24 Sep Fresh Fruit Crumble Bars
Summer! How I miss you. If you’re like me, you think of summer as a relaxing, low-key time; you imagine lazy days, long evenings, letting the schedule slide. But then there’s: reality. The kids lay waste to the house, starting endless glue or paint related “craft” projects, then squabbling, then wanting to play Minecraft instead, until HOORAY, the camps begin. But wait – now it’s making sure everyone has swimsuits and goggles and sunscreen, who’s getting picked up when? Who needs a plain white t-shirt to tie-dye NOW? And the inescapable lunches. So many lunches. In fact you have to redouble your efforts because the long, active days call for extra sustenance. Luckily, summer also means fruit and plenty of it, which makes it much easier to fill up hungry kids.
So here’s one thing that’s easy. These bars originate on a recipe card my mother gave me many years ago, but every few years I come up with a variation. These days, I’m using fresh fruit instead of a layer of jam, because who can pass up the tumbled piles of stone fruit and the gleaming berries that are everywhere in summer? Not me, that’s certain. These bars are sturdy enough to hold up in a lunch box or even for scarfing in the car as a quick breakfast. They’re full of whole grains and not too sweet either.
To bring out the juicy best of the fruit, I like to dice it up and let it macerate with some sugar for a few minutes while I assemble the other ingredients. And it really is just a few minutes – this recipe is supremely unfussy, mixes in a single bowl and can be modified any number of ways to suit your taste or what you have in the cupboard. Now that school days are here again, make the most of the last fruits of summer and make a quick batch of these bars for snacks. They pack well, or are the perfect after-school treats, and easy enough the kids can make them with just a little help.
- 1 pound fresh fruit - strawberries, apricots, blueberries, peaches, plums are all good.
- 1 Tbs granulated sugar
- 1 cup flour
- 1 cup rolled oats (regular or quick cooking)
- 1/4 cup almond meal
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 4 Tbs water or fruit juice
- 1 Tbs honey
- Preheat the oven to 350 F, and line an 8" square baking pan with foil or parchment paper.
- Prepare the fruit: pit and chop larger fruit into fine dice, toss with the granulated sugar in a medium bowl and allow to sit while you prepare the other ingredients.
- In a large bowl, mix together the dry ingredients. Stir in the oil and honey, and add the water or juice, one tablespoon at a time, until the mixture is uniformly moist and beginning to form clumps.
- Reserving about 3/4 cup of the mixture, firmly press the remaining mixture into an even layer on the bottom of the pan.
- Spread the fruit evenly over the oat layer, making sure to get all the collected juices in as well.
- Sprinkle the remaining oat mixture over the top of the fruit.
- Bake for 30 minutes or until the top is brown and toasty and the fruit is beginning to bubble.
- Allow to cool completely before slicing into bars.