Red White and Blueberry Bars

For a 4th of July sweetie I came up with a berry crumbly delicious bar to serve with ice cream or not.

Red White and Blueberry Bars

Crumb Crust and Topping

3 cups all-purpose flour

1 cup sugar

1 cup Earth Balance butter sticks – chilled and cut into chunks

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla

Pulse everything together in a food processor or cut chilled EB into dry ingredients with a pastry blender.  I used both methods because my food processor was a little small for all the ingredients and I didn’t want to end up with paste.

Berry Filling

3 cups mixed berries – I used 1 cup each fresh blueberries and raspberries and 1 cup frozen cranberries that I coarsely chopped in the food processor

Zest from 1 lemon

1/4 c lemon juice

1 T corn starch

1/3 c. agave syrup

Mix the berries gently together in a saucepan with the lemon zest.  Heat over low heat to bring out the juices.  Mix lemon juice agave and cornstarch in a measuring cup and pour slowly into the simmering berries.  Heat and stir until thickened, about 5 minutes.

Press two-thirds of the crumb mixture into a 13×9 inch pan.  Pour the berry sauce over the crust.

Top with the remaining crumb mixture by just crumbling over the top.  Bake at 350 degrees for 40 to 45 minutes until lightly browned.  Mine took 45 but it really depends on your oven.  Serve chilled or warm with a little vanilla bean ice cream.

Happy 4th of July!

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Filed under Vegan Baking

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