Last week I posted this wonderful cherry crumble bar recipe. These bars got better by the day but overall seemed to be missing something. Everyone who tasted them gave them rave reviews so I figured we were just too picky, spoiled, or sophisticated.
Again, I found myself with fruit in fridge looking a little worse for the wear. I saved some raspberries after making jam this week and there were some blueberries lurking in the back of the fridge from the last time I visited my mom’s house (she has a huge blueberry patch in her backyard). I wanted to remake the bars as a “real food.” Real food to me means omitting all refined ingredients. I substitute whole wheat flour for the all purpose flour and sucanat for the sugar. What is sucanat? You can check the wikipedia entry but basically it is an unrefined, whole cane sugar. It is still sugar and, contrary to what this blog may suggest, I do try to limit how much sugar we have in our diets but when I cook for just us,I use sucanat.
These bars are infinitely better. I have considered deleting the original cherry bars but figured they have their place. I just much prefer these amendments. Here is the updated recipe:
Fruit Crumble Bars
1 cup sucanat
1 teaspoon baking powder
3 cups whole wheat flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1/4 teaspoon salt
4 cups fresh fruit (I used 2 cups of blueberries and 2 cups of raspberries)
1/2 cup sucanat
4 teaspoons cornstarch
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch (or two 8×8) pan and line with parchment. In a medium bowl, stir together 1 cup sucanat, 3 cups flour, salt, and baking powder. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan (if using two pans put 1/4 of the dough in each pan). In another bowl, stir together the sugar and cornstarch . Gently mix in the fruit. If doing two pans mix fruit with 2 tsp cornstarch and 1/4 cup sucanat each. Sprinkle the fruit mixture evenly over the crust (or crusts). Crumble remaining dough over the fruit layer. Bake in preheated oven for 45 minutes, or until top is slightly brown.