Cranberry Blueberry Crumb Bars
User Reviews
5
Cranberry Blueberry Crumb Bars
Description
Cranberry Blueberry Crumb Bars feature a two-part construction with a wholesome crust and a vibrant fruit filling. The crust uses a combination of whole wheat flour, almond flour, and old fashioned oats mixed with coconut oil and sweetened lightly, offering a crunchy yet tender texture. The filling is made by simmering fresh or frozen cranberries and blueberries with lime juice, sugar, and water until softened, enhanced with chia seeds for slight thickening.
The baking process involves pressing most of the crumbly dough into a pan as the base, spreading the prepared berry mixture evenly on top, and then crumbling the remainder of the dough over the fruit before baking until golden. Cooling twice—first in the pan and then out—helps the bars set for clean slices.
They are versatile for snacking or dessert and can be stored at room temperature for a day or refrigerated for up to four days. Alternative flour options and additions like citrus zest can be incorporated to modify flavor or meet gluten-free needs.
Ingredients
For the Cranberry Blueberry layer:
- 3/4 to 1 cup blueberries fresh or frozen
- 1/2 cup cranberries fresh or frozen
- 2 tsp lime juice
- 2 tbsp sugar raw or other
- 3 tbsp water
- 1 tsp chia seeds
Crust:
- 3/4 cup whole wheat flour
- 3/4 cup old fashioned oats use certified gf if needed
- 1/4 cup almond flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 to 1/3 cup granulated sugar unrefined raw or other, ground form
- 2 tbsp coconut oil solid
- 1 tsp lime juice
- 1 tsp vanilla extract
- 2 tbsp almond milk or more
Instructions
Cranberry Blueberry layer:
- Mix everything in a saucepan and cook over medium heat for 8 to 10 minutes or until most of the berries break down. Mash some the berries.
For the crust:
- Preheat the oven to 350 degrees F / 180ºc.
- In a bowl, add all ingredients through sugar. mix well. Add oil, lime juice and vanilla and mix in well with your hands.
- Sprinkle almond milk on the mixture and mix until the mixture is crumbly but starts to stick together.
- Press 3/4 of the mixture in a parchment lined pan until even. (9 by 5 inch)
- Pour the blueberry cranberry mix on the crust and spread evenly.
- Spread rest of the crust on top to make the crumb. spray oil on top (optional)
- Bake for 35 minutes or longer until golden on top. Cool for 10 mins, then remove from the pan. Cool another 10 mins or more before slicing. Store on the counter for the day or refrigerated for upto 4 days.
Notes
- To make gluten-free bars, substitute the wheat flour with gluten-free oat flour or a gluten-free flour blend and add additional chia seeds to the almond milk to help bind the crust.
- Adding lemon or lime zest to the crust mixture enhances the citrus notes complementing the berries.
- These bars store well in the fridge for up to four days and can be kept at room temperature for a day for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Sodium | 157mg | 7% |
| Potassium | 112mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 3.6mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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