Lemon Mulberry Crumble Bars
Delightful bars combining bright lemon flavor with sweet mulberries, topped with a buttery crumble.
Ingrédients
For the Crust and Topping
- 1 cup all-purpose flour Can substitute with a gluten-free blend.
- 1/2 cup unsalted butter, softened Use a dairy-free alternative for a dairy-free version.
- 1/4 cup granulated sugar Can substitute with stevia or monk fruit for lower sugar.
- 1/4 cup brown sugar May change the texture slightly if substituted.
- 1/2 teaspoon salt
- 1/4 cup rolled oats
For the Cream Cheese Layer
- 1/2 cup cream cheese, softened Substitute with plant-based cream cheese for vegan.
- 1/2 cup powdered sugar
- 1/4 cup lemon juice Freshly squeezed is preferred.
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
For the Fruit Layer
- 1 cup mulberries (fresh or frozen) No need to thaw frozen mulberries.
Instructions
Preparation
- Gather all your ingredients and ensure that your butter and cream cheese are at room temperature. Preheat your oven to 350°F (175°C) and grease your baking dish.
Cook the Base
- In a mixing bowl, combine the flour, softened butter, granulated sugar, brown sugar, and salt. Mix until crumbly and press half into the bottom of your greased baking dish.
Make the Cream Cheese Layer
- Blend softened cream cheese with powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Assemble the Bars
- Spread the cream cheese mixture evenly over the base layer in the baking dish.
Add the Mulberries
- Scatter the mulberries evenly on top of the cream cheese layer.
Top with Crumble Mixture
- Sprinkle the remaining crumb mixture over the mulberries, followed by the rolled oats.
Bake the Bars
- Bake for 25-30 minutes until golden brown and edges are bubbling.
Cool Completely
- Allow to cool completely at room temperature before slicing.
Chill for Best Results
- For best flavor and texture, chill in the refrigerator for at least an hour.
Slice and Serve
- Slice into squares and serve chilly, with optional whipped cream or vanilla ice cream.
Notes
For a tropical variation, add shredded coconut or mixed nuts. Keep an eye on baking time to avoid overbaking.