Fresh Berrie Crumble Bars with White and Milk Chocolate Glaze

Name: Fresh Berrie Crumble Bars with White and Milk Chocolate Glaze
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: For The Berries; 2 cups fresh mixed berries, I used blueberries, sliced strawberries and. blackberries. (frozen can be used if no fresh are available); 1/4 cup granulated sugar; 2 teaspoons cornstarch; 1 teaspoon fresh lemon juice; 1 teaspoon fresh lemon zest; 1/8 teaspoon salt; For Crust and Topping; 1 1/4 cup all purpose flour; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 10 tablespoons cold salted butter, cut into pieces; 1 large egg yolk; 1 teaspoon vanilla ext0ract; 1/2 cup granulated sugar; 2 tablespoon packed brown sugar; For White and Milk Chocolate Glaze; 2 ounces white chocolate, chopped; 1/4 cup heavy cream; 2 ounces milk chocolate, chopped; 1/4 cup heavy cream

fenway @Fenway

The fresh summer berries are so wonderful, we are able to pick them and always have to many. My favorite way to eat them is really just as is but to preserve the flavor in a crumble is a great way to enjoy them. These bars freeze great to have on hand and tuck in lunch boxes!

Saved

Ingredients

15 mins

10 servings

For The Berries
2 cupsfresh mixed berries, I used blueberries, sliced strawberries and. blackberries. (frozen can be used if no fresh are available)
1/4 cupgranulated sugar
2 teaspoonscornstarch
1 teaspoonfresh lemon juice
1 teaspoonfresh lemon zest
1/8 teaspoonsalt
For Crust and Topping
1 1/4 cupall purpose flour
1/2 teaspoonground cinnamon
1/2 teaspoonbaking powder
10 tablespoonscold salted butter, cut into pieces
1large egg yolk
1 teaspoonvanilla ext0ract
1/2 cupgranulated sugar
2 tablespoonpacked brown sugar
For White and Milk Chocolate Glaze
2 ounceswhite chocolate, chopped
1/4 cupheavy cream
2 ouncesmilk chocolate, chopped
1/4 cupheavy cream

Saved

Steps

15 mins

1

Preheat the oven to 375. Line a 8 by 8 inch sqare baking pan with foil extending foil over sides for easy removing of bars. Spray foil with bakers spray
2

In a bowl combine berries sugar, cornstarch, lemon juice, zest and salt until all berries are coated
3

In another bowl whisk the flour, baking powder, cinnamon and the 1/2 cup of the granulated sugar, cut in the butter, vanilla and egg yolk and mix with a fork or pulse in the food processor until it looks like fine crumbs
4

Press about 2/3 of the crumbs into the prepared pan, packing down to form a crust
5

Add your berries evenly over crust
6

Add the brown sugar to the remaining crums and mix with a fork
7

Crumble over berries and bake about 45 minutes until top is golden and fruit is bubbling. Cool completely in pan on rack
8
9

Lift out by lifting foil and removing the crumble whole
10

Make Glazes
11

For White Chocolate glaze, have chopped chocolate. In a bowl. Heat cream until hot but not boiling, pour over chocolate and stir until smooth
12

For milk chocolate glaze. Have chopped chocolate in a bowl. Heat cream until hot but not boiling and pour over chicolate. Stir smooth
13

Drizzle bars with glaze, when glaze sets, cut into bars
14
15

Saved

Cooksnaps

Saved

fenway @Fenway

on June 23, 2016 21:20

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.