Fruity Crumble Bars Recipes

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BERRY CRUMB BARS



Berry Crumb Bars image

Economical and easy to make bars. Kids love them. You can use any variety of berry that you like; we used raspberries in this recipe.

Provided by Jan Taylor

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 15

Number Of Ingredients 10

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1 pinch salt
1 pinch ground cinnamon
4 cups raspberries
½ cup white sugar
3 teaspoons cornstarch

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
  • Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
  • Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
  • Bake in the preheated oven until top is slightly browned, about 45 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 43.5 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 48.1 mg, Sugar 21.6 g

FRUIT CRUMB BARS



Fruit Crumb Bars image

These bars make a delicious afternoon snack during holiday time.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
4 cups quick-cooking oats
1 1/2 cups packed light-brown sugar
1 1/2 cups (3 sticks) unsalted butter, cut into 1/2-inch pieces
Apple Filling
Cranberry Filling

Steps:

  • Heat oven to 375 degrees. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in oats and brown sugar. Using your fingers, work butter into mixture until combined; mixture should be crumbly but hold together.
  • Line an 11-by-17-inch baking pan with parchment paper. Press 5 cups oat mixture into bottom of pan. Spread desired filling over oat mixture. Sprinkle remaining oat mixture over filling. Bake until golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut into 1 1/4-by-2 1/2-inch pieces; makes about 60.

FRUIT CRUMB BARS



Fruit Crumb Bars image

These are your basic oatmeal-on-the-top-and-bottom-with-fruit-in-the-middle dessert bars. I usually make them for a potluck or a get-together (along with something else), because they make quite a few, they're good if someone doesn't want chocolate, and most everyone likes them. Also, you can choose whatever flavor of pie filling you want for the middle. They also freeze REALLY well and taste really good cold (not that I would know from personal experience ;) ). Adapted from the Better Homes and Gardens New Baking Book.

Provided by Greeny4444

Categories     < 60 Mins

Time 50m

Yield 40 bars

Number Of Ingredients 6

2 1/2 cups all-purpose flour
2 1/2 cups quick-cooking rolled oats
1 1/2 cups brown sugar, packed
1/4 teaspoon baking soda
1 1/2 cups butter, melted
1 (21 ounce) can pie filling, any flavor of choice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, stir together flour, oats, brown sugar, and baking soda.
  • Stir in melted butter until combined. Set 2 cups of the mixture aside for topping.
  • Press the remaining mixture into the bottom of an ungreased, foil-lined 15x10x1-inch baking pan. Bake at 350 degrees F for 12 minutes.
  • Cut large pieces of fruit in pie filling so they are smaller. Carefully spread pie filling on top of baked crust.
  • Sprinkle the reserved topping mixture over the pie filling, and gently pat the mixture into the filling.
  • Bake at 350 degrees F for 20-25 minutes more (I usually only do 21 minutes) or until the top is golden.
  • Cool in pan on a wire rack. When cool, cut into bars.

Nutrition Facts : Calories 140, Fat 7.3, SaturatedFat 4.4, Cholesterol 18.3, Sodium 60.5, Carbohydrate 17.4, Fiber 0.7, Sugar 8, Protein 1.7

FRUITY CRUMBLE BARS



Fruity Crumble Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 2h10m

Yield 36 bars

Number Of Ingredients 18

3 cups whole-wheat flour
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
3/4 teaspoon ground cinnamon
1 cup rolled oats
1 pound (4 sticks) unsalted butter, at room temperature
1 teaspoon vanilla
2 large eggs, beaten
2 tablespoons pure cane syrup (see Cook's Note)
1 cup sliced almonds
One 15.25-ounce jar spreadable cherry jelly, such as Polaner (see Cook's Note)
1 cup dried apricots, diced
5 ripe peaches, diced (about 4 cups)
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
  • In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
  • In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
  • Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
  • Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
  • In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
  • Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.

BERRY CRUMBLE BARS



Berry Crumble Bars image

I like to think of these fruit and oat bars as a grownup version of one of my favorite lunchbox snacks. I'll bake these through spring and summer and bring them to picnics and cookouts every chance I get. The oat crumble comes together super quickly and the fruit layer works with just about any fresh or frozen berries that are on hand.

Provided by Dan Langan

Categories     dessert

Time 2h15m

Yield 16 bars

Number Of Ingredients 11

Nonstick baking spray
2 1/2 cups fresh or frozen berries (I like a mix of blueberries and quartered strawberries)
1 tablespoon granulated or brown sugar
1 lemon, zested, then 1/2 the lemon, juiced
1 teaspoon pure vanilla extract
Pinch fine salt
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 cup lightly packed light brown sugar
1 teaspoon fine salt
10 tablespoons unsalted butter, at room temperature

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
  • For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
  • For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
  • Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
  • Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.

APPLE CRUMB BARS



Apple Crumb Bars image

This has been a favorite apple bar recipe of mine for many years. I've made these apple crisp bars for parties and for family, and they're always a hit. -Barbara Pickard, Union Lake, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
1-1/2 cups old-fashioned oats
1-1/2 cups packed brown sugar
3/4 teaspoon baking soda
1-1/4 cups cold butter, divided
5 to 6 cups thinly sliced peeled apples
1 cup sugar
3 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.

Nutrition Facts : Calories 174 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 94mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

BLUEBERRY CRUMBLE BARS



Blueberry Crumble Bars image

These bars are always a big hit and are a great way to use those fresh summer berries--though frozen blueberries work just as well. They're especially great with a scoop of vanilla bean ice cream on top.

Provided by magicallydelicious

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h45m

Yield 24

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 ½ cups quick cooking oats
1 ½ cups white sugar, divided
½ teaspoon ground cinnamon
½ teaspoon baking soda
¾ cup cold butter
2 cups blueberries
2 tablespoons cornstarch
2 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
  • Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
  • Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 67.7 mg, Sugar 13.8 g

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