Summer is here and that means berries! Delicious blueberries, blackberries,
strawberries, and raspberries are all readily available and ripe throughout the
summer months. For a quick guide to what fruits are in season,
you can check the USDA seasonal produce guide here: https://snaped.fns.usda.gov/seasonal-produce-guide. A lot of “in
season” berries can be found at your grocery store or local
farmer’s market for cheap
prices because they are abundant when they are in season.
So, what to do with all those delicious berries? Here are a
few easy bar recipes to get you ready for a sweet summer! I have made all of
them, and let me tell you, they are crowd-pleasers!
100 Calorie Strawberry Oatmeal Bars from Well Plated
1 cup old-fashioned rolled oats
3/4 cup white whole wheat flour
1/3 cup light brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
2 cups small-diced strawberries, divided
1 teaspoon cornstarch
1 tablespoon freshly squeezed lemon juice
1 tablespoon granulated sugar, divided
Preheat oven to 375. Line an 8x8 baking pan with
parchment paper and set aside.
Combine oats, flour, brown sugar, ginger, and salt.
Add butter until it is crumbly and the mixture is evenly moistened. Divide in
Press half of flour mixture onto bottom of pan.
Lay one cup of diced strawberries evenly on top
of flour mixture.
Evenly sprinkle cornstarch over strawberries.
Sprinkle lemon juice over cornstarch.
Sprinkle ½ tablespoon sugar over mixture.
Lay remaining strawberries over top.
Sprinkle last ½ tablespoon of sugar over the
Sprinkle other half of the flour and oat crumbs
over the top of strawberries. (It is totally ok if the strawberries show through-
this will happen!)
Bake for 35-40 minutes until the berries are
bubbly and the crust looks golden.
Cool completey (this will help with slicing them
Enjoy! Makes 16 servings.
Blueberry Pie Bars from Averie Cooks
Crust and Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional
1 large egg
heaping 1/2 cup plain or vanilla Greek yogurt or sour cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
12 ounces (2 cups) blueberries (fresh or frozen, unthawed)
1/3 cup granulated sugar (or 1/2 cup if berries are too
2 tablespoons lemon juice
2 teaspoons cornstarch
Preheat oven to 350 F. Line an 8 x 8 baking pan
with aluminum foil and grease with nonstick spray. Set aside.
Melt butter. Add sugars and whisk. Add flour and
salt and mix until sandy and crumbly.
Set aside ¾ cup serving of crumble mixture. Use
remaining crumbles to press into bottom of 8x8 pan to form crust.
Whisk all filling ingredients together except
flour. Once combined, add flour. Smoothly pour over the crust and spread evenly.
In a separate bowl, toss all blueberry
ingredients together. It is ok if some of the sugar crystals are not dissolved.
Pour blueberry mixture over the rest of
ingredients; spread evenly.
Pour remaining crumble mixture over pan.
Bake 60 minutes, or until edges and middle are
bubbling and crust is golden. Bake 45 minutes if using fresh berries.
Allow to cool before slicing. Enjoy!
Dark Chocolate Raspberry Pie Bars from Deliciously Sprinkled
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 cup dark chocolate chips
1 cup mini semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
3/4 cup fresh raspberries, semi crushed
Preheat oven to 350 F. Grease a 9 x 13 baking
pan, set aside.
Cream butter using a hand mixer, then slowly
adding sugar, flour, and salt until it makes a nice crumbly mixture.
Take 1¾ cups crumb mixture and press into bottom
of greased pan.
Bake at 350 for 10-12 minutes or until light
While the crust is in the oven, prepare the
chocolate filling. Pour condensed milk and 1 cup dark chocolate chips into a
saucepan, stirring gently over low heat until mixture is even.
Remove crust from oven and pour chocolate
mixture over top.
Toss remaining crumbs to top the bars.
Sprinkle crushed raspberries over everything
then add mini chocolate chips.
Bake 20-30 minutes.
Cool, then cut and enjoy!