Most people would probably pick something chocolatey when describing their favourite dessert, and although I would have to agree that chocolate is amazing, I will always pick a fruit-filled dessert if given the choice. Preferably baked until the juices are bubbling and combined with some type of dough (pie, crumble, crisp, cobbler). And even better with a scoop of vanilla ice cream on the side. I am a big fan of pies but sometimes I can't be bothered to make, chill and roll out pie dough and instead take the easier route with a one pan alternative that really hits the spot. Plus these are a lot easier to share with friends and bring along to a potluck or BBQ!
The best part is that you can use almost any type of fruit depending on the season with one simple recipe! In this version, I used in-season local strawberries and home-grown rhubarb, but I have also made the same recipe with peaches, apples and blueberries. Try it with raspberries, blackberries, pears or apricots. Let me know in the comments if you have any other suggestions!
Fruit crumble oat bars
Yields one 9x13 inch tray (20-24 bars)
Ingredients
For the crumble topping and base:
3 cups all-purpose flour (420 g)
1 cup granulated sugar (200 g)
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
2 sticks unsalted butter, cold and diced into small cubes (1 cup or 227g)
1 large egg, lightly beaten
+
1/2 cup large rolled oats for the topping, reserved
For the fruit filling:
5-6 cups of diced fruit of your choice (500-600 g) (I used strawberry and rhubarb cut to one-inch pieces) *fresh or frozen berries*
2 tbsp lemon juice
1/2 cup all-purpose flour (70 g)
1 cup granulated sugar (100 g)
1/4 tsp salt
1/4 tsp cinnamon
Procedure
Preheat oven to 375°F and grease and line a 9"x13" pyrex dish with parchment paper
For the crumble topping and base:
Cut cold butter into small cubes. In a food processor combine the flour, sugar, baking powder, salt and cinnamon and pulse a few times to combine. Add the diced butter in 2-3 batches and pulse until butter is combined and resembles pea-sized crumbles. Add the egg and pulse until the texture is like coarse cornmeal with a few pea-sized pieces of dough. Do not over-combine as you do not want this to resemble pie dough. It should be crumbly and loose but still stick together if you squeeze the dough between your fingers. Place about 2/3 of the dough into the prepared pan and reserve the remaining 1/3 of dough. Pat the dough down into all the corners in an even layer. Take care not to compact the dough too much.
For the filling:
In a large bowl, toss the diced strawberries and rhubarb (or other fruit of your choice) with the lemon juice. Add the flour, sugar, salt, cinnamon and mix to combine well with the fruit.
Spread over the base and include any remaining flour mixture if it did not all become absorbed into the fruit. Mix the 1/2 cup of oats to the remaining crumble dough and sprinkle on top of the fruit evenly to cover as much as possible.
*Frozen berries are perfectly acceptable, just don't thaw them out first. Use straight from frozen
Bake 45-60 mins until the fruit is bubbling and the top is golden brown. Careful not to burn the topping. Chill before cutting. Can be stored in an airtight container for up to 5 days in the refrigerator. The perfect picnic or potluck dessert!
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