Berry Crumb Bars

Last Friday was our annual company spring picnic. And on Wednesday, someone approached me wondering what I planned to make. Ah the pressure! I had a plan...I wanted to make a vegan gluten-free strawberry shortcake triflerole (trifle-casserole). You know, something healthy that everyone could eat, plus it seemed like a challenge!



But then I didn't want to waste the money on the gluten-free baking mix at the store without already owning xantham gum or some other crazy thickener needed (also: I have no experience with gluten-free baking).

And then I made a vegan vanilla cake from a cupcake recipe and it was HORRIBLY dense (so I tossed it...after eating a piece).

I considered making a peanut butter chocolate dessert, but someone always brings in chocolate.

Lastly, I looked into my fridge, recently stocked by my gracious and loving mother, and was reminded of the berries that I had intended to use for the shortcake.



Sometimes the simple things are the best enjoyed AND are best shared (when they contain an entire stick of butter). I found a delicious-looking crumb bar recipe while wandering through my favorite food blogs and the rest is history. All of the crumb ingredients were tossed into my standing mixer and put on low for a minute or two until crumbly. I cannot believe I didn't know about this trick before buying a pastry cutter a few years back.

Crumble, berry, crumble, bake. 

This was a beyond simple dessert with an impressive appearance and taste. The combination of the buttery crumbles and sticky sweet berries was similar to an actual crumble or cobbler, but not quite as difficult to eat. These would be perfect served still warm, topped with a scoop of vanilla bean ice cream.

I'm planning on making these again soon, DOUBLING the berries and maybe adding raspberries into the mix. (Has anyone had a bumbleberry pie? Jamestown Pie makes an awesome version if you're ever in the Williamsburg area.) I'll let you know how that idea flies. For now, I'm off to the beach for my family's annual vacation! :-)

Happy weekend,

Berry Crumb Bars

Adapted from Smitten Kitchen

Servings: 15 bars

Ingredients

1/2 cup white sugar

1/2 cup brown sugar

1 teaspoon baking powder

2 cups flour (I used white whole wheat flour)

1/2 cup ground flaxseed meal*

1/2 cup quick cooking oats*

1 cup salted butter

1 egg

1/4 teaspoon salt

Zest and juice of one lemon

4 cups blueberries (or 2 cups blueberries, 2 cups chopped strawberries)

1/2 cup white sugar

4 teaspoons cornstarch (or arrowroot flour)

*Alternatively, you could just use 3 cups flour instead of adding flaxseed meal and oats

• Preheat oven to 375 degrees and grease a 9x13 inch pan

• In a medium bowl, combine sugar, flour, flaxseed meal, oats, baking powder, salt and lemon zest. Using a pastry cutter, fork, or standing mixer, blend in butter and egg until crumbly and butter is broken down into pea-sized pieces. Push down 1/2 of the dough into the bottom of the prepared pan.

• In another bowl, stir together remaining sugar, cornstarch, and lemon juice. Mix in blueberries. Pour the berry mixture over dough in pan, and crumble to remaining dough over berries.

• Bake for 45 minutes or until top is slightly brown. Cool completely before cutting into squares.

Notes: I halved the recipe for an 8x8 pan of crumb bars. I used one egg white rather than one whole egg; all other ingredients should halved evenly.