Raspberry Peach Crumble Bars

It’s like raspberry peach crisp in an easy to go bar form - what could be better!

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Ok, so I don’t know about you guys, but I think apple crisp is a seriously underrated dessert. It’s one of those things that gets served when you don't have time to make a pie, and it’s often downplayed - but I think that this is a travesty and that any type of crips should be celebrated.

So while this recipe isn’t exactly the same as traditional crisp it’s pretty darn close. Now while this one is made with raspberries and peaches you could use any fruit that you love or is in season. Right now peaches are so ripe and sweet that it was perfectly balanced with the tart raspberries.

Now the one thing that you need to do it make sure you allow these bars to cool completely before you cut them. If you are impatient like me just know that you won’t get a solid bar that holds together. If you throw caution to the wind and cut them right away you might as well throw it in a bowl and eat it like a crisp, because that is what it will be.

But, if you are patient it will so be worth it! Having these as a treat in your lunch or to serve at a picnic or bbq will be absolute perfection and leave you wanting to make them day after day!

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prep time 20 minutes

cook time 50 minutes

total time 1 hour 10 minutes

servings 10 - 12 bars

Ingredients

2 cups oats

1 1/2 cups flour + 2 tbsp

1 cup brown sugar + 2 tbsp

1 tsp baking powder

1/2 tsp cinnamon

1 cup cold butter

3 cups fresh raspberries

1 peach

2 tsp vanilla

1/3 cup raspberry jam

Instructions

Preheat oven to 350. Line a 9 x 13 baking sheet with parchment paper.

In a large bowl combine oats, 1 1/2 cup of flour, 1 cup of brown sugar, baking powder and cinnamon. Add in butter that has been cubed then using a pastry cutter cut the butter into the dry ingredients until it resembles a crumble. Pour 1/2 of the crumble into the baking sheet and press down evenly. Bake for 10 minutes.

In a medium bowl add in raspberries, remaining flour, brown sugar and vanilla. Toss so that all of the raspberries are evenly coated in the flour (I like to use my hands so that the raspberries do not get crushed).

To the baked crust evenly spread out the raspberries then add on 1 tsp dollops of the jam. Top with the peach that has been thinly sliced then sprinkle remaining crumble over the top.

Bake for 35-40 minutes or until the top is golden brown. Remove from the oven and allow to cool completely before slicing into bars.

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Homemade Nutri-Grain Bars

Do you love Nutri-Grain Bars but you don’t love all the sugar? These bars have no refined sugar and are full of all of the good things you actually want to be eating!

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I have actually wanted to make nutri-grain bars for years now but I think I was a little bit afraid. Not going to lie, they seemed a little complicated and I just didn’t want to tackle them. Regular granola bars just always seemed easier and since I make them so often I always know they will turn out

So let me tell you when I finally attempted these a bit ago I was so pleasantly surprised at how easy they were to put together. The best part is that you don’t even need to try to figure out how to seal the bottom. Since you quickly throw them in the freezer before you bake them they actually just stay together and all your filling doesn’t spill out the bottom.

Now I also made my own jam for the centre which is really the best way to control your levels of sugar, but if you don’t want to bother making your own you can certainly use your favourite jam or preserve. But one thing I will say, making chia seed jam is SUPER easy and well worth the extra effort.

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prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 8 bars

Ingredients

1 cup flour

1 cup oats

1/2 tbsp cinnamon

1/4 tsp salt

3 tbsp flax seeds

1/4 cup cold butter

1 egg

2 tsp vanilla

4 tbsp honey

Instructions

Preheat oven to 350. In a medium bowl combine flour, oats, cinnamon, salt + flax seeds. In a small bowl combine egg, vanilla and honey.

Using a cheese grater grate butter into your dry ingredients then toss so that butter is coated in the flour. Add in your wet ingredients and stir until combined and you can form into a ball.

On a floured surface roll out your dough into a rectangle that is 16 inches wide by 8 inches high. Cut your dough into 4-inch squares then place 1 tbsp of the jam in the centre of the square in a rectangular shape. Fold one side up to the centre of the bar and seal your top and bottom edges then repeat with the other side. Place them seam side down on a parchment lined baking sheet. Continue until all bars are completed.

Place your bars in the freezer for 10 minutes then bake for 15-20 minutes until lightly golden brown. Store in a sealed bag for 3 days or place in your freezer.

Chia Seed Jam

2 cups frozen raspberries

1/4 cup chia seeds

1 tbsp vanilla

1/4 cup honey

2 tsp lime juice

In a food processor combine all ingredients and blend until fully combined. Refrigerate a minimum of 4 to allow it to come together. Store in your fridge up to 1 week.

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