Blackberry Coconut Oil Crumb Bars are Crumbly fresh blackberry goodness in a delicious cookie bar with healthy fat. Serve it fancy with a drizzle of cream cheese frosting. Let the family grab them off a plate. Eat them straight out of the baking dish. Excellent for potlucks and parties. This recipe is perfect for using ripe, fresh blackberries.
Yes those prolific blackberry vines are producing fresh, sweet goodness all over our property right now. It’s time to harvest. Dave is busily bringing me Zucchini and blackberries every day. Lots and lots of them.
So I’m baking these delicious blackberry crumble bars (Yes, I did turn on my oven for this. The family wanted goodies and the blackberries are piling up. Totally worth the extra heat though!). Try my scrumptious No-Bake Blackberry Cheesecake Bars if your not into baking today!
I’m using my favorite baking oil, as usual. Coconut oil is a definite healthy upgrade to all your baking recipes. And it adds a buttery taste to pie crusts, these blackberry Coconut oil Crumb Bars, or just about anything your cooking! My family loves it. The taste is perfect and coconut oil is easy to work with. I love coconut oil!
Blackberries are an amazing, healthy addition to your diet! All berries are excellent for you. Blackberries are a top notch health food. We are fortunate in our abundance of this( pesky to manage) vine. We reap the rewards of picking these thorny fruits. They are both tasty and extremely worth the trouble to add to our nutritional profile.
Blackberry Coconut Oil Crumb Bars Recipe Notes:
Blackberry Coconut oil Crumb Bars are great just plain. Without that delicious cream cheese drizzle these are still a yummy blackberry treat; and much less fattening. Removing the cream cheese frosting will also take down the sugar content as well. But the cream cheese frosting does add a note of creamy sweet decadence, so do try it. It’s yummy!
To perfect the drizzle so it comes easily off a fork onto the bars; keep adding a little milk until you can pick the fork up and the drizzle falls off in a small, slow line. This will help you control the stream and reduce the large glops that happen when it’s too thick.
If the fork fails on you just load a sandwich bag with the cream cheese topping and cut off a tiny bottom corner. Squeeze the bag for better control of the drizzle. Play with it!
Blackberry Coconut Oil Crumb Bars are Crumbly fresh blackberry goodness in a delicious cookie bar with healthy fat. Serve it fancy with a drizzle of cream cheese frosting.
- 3 Cups white sugar-divided
- 1 tsp. baking powder
- 3 Cups all-purpose flour
- 1 Tablespoon fresh lemon zest
- 3/4 Cup coconut oil melted
- 1 egg
- 1/2 tsp. salt
- 4 cups fresh blackberries (If you use frozen may need to increase the thickener or drain the berries)
- 4 Tablespoons cornstarch
- 3 ounces cream cheese (at room temperature)
- 1 1/2 Cups powdered sugar
- 3 Tablespoons milk
- Preheat the oven to 375 degrees F
- Lightly oil a 9x13 baking dish with coconut or other oil
FOR BLACKBERRY FILLING:
- Combine fresh blackberries, 1/4 cup water and 2 cups sugar into a 2 quart or bigger pot
- Turn on medium high heat and stir the blackberries together with the sugar and water
- In a separate small bowl or measuring cup add 4 tablespoons cornstarch and 2 to 4 tablespoons water. Mix well with a fork and then add into the blackberry mixture
- Boil the blackberries, stirring constantly until thickened. Remove from heat and refrigerate until the dough layer is finished
FOR THE DOUGH:
- In a large bowl combine lemon zest, and 1 cup of sugar. Rub the zest into the sugar using a spoon or fork until it becomes somewhat moist
- Add flour, baking powder, and salt
- Use a fork to blend in the coconut oil
- Stir in the egg. The dough should be crumbly and wet
- Pat half of the dough evenly onto the bottom of the prepared baking dish
- Remove the blackberry filling from the fridge. Add more cornstarch and water and mix well if it's still very runny. The filling should pour like a thick sauce. Remember it will continue to thicken as it cools after baking
- Spread the blackberry mixture evenly over the crust. Crumble the remaining dough over the blackberry layer
- Place into the oven and bake at 375 degrees for 45 minutes or until the top is slightly browned. Allow the bars to cool completely before cutting into squares
FOR THE TOPPING:
- In a large bowl, beat the cream cheese until smooth
- Sift in the powdered sugar
- Add the milk, a little at a time, until the glaze has reached a consistency that it can be drizzled over the bars
- Drizzle the frosting over the cooled blackberry bars
Amount Per Serving Calories 273Total Fat 8gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 11mgSodium 85mgCarbohydrates 48gFiber 2gSugar 33gProtein 2g
Blackberry Coconut Oil Crumble Bars are featured at MamaFreebees.com 15 Fruit Bar Recipes you can’t Miss
Original recipe Adapted from http://blogchef.net