Berry Oat Crumble Bars

DSC_0022These berry bars got me through the past 4-5 days – they seriously saved me a number of times. Future note to self: when moving, always make something in bar form that is packed with carbs and easy to eat. Yes, we moved! We now own a lovely little house in north Ann Arbor, with an amazing kitchen, I’m in heaven:

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These bars were perfect to have when there was literally nothing else in the kitchen because they can be eaten for breakfast, or a snack or dessert. I would call this one of the easiest and most satisfying treats around. I also wanted to get rid of a lot of my winter frozen berry stash to make room for fresh summer berries, so this recipe was perfect.

Reminder!: The Wednesday Kerrytown Evening Market starts this week! June 5th, 4-8pm. If you are in the Ann Arbor area, go over to the Oh Dear Bakery facebook page  to find out about the promo for this week – get a free cookie for coloring! Hope to see you there.

Berry Oat Crumble Bars

Adapted from Smitten Kitchen

For the crust:

  • 1 1/2 cups AP flour
  • 3/4 cup brown sugar
  • 1 1/4 cup oats, coarsely ground
  • 3/4 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup (1 1/2 sticks) butter, cut into small pieces

For the berry filling:

  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 Tbsp flour
  • 1 lb. berry of your choice, I used blueberries, raspberries and cranberries
  • 1/4 cup lemon juice
  • 2 Tbsp butter, melted and cooled

Preheat the oven to 350. Grease, line and then grease again a 9×13 pan.

Combine the flour, brown sugar, ground oats, salt, baking powder, baking soda and cinnamon in a bowl. Toss in the butter and begin to work it in with your hands, like you would a pie dough. Keep working in the butter until no large pieces remain. You could also do this in a food processor.

DSC_0001Reserve 1 – 1 1/2 cups of the mixture, then press the rest of it into the pan.

DSC_0010Bake the bottom layer 12-15 minutes, until slightly golden.

While it’s baking, prepare the berry mixture by combining all the ingredients listed under “berry filling” and gently stir to coat.

When the crust has cooled a bit, top it with the berry mixture, then the rest of the reserved dough.

DSC_0019Bake for another 40-45 minutes, until the berries a bubbly and the crumb is golden brown, make sure to rotate half way through!

Now allow to cool, and even refrigerate before cutting into squares; the cooler they are the less mess you will make! This was my first time taking a picture inside my refrigerator:

DSC_0025Have fun creating your own berry combinations! You could even put a layer of jam in there… yum…

“Jam?!”

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