Sunday, February 27, 2011

Sunday Brunch - Raspberry Crumble Bars

2 Cups Fresh or Frozen Raspberries
1/4 cup Water (less if you are using frozen)
2 1/2 tbsp Corn Starch
1/2 cup White/Cane Sugar
1 tsp Lemon Juice
2 cups Quick Oats
1 cup Flour
1 cup Whole Wheat Flour
1 cup Brown Sugar
1 1/4 tsp Baking Powder
1 tsp Salt
1/2 tsp All Spice
1 tsp Cinnamon
1 cup Vegan Margarine

In a saucepan, heat berries and water over medium heat until berries break down and get juicy. Strain out berries and keep 1 cup of juice. If you don't have a cup of juice, add water to make it up. Heat juice over medium heat. Meanwhile, stir together sugar and corn starch in a bowl, then whisk in that mixture and the lemon juice. When it thickens, stir the berries back in and then set aside to cool.

In a large bowl, mix together oats, flours, brown sugar, baking powder and spices. Knife in the margarine until crumbly. Press about 2/3 or 3/4 of the mixture into a greased 9x13 pan and cook at 400F until lightly browned. Take out and let cool for 15 minutes. Then spread raspberry mixture and crumble remaining oat mix over top, pressing it into the raspberry lightly with a fork. Return to oven for 20 minutes or until berry mix bubbles and crumble is lightly browned. Let cool and then cut up into bars, store in tupperware or other airtight method.

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