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Saskatoon Berry and Oat Crumble Bars
A delightful bar cookie featuring a buttery oat base and crumble topping, generously filled with tart and sweet Saskatoon berries, perfect for a snack or dessert.
ð§ ææ
- 2 cups All-purpose flour
- 1.5 cups Rolled oats
- 1 cup Brown sugar(packed)
- 1 tsp Baking soda
- 0.5 tsp Salt
- 1 cup Unsalted butter(melted)
- 3 cups Saskatoon berries(fresh or frozen)
- 0.25 cup Granulated sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
ðšâð³ äœãæ¹
- 1
Preheat oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
â±ïž 5 minutes - 2
In a large bowl, combine flour, rolled oats, brown sugar, baking soda, and salt.
â±ïž 3 minutes - 3
Pour in the melted butter and mix until the mixture resembles coarse crumbs.
â±ïž 2 minutes - 4
Press about two-thirds of the oat mixture evenly into the bottom of the prepared pan to form the base.
â±ïž 5 minutes - 5
In a separate bowl, gently toss Saskatoon berries with granulated sugar, cornstarch, and lemon juice.
â±ïž 3 minutes - 6
Spread the berry mixture evenly over the oat base.
â±ïž 2 minutes - 7
Crumble the remaining oat mixture evenly over the berry layer.
â±ïž 2 minutes - 8
Bake for 35-40 minutes, or until the topping is golden brown and the berry filling is bubbly.
â±ïž 40 minutesð¡ ããã®ã³ã: If using frozen berries, you may need to bake a few minutes longer. - 9
Let the bars cool completely in the pan before cutting into squares.
â±ïž 1 hour
ð¡ ããã®ã³ã
- âEnsure berries are well-drained if using frozen to prevent a soggy bottom.
- âFor a crispier crumble, ensure butter is fully melted.
- âThese bars can be stored in an airtight container at room temperature for up to 3 days.
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- Add a teaspoon of cinnamon to the oat mixture for extra spice.
- Substitute half of the Saskatoon berries with blueberries or raspberries.