Yes, I’m a blueberry-picking fiend.
Maybe I’m taking this summer romance with Berry Patch Farm a bit too far, but I’ve never been one to resist true love, especially for food.
In the pursuit of all things delicious, organic, supporting local farmers, eliminating free radicals, achieving glowing skin, AND indulging my culinary creativities, I present to you a single-serving portion of Chocolate-Covered Katie’s Buttery Berry Crumble Bars. Mine have a little less butter, but a whole lot of sweetness—enough to serve up a berry perfect summer breakfast.
(Makes 10-14 bars)
- 1.5 cup whole-wheat pastry flour (or white flour, or Bob’s gluten-free)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup brown sugar (see notes below, for lower-sugar option)
- 1 stevia packet (or add another T brown sugar)
- 1 1/4 tsp cinnamon
- 1/4 cup plus 3 T cold vegan butter (See calorie link below, for fat-free option. And does anyone want to try this recipe out with coconut oil and tell me if it works?)
- 2 T non-dairy milk
- 2 cups fresh or frozen berries (8oz)
- 2 tsp cornstarch
- 3 T maple syrup (or agave)
- 1 tsp pure vanilla extract
Stir together the first eight ingredients, making sure to break the butter up really well so that little crumbs form. Scoop 2/3 of the dough into a 4×7, oiled glass dish (or any small pan), and press down firmly. In a separate bowl, stir together the other ingredients. If using big berries, mash/chop them a little. Layer them into the pan, then top with the rest of the dough from the first pan and press down a bit. Bake for 45 minutes at 350 F, then cool at least 30 minutes before cutting into bars. Store uncovered, unless youwant a soft crust (in which case, you should cover completely with saran wrap).
See the following post for the Calorie Information.