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Cherry & Blueberry Crumb Bars

Cherry & Blueberry Crumb Bars

Chelsea Colbath
A thick, crumbly, fruit-filled treat that tastes like an old-fashioned crumb bar, but is made with healthier ingredients like almond butter and whole wheat flour.
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TOTAL TIME: 45 minutes

Ingredients
  

Crumb

  • 1/2 cup melted coconut oil
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 cups white whole wheat flour*
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup oats for top layer

Filling

  • 2 cups blueberries
  • 1 1/2 cups pitted cherries fresh or frozen
  • juice of 1/2 a lemon
  • 2 Tablespoons cornstarch
  • 2 Tablespoons maple syrup

Instructions
 

  • 1. Preheat oven to 350 degrees Fahrenheit. Line an 8x8 square baking pan with parchment paper. Set aside.
  • 2. Make crumb: put coconut oil, almond butter, maple syrup, and vanilla into a mixing bowl, and stir to combine. Then add all remaining crumb ingredients, except oats, and stir until a thick, dough is formed.
  • 3. Divide crumb dough in half, and press half into the bottom of the prepared pan. Use your fingers to spread it into an even layer. Transfer the pan to the freezer to chill while you prepare the filling.
  • 4. Add the oats to the remaining crumb mixture, and stir to combine. Set aside.
  • 5. Roughly chop the cherries, then put all filling ingredients into a bowl and stir to combine. Remove the crust from the freezer and pour fruit mixture on top. Then, crumble the oat topping over the fruit. Press down gently with your fingers to stick the crumb topping to the fruit.
  • 6. Bake for 45-50 minutes, or until golden brown and bubbly. Let bars cool to room temperature, then lift the parchment to remove them from the pan. Cut into 9-12 squares, and serve.
  • 7. Leftovers keep well in the fridge for up to 5 days, and taste just as good cold as they do when freshly baked!

Notes

*White whole wheat flour has the same nutritional profile as regular whole wheat, but has a more mild flavor. Regular whole wheat, or a combination of whole wheat and all-purpose, can be substituted instead.
This recipe can be cut in half and baked in a loaf pan for a smaller batch
Adapted from my Whole Wheat Fig Bars