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Layered Strawberry Raspberry Crumble Bars
Prep: 15 minutes
Cook: 40 minutes
Servings: 12 bars
A Taste of Orchard and Oat
Imagine the comfort of a fruit crumble, transformed into a convenient, sliceable bar. These Strawberry Raspberry Crumble Bars capture that magic. A thick, jammy layer of fresh berries provides a burst of tartness that cuts through the rich, buttery oat crumble, creating a perfectly balanced bite that's both rustic and refined.
Materials
- For the Crumble: 1 1/2 cups all-purpose flour, 1 1/2 cups rolled oats, 1 cup packed brown sugar, 1 tsp baking powder, 1/2 tsp salt, 1 cup (2 sticks) cold unsalted butter, cubed
- For the Filling: 2 cups fresh strawberries, diced, 2 cups fresh raspberries, 2 tbsp cornstarch, 1/4 cup granulated sugar, 1 tbsp lemon juice
Preparation
- Preheat your oven to 375°F (190°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out later.
- In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Firmly press half of the crumble mixture into the bottom of the prepared pan to form the base.
- In a separate bowl, gently toss the diced strawberries, raspberries, cornstarch, granulated sugar, and lemon juice until the berries are evenly coated.
Cooking
- Pour the berry filling evenly over the crumble base in the pan.
- Sprinkle the remaining half of the crumble mixture evenly over the berry layer.
- Bake for 35-40 minutes, or until the filling is bubbly and the crumble topping is golden brown.
- Remove from the oven and let it cool completely in the pan on a wire rack. This is crucial for the bars to set properly.
- Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Cut into 12 bars.
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