Print

Mulberry Almond Oat Crumble Bars

Print Recipe

These Mulberry Almond Crumble Bars feature a vibrant purple filling and a golden, crumbly oat topping. The tartness of the mulberries combined with the nutty crunch of almonds creates a delightful contrast in every bite.

Ingredients

Scale
  • For the Mulberry Filling:
  • 2 cups fresh or frozen mulberries (thawed if frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract
  • For the Crust and Topping:
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 teaspoon almond extract
  • 1/2 cup sliced almonds (optional, for added crunch)

Instructions

  1. Preheat your oven to 350°F (175°C). Greasing an 8×8-inch baking pan with butter or lining it with parchment paper will make it easier to remove the bars later. Set it aside.
  2. In a medium saucepan over medium heat, combine the mulberries, granulated sugar, lemon juice, cornstarch, and vanilla extract. Stir gently until the mixture begins to bubble, about 3-5 minutes. Once bubbling, remove it from heat and let it cool slightly.
  3. In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, granulated sugar, baking powder, baking soda, and salt. Ensure there are no clumps, as this will help create an even texture in your bars.
  4. Pour the melted unsalted butter and almond extract into the dry ingredients. Mix everything together until it forms a crumbly dough. Be careful not to overmix; it should resemble wet sand.
  5. Press half of the oat mixture firmly into the bottom of the prepared baking pan to form the crust, ensuring an even layer. Bake the crust for 10 minutes, or until lightly golden.
  6. Once the crust is baked, remove it from the oven and carefully pour the mulberry filling over the hot crust. Spread it evenly using a spatula.
  7. Sprinkle the remaining oat mixture over the mulberry filling, followed by the sliced almonds if you're using them. Press it down lightly to help it adhere.
  8. Bake in the preheated oven for another 15-20 minutes. Look for a golden top and bubbling filling around the edges. Avoid opening the oven door too soon, as it can cause the bars to sink.
  9. Once done, remove from the oven and let it cool in the pan for at least 30 minutes before slicing. This cooling time helps the bars set properly.
  10. Slice into squares and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: Keep a close eye on the crust while it bakes; it should be lightly golden but not browned to ensure a chewy texture. Use an offset spatula to spread the mulberry filling evenly for a nice presentation.

Find it online: https://mamablueberry.com/mulberry-almond-oat-crumble-bars/