You know, I love myself a good sale. I’ll spend money that I don’t have if I see an amazing sale, and will go out of my way to stock up on whatever is on sale. Sadly, while others may look to clothes, shoes and purses, I have averted my eyes from such material things (and to save my poor over-stuffed closet!) and turned my hawk eyes towards the best prices for butter, chocolate and flour. Needless to say, when I went to the market and saw that blueberries, strawberries AND raspberries were on sale for only $1.88, I nearly fainted. I. Could. Not. Help. Myself. And proceeded to buy 3 pints of each. Since berries spoil quite easily, I couldn’t find a better excuse to make these delicious (and pretty healthy!) fruit crumble bars.
They are an adaptation of my blueberry bar recipe, and served as an excuse to finally take decent pictures of them since last time, I had a crappy camera and people ate them too quickly. I bought whole wheat flour last week, and have been trying out different recipes to see whether it makes a significant difference in taste & texture. I found that the whole wheat flour worked really well in these bars, as did the brown sugar I was given as a present. The taste is very buttery, even though there isn’t a whole lot of butter in here, considering the amount of bars the recipe yields. The berries really shine through, and are given an added kick with the lemon juice and lemon zest that’s incorporated throughout. Serve this from the fridge, or warmed up with some vanilla ice cream! Yummm!
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 3 cups whole wheat flour
- 1 cup cold butter (2 sticks or 8 ounces)
- 1 egg
- 1/4 teaspoon salt
- Zest and juice of two lemon
- 2 cups fresh/frozen blueberries
- 1 cup fresh/frozen raspberries
- 2 cup fresh/frozen sliced strawberries
- 1/2 cup brown sugar
- 4 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries, raspberries and strawberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for an hour, or until top is slightly brown. Cool completely before cutting into squares.
- Nom nom nom.