Friday, January 28, 2011

Recipes Revisited:Berry Crumble Bars

Okay, I know it's winter and fresh berries are out of season. But spoiled rotten 21st century Americans that we are, we can get them in the stores year round. And my girls love strawberries and eat them regularly.

But even if you don't want to buy fresh berries, frozen ones are available in your supermarket year round. And in this recipe the berries are cooked, so there's need to defrost them.

This recipe, adapted from one on "Baking Bites", works well with any combination of berries. Tonight I'm making it with frozen raspberries and blueberries, which is a knockout flavor combination.

Berry Crumble Bars

The Filling:
3 cups of berries--any combination of your choice, fresh or frozen
1 tsp lemon juice

1/2 cup sugar
2 tsp corn starch

The Crust and Topping:
1 1/2 cups all purpose flour
1 1/2 cups oatmeal (the old fashioned, not the quick cooking kind)
1 cup brown sugar
1 tsp vanilla
3/4 cup canola oil
1/2 tsp baking soda
1/2 tsp salt

Combine lemon juice and berries in a saucepan. Cook for 8-15 minutes until berries soften.
Combine the sugar and corn starch in a small bowl.
Add to the berries, stir and cook over a high heat for 1-2 minutes, stirring often, until the mix thickens.

Let the mixture cool a little while you make the crust.
Place all the rest of the ingredients in a food processor and process together until you have a crumbly mixture. Set aside 1 1/2 cups of the mix.
Pat the rest of the mix into a greased 9x13 pan to form a flat crust.
Spoon the berry filling over the crust, spreading it to cover the crust completely.
Sprinkle the remainder of the crust/crumble mix over the top to cover the fruit.

Bake at 350 degrees F for 30-35 minutes until the top is a golden brown.

Serve hot or cold. Delicious topped with a little whipped cream, but just as good plain.

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