I won’t call this healthy, because it does have fat, but compared to the other berry crumble bar recipe I had (which called for a box of dry yellow cake mix and TWO sticks of butter), this is much healthier! It’s a good thing, too, because my husband and I devoured a pan of these in two days.
As with many of my dessert recipes, credit for this one goes to Chocolate-Covered Katie.
Berry Crumble Bars
1.5 cups whole-wheat pastry flour
1/2 tsp baking powder
1/2 cup brown sugar
1 stevia packet (or another tbsp brown sugar)
1 1/4 tsp cinnamon
1/4 cup plus 3 tbsp cold vegan butter
2 tbsp non-dairy milk
2 cups fresh or frozen berries (I’ve made this twice, once with frozen blackberries and once with raspberries and both were delicious)
2 tsp cornstarch
3 tbsp maple syrup
1 tsp vanilla extract
Preheat oven to 350 degrees. Stir together the first seven ingredients (flour thru milk), making sure to break the butter up really well so that little crumbs form. Press 2/3 of the dough into a greased 8″x8″ glass dish. In a separate bowl, mix berries, cornstarch, maple syrup and vanilla. If berries are frozen, you may wish to defrost and mash them a little. Spread the berry mixture on top of the dough in the pan. Layer remaining dough on top of berries and gently press it down. Bake for 45 minutes, then let it cool for at least 30 minutes before slicing into bars. Store uncovered unless you want a softer crust.