#crumblebars

The sweetness of blueberries combined with a buttery crumble crust and topping make these Homemade Blueberry Crumble Bars a delightful treat. Ideal as a dessert or snack!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon salt. 1 cup cold unsalted butter, cut into small pieces. 1 large egg. 1 teaspoon vanilla extract. 3 cups fresh or frozen blueberries. 1/2 cup granulated sugar for filling. 2 tablespoons cornstarch. 1 tablespoon lemon juice. 1/2 cup old-fashioned rolled oats. 1/4 cup packed brown sugar. 1/4 cup cold unsalted butter, cut into small pieces. 1/2 teaspoon ground cinnamon.

Instructions: Preheat your oven to 375F 190C and grease a 9x13-inch baking pan. In a large bowl, combine 2 cups of flour, 1 cup of sugar, baking powder, and salt. Cut in 1 cup of cold butter until the mixture resembles coarse crumbs. In a separate bowl, beat the egg and stir in the vanilla extract. Add the egg mixture to the crumbly mixture and mix until combined. Press half of this mixture into the bottom of the prepared baking pan to form the crust. In another bowl, combine the blueberries, 1/2 cup sugar, cornstarch, and lemon juice. Mix well. Spread the blueberry mixture evenly over the crust in the pan. In a separate bowl, mix together the oats, brown sugar, 1/4 cup cold butter, and ground cinnamon until it forms a crumbly topping. Sprinkle the oat topping over the blueberry layer. Bake in the preheated oven for 45-50 minutes or until the top is golden brown and the blueberry filling is bubbly. Allow the bars to cool completely before cutting into squares. Enjoy your homemade blueberry crumble bars!

Prep Time: 20 minutes

Cook Time: 45 minutes

These Vanilla Peach Plum Pie Crumble Bars are a delightful combination of sweet peaches and tangy plums, enhanced with the warmth of vanilla bean. The buttery oat crumble adds a delicious crunch to every bite, making these bars irresistible.

Ingredients: 1 cup diced peaches. 1 cup diced plums. 1 vanilla bean, seeds scraped. 1 tablespoon lemon juice. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 and 1/2 cups all-purpose flour. 1/2 cup rolled oats. 1/2 cup brown sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed.

Instructions: Preheat the oven to 350F 175C. Grease and line an 8x8-inch baking dish with parchment paper. In a mixing bowl, combine diced peaches, diced plums, scraped vanilla bean seeds, lemon juice, granulated sugar, and cornstarch. Toss until fruit is evenly coated. Set aside. In another bowl, mix together flour, oats, brown sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Press half of the crumble mixture into the bottom of the prepared baking dish. Spread the fruit mixture over the crumble layer in the baking dish. Sprinkle the remaining crumble mixture evenly over the fruit layer. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the fruit filling is bubbly. Allow to cool completely in the baking dish before slicing into bars. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 40 minutes

These crumble bars are irresistible because they have the perfect amount of sweet blackberries and salty hazelnuts.

Ingredients: 1 cup blackberries. 1/4 cup granulated sugar. 1 tablespoon cornstarch. 1 cup all-purpose flour. 1/2 cup chopped hazelnuts. 1/2 cup brown sugar. 1/2 cup unsalted butter, melted. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Blackberries, granulated sugar, and cornstarch should all be mixed together in a small bowl. Put away. Mix the hazelnuts, brown sugar, salt, melted butter, and vanilla extract in a different bowl. Mix until it falls apart. Put half of the crumb mixture in the pan's bottom after it's been ready. Put the blackberry mix on top of the crust in an even layer. Cover the blackberry layer with the rest of the crumb mixture. After the oven is hot, bake for 25 to 30 minutes, or until the top is golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the wonderful taste of sweet strawberries and sour rhubarb together in these vegan crumble bars. These are great for a summer treat or any time you want a sweet snack.

Ingredients: 2 cups oats. 1 cup almond flour. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract. 1 1/2 cups diced strawberries. 1 1/2 cups diced rhubarb. 1/4 cup cane sugar. 2 tablespoons cornstarch. 1 tablespoon lemon juice.

Instructions: Warm your oven up to 350F 175C and put parchment paper in a baking dish. Put oats, almond flour, maple syrup, melted coconut oil, and vanilla extract in a bowl and mix them together until they are crumbly. Half of the mixture should be pressed into the bottom of the baking dish to make the crust. Dice the rhubarb and strawberries and put them in a different bowl. Add the cane sugar, cornstarch, and lemon juice. Mix well. The strawberry-rhubarb mix should be spread out evenly over the crust. Add the rest of the oat mixture on top as a crumble. It should be baked in a hot oven for 35 to 40 minutes, or until the top is golden brown and the filling is bubbly. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 40 minutes