These Mixed Berry Crumble Bars utilize the best of summer produce for a refined sugar-free treat that taste like a pie but without the hassle!
Well hello there! It’s been a hot minute since I’ve updated the blog with a new recipe and for that, I apologize. June has been a crazy month – first I was prepping for my final, then I graduated and finally my 27th birthday. Suffice to say I want to actually slow down and savor the rest of the summer. A few things on my bucket list: visit the farmers market each weekend, go cherry picking, eat outside as much as possible and go for long bike rides along Lake Washington. I would love to know what’s on yours!
My local farmers market is small but mighty. It has a great selection of stands with fresh produce, meat, and cheese. Lately, I’ve been stocking up on cherries like nobody’s business.
Sometimes though my eyes are bigger than my stomach and I end up with way more cherries than I need, which is how these Mixed Berry Crumble Bars came about. Fresh Rainier Cherries are combined with blueberries, lemon juice and maple syrup and simmered into a semi-thick jam. You then pour the mixture over a whole wheat and rolled oat crust. It’s like an easier version of a pie but no less delicious!
These Mixed Berry Crumble Bars would be a great dessert to serve for 4th of July! Topped off with a scoop of coconut milk ice cream, your guest will be in heaven. Enjoy!
If you decide to take a chance on these Mixed Berry Crumble Bars, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 tablespoon cinnamon
- ¼ cup coconut sugar
- 1 teaspoon salt
- 1½ sticks organic unsalted butter, cut into chunks
- 2 cups pitted cherries
- 1 cup frozen or fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoons maple syrup
- ⅓ cup water
- 2½ teaspoons cornstarch
- Preheat oven to 350 degrees F. Line a 8 by 8-inch baking pan with foil.
- For the crust: Combine the rolled oats and whole wheat flour in a food processor. Pulse until the rolled oats are finely ground. Add in the rest of the ingredients and pulse for another 15 seconds, until the dough easily holds together. Press half the mixture into the bottom of the baking pan. Reserve the rest for the crumble mixture.
- For the filling: In a medium pot, simmer cherries, blueberries, lemon juice, maple syrup and water over low. Mix together 1 teaspoon water and cornstarch. Pour into the berry mixture. Cook until the mixture has thickened, about 12 minutes.
- Assemble: Pour the berry mixture over the bottom crust. Crumble the rest of the dough over top and bake for 30 minutes. Serve.