Snack
Berry Oat Crumble Bars
A buttery oat crust and crumble with a layer of raspberries and blackberries and a few sliced almonds.
⏱ 2 hr (20 min prep, 40 min cooking, 1 hr waiting)
🍽 Serves 16 · 1 bar (2-inch square)
make aheadlunchboxfreezer friendly
vegetarian
ContainsMilk, Tree nuts, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Crust and crumble
- 1¼ cup All-purpose flour
- 1 cup Old-fashioned rolled oats
- ⅔ cup Brown sugar
- ½ tsp Baking powder
- ¼ tsp Table salt
- 10 tbsp Butter, salted, melted
- ½ cup Almonds, sliced
Berry layer
- 1 cup Raspberries
- 1 cup Blackberries
- 2 tbsp Granulated sugar
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice (bottled)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: 8x8-inch baking pan, parchment, mixing bowls.
- Heat the oven to 350°F. Line the pan with parchment, leaving some hanging over the sides.
- Mix the flour, oats, brown sugar, baking powder and salt. Stir in the melted butter until crumbly.
- Press two-thirds of the mixture firmly into the pan. Stir the almonds into the rest.
- Toss the berries with the sugar, cornstarch and lemon juice, mashing a few. Spread over the crust and sprinkle the almond crumble on top.
- Bake 38 to 42 minutes, until golden and bubbling at the edges. Cool completely, about 1 hour, before lifting out and cutting.
Make aheadKeeps 4 days in the fridge, covered.
❄️ FreezerFreeze cut bars in a single layer, then bag, for up to 3 months.
🧒 With kidsKids can press the crust into the pan.
Dairy-free swapUse melted coconut oil instead of butter.
Gluten-free swapUse a gluten-free flour blend and oats labeled gluten-free.
Nut free swapLeave out the almonds.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.