Mixed Berry Crumb Bars

by angelika on March 17, 2013

Berry Crumble Bar

Remember me? I’ve been having an aversion to my kitchen lately, which is making it very difficult to keep up with my blog! The good news is, there is a pretty good reason why. I am half way through my pregnancy with baby #3. (it’s a girl!) The bad news is, for the first time while pregnant, I want nothing to do with food! It’s crazy. I spent my second trimester perfecting homemade bread with #1 and pickling veggies with #2. This time around nothing sounds good, and I just want to eat take out burritos. (it’s been pretty great for my pregnancy weight gain though- this may be my first non +50lb pregnancy)  Good thing Stephen has access to amazing food at his store- or the kids I do have would be starving. I am hoping this aversion is on it’s way out- for all of our sakes.

Berry Crumble Bar-2

Preheat the oven to 375º. Grease a casserole dish. 9 x 13 or so. Mine is a tad larger.In a medium size bowl, mix together the flour, sugar, salt and cinnamon. Cut in the shortening and butter with a pastry blender, or a fork.

 The original recipe used all purpose flour, and all shortening. Frankly, I only had 1/2 cup of shortening left, so I subbed for half butter; I always prefer the flavor with butter. I love that these are 100% whole grain, and you seriously can’t tell the difference. If anything, the whole wheat adds a great nuttiness.

Once the butter mixture is mostly incorporated add the egg, having beaten it lightly first. Blend it in.

In another bowl mix the cornstarch and sugar. I go out of my way to find a non-GMO certified cornstarch. GMO anything really freaks me out. Add the zest of half an orange, and the juice. Lemon would also be lovely. I just happened to have an orange on hand. These early berries are not super sweet, the extra hit of juice works beautifully. Gently stir in the berries so they don’t break.

Press half of the flour mixture into the pan to form a bottom layer. Pour the berries over, and arrange in a single layer. Cover with the remaining crumb dough. Bake for 45 minutes until lightly golden. Let the dish cool completely before you cut the bars.

 

Berry Crumble Bar-5

Berry Crumble Bar-4

Berry Crumble Bar-6

Berry Crumble Bar-7

5.0 from 2 reviews
Mixed Berry Crumb Bars
 
Prep time
Cook time
Total time
 
Recipe type: breakfast
Serves: 16
Ingredients
  • 3 cups whole wheat pastry flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ cup (non hydrogenated) shortening
  • ½ cup cold butter, cubed
  • 1 egg
  • 4 cups fresh berries- I used 2 cups diced strawberry, 1 cup blueberry and 1 cup raspberry
  • ½ cup sugar
  • 3 tsp cornstarch
  • zest and juice of half an orange
Instructions
  1. Preheat the oven to 375º. Grease a casserole dish. 9 x 13 or so.
  2. In a medium size bowl, mix together the flour, sugar, salt and cinnamon. Cut in the shortening and butter with a pastry blender, or a fork.
  3. The original recipe used all purpose flour, and all shortening. Frankly, I only had ½ cup of shortening left, so I subbed for half butter; I always prefer the flavor with butter. I love that these are 100% whole grain, and you seriously can’t tell the difference. If anything, the whole wheat adds a great nuttiness.
  4. Once the butter mixture is mostly incorporated add the egg, having beaten it lightly first. Blend it in.
  5. In another bowl mix the cornstarch and sugar.
  6. Add the zest of half an orange, and the juice. Lemon would also be lovely.
  7. These early berries are not super sweet, the extra hit of juice works beautifully. Gently stir in the berries so they don’t break.
  8. Press half of the flour mixture into the pan to form a bottom layer. Pour the berries over, and arrange in a single layer. Cover with the remaining crumb dough. Bake for 45 minutes until lightly golden.
  9. Wait for the bars to cool completely, then cut into desired size.

{ 4 comments… read them below or add one }

Melissa March 21, 2013 at 4:43 am

These look amazing. The kids and I are going to make them together on Friday!

Reply

AJ May 15, 2013 at 4:41 pm

These bars look amazing and I love that you can switch up the fresh fruit depending on the season. These are so much better for you than the store-bought, highly processed stuff in the grocery store… How long do you think these will keep and could they be frozen – assuming they last that long?

AJ.

Reply

angelika May 17, 2013 at 2:26 pm

Thank you AJ! The bars will keep a week, at most, on the counter in an airtight container. They start to get mushy. I’ve never tried freezing them, they don’t last long enough here. If you do try it, please let me know how it turns out!

Reply

Dad May 30, 2013 at 3:52 pm

Amazing photos and welcome back. I’ve missed your blogs and was wondering what happened. Great job as always!@!
xoxox

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