FRUIT CRUMBLE BARS

FRUIT CRUMBLE BARS adapted from Mary Berg

Yield: 9 + servings

These are a quick and easy recipe for crumb bars made with a buttery coconut crumble topping and sweet fruit filling. It’s a perfect!

2 cups (270 grams) flour
1/2 cup (60 grams) rolled (old fashioned) oats
1/4 cup (25 grams) unsweetened desiccated coconut
1/2 cup (100 grams) packed brown sugar
3/4 teaspoon (3 grams) kosher salt
1/2 cup (250 milliliters) coconut oil, melted
1/4 cup butter, melted
1 1/2 teaspoons (2 1/2 milliliters) PURE vanilla extract
1 cup (370 grams) cherry jam or flavor of choice – see note

  • Preheat to 350°.
  • Adjust oven rack to the lower third of the oven.
  • Lightly grease a 9 inch square baking pan with nonstick cooking spray.
  • Line the bottom and sides with parchment paper.
  • Mix together the flour, oats, coconut, brown sugar and salt to combine.
  • Pour the melted coconut oil, melted butter, and vanilla extract over the oat mixture, mixing with a hand mixer JUST until combined.
  • Press two thirds of the dough into the bottom of your prepared baking pan.
  • Spread an even layer of jam over the oat layer.
  • Squeeze and crumble the remaining dough EVENLY into small crumble pieces over top the jam.
  • Bake 30-35 minutes until golden brown and the jam is bubbling.
  • Allow the bars to cool COMPLETELY before lifting out of the pan and cutting into squares.

NOTE:

  • Strawberry, apricot, peach, , blueberry, blackberry, raspberry or even apricot pineapple preserves all work really well.
  • You can also substitute cherry pie filling in a pinch. If you do, try to get more fruit and less glaze.

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