BERRY CRUMB BARS
Economical and easy to make bars. Kids love them. You can use any variety of berry that you like; we used raspberries in this recipe.
Provided by Jan Taylor
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
- Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
- Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake in the preheated oven until top is slightly browned, about 45 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 43.5 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 48.1 mg, Sugar 21.6 g
BERRY CRUMBLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight.
- Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie.
- Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well.
- Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes.
- Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely.
BERRY PIE CRUMBLE SQUARES
These Berry Pie Crumble Squares are grain-free, paleo, and low carb. A delicious combination of berry pie and berry crumble.
Provided by Stacey
Categories Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 F, and grease a 8x8 inch pan.
- In a large mixing bowl combine all the fruit filling ingredients. lightly toss fruit to cover in sweetener and coconut flour. Set aside and let rest in bowl for 15 minutes.
- In a large mixing bowl combine all the pie crust ingredients until a dough forms.
- press the dough into the bottom of pan. Press dough to evenly cover just the bottom of the pan. Set aside.
- In a separate large mixing bowl, using a pastry dough cutter or large fork to combine all the crumble topping ingredients. Smash ingredients into the butter until small crumbly chunks form.
- Spoon and spread the fruit mixture across the top of the pie crust in the pan.
- Spoon small amounts of crumble mixture all over the top of the fruit mixture.
- Bake for 35 to 40 minutes on center rack. Remove once topping is browning.
- Cool for 20 mins or more until the fruit mixture firms up and sets. You can also refrigerate overnight for a firmer texture. Serve with whipped cream or coconut cream. Can also serve with low carb vanilla ice cream or paleo ice cream.
Nutrition Facts : Calories 198 kcal, Carbohydrate 7.5 g, Protein 3 g, Fat 16 g, Sodium 108 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BLUEBERRY CRUMB BARS
Cheap and easy to make. Kids love them. Any berry can be used.
Provided by A. Beavers
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 15
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 45.3 g, Cholesterol 12.4 mg, Fat 14.4 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 76.9 mg, Sugar 23.9 g
CRUMBLE BERRY PIE
Assorted berries baked in a pie shell with a crumble topping. My husband requested it so I combined the best berry pie recipes with the best berry crisp recipes, and got the best of both worlds! I used a frozen medley of blueberries, raspberries, and lingonberries that I got from Costco.
Provided by Marla Swoffer
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Mix topping ingredients together, stirring in the melted butter last, and set aside.
- Cook all the filling ingredients EXCEPT the berries on medium, whisking frequently, until it is well blended and thick (5-7 minutes).
- Remove filling from heat and stir in berries.
- Pour filling into pie crust (don't poke the crust with a fork).
- Crumble topping over filling, completely covering it (no berries showing through).
- Place pie on a cookie sheet and bake on middle rack of oven for 45 minutes or until done.
- Let cool for at least 10 minutes, and serve. Optionally, top with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2604.8, Fat 96.1, SaturatedFat 44.5, Cholesterol 122, Sodium 1317.9, Carbohydrate 411.1, Fiber 15.9, Sugar 214.2, Protein 30.4
BLUEBERRY PIE BARS
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
- For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
- For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
- Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
- Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.
BLACKBERRY CRUMBLE PIE
Steps:
- Preheat the oven to 350 degrees. For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse just until the dough begins to come together. Do not overprocess. Turn the dough onto a floured board and shape into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 10-inch circle that is 1/8-inch thick. Place in a 9-inch pie dish and blind bake for 10 minutes. Remove from the oven and cool completely. For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger. Pour the mixture into the cooled pie shell. For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom. Mix in the melted butter. Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown. Remove from the oven and cool completely.
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TRIPLE BERRY CRUMB BARS - TASTES LIKE PIE BUT EASIER! - IOWA …
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5/5 (17)Servings 1Install 108Category Dessert, Holiday, Kid Friendly
- In a medium-sized bowl add berries, 1/2 cup white sugar and heaping Tablespoon gluten-free flour then gently stir to combine and set aside.
- In a large bowl, stir together remaining 3 cups gluten-free flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt. Whisk egg and vanilla together in a small dish then drizzle over the flour mixture and add cubed butter. Use a fork to stir everything together then switch to a pastry cutter or use your fingers to blend until small crumbles of butter remain. Scoop a little more then half the crumb mixture into prepared pan then firmly press into an even layer. Pour berries over crust then spread into an even layer. Squeeze handfuls of remaining crumble into clumps with your hands then crumble evenly over berries.
- Bake for 38-40 minutes or until crumble topping is light golden brown, rotating baking pan 180 degrees halfway through. Check on bars at the halfway mark then place a piece of foil on top if crumble topping is browning too quickly. Uncover for the last 8-10 mins to let crumble get golden brown. Cool bars completely before cutting into small squares and serving. Bars soften as they sit (and get better, in my opinion!) so store in the refrigerator if not eaten within 24 hours.
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5/5 (70)Total Time 1 hrCategory DessertCalories 212 per serving
- Preheat oven to 375°F. Line a 9x13 pan with foil or parchment, and butter or spray with non-stick spray.
- Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, and salt. Add lemon zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.
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