They are great as is but feel free to top with fresh whipped cream or vanilla ice cream! If you have any leftovers they will keep in a parchment lined air tight container for 1 - 2 days.

Tanya YoungmanComment