Do you love crumbles or cobblers? Do you like things that come in a handy treat sized bar form? Then this is the perfect recipe for you, its a fruity crumble in a bar. TASTY and AWESOME! These can most certainly fall into the category of vegan and gluten free and because fruit is involved, I like to think it will hit at least one of your five a day (winning)!
What I love most about this recipe? You can interchange it with most fruits, fresh or frozen. Ive made them with cherries and mangos and both were winners. I often go for frozen fruit, as its available year around and in plentiful supply at my local Aldi freezer section, oh and cheaper than fresh more often than not.
This is a great treat for friends, families, colleagues and yourself! I tend to bake on Sundays so that my colleagues have a sweet treat on Mondays, I feel its a great way to start the week on what can otherwise be the worst day of the week. My colleagues LOVE these and are often a requested item. They are also a great for kids!
Please note that I doubled the recipe below, hence basically double of everything in the pictures.
The Ultimate Crumble Bar
Makes: 1 9x13in Pyrex dish Prep time: 15 mins Cook time: 55-60mins Total time: 75 mins
For the crumble
- 1/2 cup (125g) unsalted butter
- 1 cup (128g) plain flour (you an also use gluten free flour)
- 3/4-1 1/2 cup (105-150g) porridge oats
- 1/2 cup (100g) caster sugar
- 1/4 cup (50g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 teaspoons xantham gum (if using gluten free flour)
- 2 cups (200g) blueberries (or any fruit fresh or frozen; if using frozen don’t thaw)
- 1/3 cup (66g) granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch/cornflour
- 1 tsp ground cinnamon
Now how to make these truly amazing crumble bars:
1.Preheat oven to 350F. Line an 8-inch square pan with greaseproof paper; put aside.
2. On the hob/stove top melt the butter (or use your microwave, I hate how inevitably it ‘pops’ and goes all over he microwave, so I find it cleaner to do on the hob).
3. Whilst the butter is melting, in a bowl, combine the flour, oats, sugars, and cinnamon, stir to combine.
4. Once the butter is melted, add to the flour and oat mixture.
Mixture will be dry and sandy with some larger, well-formed crumble pieces. (Often I find that the mixture is still quite wet and add in another 1/2-1 cup of oats, which get it to the point of the picture below).
5. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
6. Transfer remaining mixture to prepared pan, and using a spatula or your hands, hard-pack the mixture to create an even, smooth, flat crust; set aside.
Once flattened, the bottom of your crust should be nice and uniform as below.
Now for the awesome fruit filling!
7. In a large mixing bowl (save on the washing and use the same you made the crust and crumble in), combine the lemon juice, sugar, cornstarch and cinnamon, stir until smooth.
8. Add in your blueberries to the cornstarch mixture and stir to coat all the blueberries, this is what makes the filling extra unctuous and thick.
9. Evenly scatter the blueberry mixture over the crust.
10. Take the last of your crumble mixture and evenly sprinkle over the blueberries. There should be chunky and thin bits in this mixture.
11. Bake for about 55-60 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. If using fresh berries, baking time will be less, take off a minimum of 15 minutes, possibly more. Watch the bars, not the clock, check on them from the 30 minute point onwards.
Once out of the oven, allow to cool for at least 30 minutes, then move to a wire rack and allow bars to cool completely before slicing (you can even stick them in the fridge if you like). Dont rush the cooling process, cutting the bars before they’ve completely cooled leaves a crumble mess with many bars falling apart. Bars need to be kept in a airtight container at room temperature for up t0 3 days or in the fridge for up to 5 days.
Remember to share with friends and enjoy!