Berry Delicious Crumb Bars

This post is going to be short and sweet. I'm about to head out to the beautiful Balboa Island to reunite with my best friends from school, who I miss so much! I can't wait to see all their beautiful faces and spend the night catching up…but I figured I couldn't leave without sharing these amazing bars I made recently.

Sometimes, when I go to Costco, I overbuy. I see like six pounds of strawberries for $10 and need to buy them. Six pints of raspberries for $8? Sign me up! A clamshell of blackberries? I'm in. Problem is…I end up with more berries, cherries, and fruit than I know what to do with. So what do I do? Make tons of baked goods that are full of fresh fruit, which doesn't turn out bad for anyone.

vitiligo treatment cure12/07/IMG_7390-757×1024.jpg” width=”600″ height=”811″ />The other day, when searching for a recipe to make using the masses of berries in my fridge, I remembered the Blueberry Oatmeal Crumb Bars I made back in September. Those bars were darn good, but failed to get the attention they deserved because of my lack of a camera and my use of Hipstamatic for the pictures. So, I decided to give them new life, with a dose of almonds in the crust and replacing the strawberries and raspberries for the blueberries in the filling.

These bars are summery, portable, and way delicious. You can replace the fruit with blueberries, blackberries, or cherries. You can use all raspberries, or all strawberries. Pecans, walnuts, sunflower seeds, or whatever nuts you want can be subbed in for the almonds. These bars are so versatile, they definitely deserve a spot in your recipe box. Enjoy!

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Berry Delicious Crumb Bars

Yield: 18 bars

Ingredients
For the filling
1 1/2 cups fresh raspberries
1 1/2 cups fresh strawberries, chopped
1/4-1/2 cup sugar (adjust based on how sweet/tart your fruit is)
1/4 teaspoon salt
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Crumble and Crust
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
1/2 cup slivered almonds
3/4 cup butter, softened and cut into 7-9 pieces
1/2 tsp baking soda
1/2 tsp salt
Instructions
To make the filling, place berries in a medium saucepan. Cook over medium heat, stirring often, until the berries are soft and tender, 8-10 minutes. Add the sugar and cornstarch to the berries, and bring to a boil. Cook an additional 1-2 minutes, or until thickened. Remove from heat and set aside.
Preheat the oven to 350 degrees and grease a 9×13 inch baking dish.
In a food processor, add all the ingredients for the crust and crumble topping. Pulse in 1-second intervals until the mixture resembles coarse crumbs. If you don’t have a food processor, combine all ingredients using a pastry blender or two forks until all combined and resembling coarse crumbs. Reserve 1 1/2 cups for the topping, then press the rest of the mixture evenly into the bottom of the prepared baking dish.
Use a spoon to drop dollops of the berry filling over the crust, and use a spatula to spread the mixture over the entire surface.
Use your fingers to squeeze together clumps of the remaining crumble topping, and sprinkle evenly over the berry filling.
Bake until golden-brown, 30 to 35 minutes. Cool completely before slicing and serving, or serve cobbler-style by scooping with a spoon. Enjoy!
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