Berry Crumb Bars

If you have roughly 1 hour and 15 minutes to spend in the kitchen, Berry Crumb Bars might be a great lacto ovo vegetarian recipe to try. For 47 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 10g of fat, and a total of 199 calories. This recipe serves 24. 152 people found this recipe to be flavorful and satisfying. If you have granulated sugar, salt, unsalted butter, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre. It is brought to you by Bake or Break. With a spoonacular score of 15%, this dish is not so excellent. Try Berry Delicious Crumb Bars, Mixed Berry Crumb Bars, and Oatmeal Berry Crumb Bars for similar recipes.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/2 teaspoon baking powder

3 & 1/2 cups berries*

2 & 1/2 teaspoons cornstarch

1 large egg, lightly beaten

3 cups all-purpose flour

1/3 cup granulated sugar

1/2 cup granulated sugar

1/4 teaspoon ground cinnamon

1/2 cup packed light brown sugar

1/2 cup chopped pecans (optional)

1/4 teaspoon salt

1 cup unsalted butter, cold and cut into 1/2-inch pieces

Equipment:

oven

baking pan

whisk

blender

bowl

frying pan

Cooking instruction summary:

To make the crust and crumb:Preheat oven to 375. Grease a 9"x 13" baking pan.Whisk together flour, sugar, brown sugar, baking powder, salt, and cinnamon. Add butter and egg, and mix with a pastry blender or fork until dough is combined and crumbly.Transfer half of the dough to prepared pan. Press evenly into bottom of pan.To make the filling:Mix sugar and cornstarch in a large bowl. Add berries and stir gently to combine.Spread berry mixture evenly over crust in pan.Sprinkle remaining crust mixture over the berries. Sprinkle pecans over the top.Bake 45 to 50 minutes, or until top is golden brown.Cool completely before cutting into bars.

 

Step by step:


1. To make the crust and crumb:Preheat oven to 37

2. Grease a 9"x 13" baking pan.

3. Whisk together flour, sugar, brown sugar, baking powder, salt, and cinnamon.

4. Add butter and egg, and mix with a pastry blender or fork until dough is combined and crumbly.


Transfer half of the dough to prepared pan. Press evenly into bottom of pan.To make the filling

1. Mix sugar and cornstarch in a large bowl.

2. Add berries and stir gently to combine.

3. Spread berry mixture evenly over crust in pan.Sprinkle remaining crust mixture over the berries. Sprinkle pecans over the top.

4. Bake 45 to 50 minutes, or until top is golden brown.Cool completely before cutting into bars.


Nutrition Information:

Quickview
198k Calories
2g Protein
9g Total Fat
26g Carbs
1% Health Score
Limit These
Calories
198k
10%

Fat
9g
15%

  Saturated Fat
5g
32%

Carbohydrates
26g
9%

  Sugar
13g
15%

Cholesterol
28mg
9%

Sodium
30mg
1%

Get Enough Of These
Protein
2g
4%

Manganese
0.24mg
12%

Vitamin B1
0.14mg
10%

Selenium
6µg
9%

Folate
31µg
8%

Vitamin B2
0.1mg
6%

Vitamin B3
1mg
5%

Vitamin A
259IU
5%

Iron
0.9mg
5%

Fiber
1g
5%

Vitamin K
4µg
4%

Phosphorus
37mg
4%

Copper
0.06mg
3%

Vitamin E
0.39mg
3%

Magnesium
7mg
2%

Zinc
0.26mg
2%

Calcium
16mg
2%

Potassium
57mg
2%

Vitamin B5
0.16mg
2%

Vitamin B6
0.03mg
2%

Vitamin D
0.18µg
1%

covered percent of daily need
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Related Videos:

Strawberry Crumb Bars - Crumb Bars Recipe

 

Strawberry Oat Crumble Bars Recipe

 

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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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