Nut-Free Fruit Crumble Bar
Satisfy your sweet tooth with these irresistible Nut-Free Fruit Crumble Bars, a dessert that radiates homemade charm and bursts with berry goodness. Perfect for allergy-friendly baking, these bars combine a buttery oat-and-flour crust with a luscious mixed berry filling, delivering the ideal balance of crisp and juicy. With no nuts and pantry-friendly ingredients like all-purpose flour, rolled oats, and melted butter, this recipe is approachable and easy to prepare in under an hour. A hint of lemon juice and vanilla adds a refreshing twist to the vibrant berry layer, while the golden crumble topping ensures every bite is delightfully textured. Great for serving as a snack, dessert, or even breakfast, these fruit bars are simple yet spectacular, perfect for gatherings or a sweet treat to keep on hand. Try this nut-free fruit crumble recipe to enjoy wholesome flavors without the worry!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups old-fashioned rolled oats
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cups unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 cups mixed berries (fresh or frozen)
- 0.25 cups granulated sugar (for fruit filling)
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
In a large bowl, whisk together the all-purpose flour, old-fashioned rolled oats, granulated sugar, light brown sugar, baking powder, and salt.
Add the melted unsalted butter and vanilla extract to the dry ingredients. Stir until the mixture is well combined and forms a crumbly dough.
Press two-thirds of the dough evenly into the prepared baking pan, creating a firm and even base layer.
In a medium bowl, mix the mixed berries with lemon juice, cornstarch, and additional 1/4 cup granulated sugar. Stir gently until the berries are coated.
Spread the berry mixture evenly over the crust in the pan.
Crumble the remaining dough over the top of the berry layer, making sure to cover the fruit evenly.
Bake in the preheated oven for about 35 to 40 minutes, or until the top is golden brown and the fruit is bubbling.
Remove from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 16 squares and serve.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 66 mg | 3% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 20.9 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
