Friday, May 10, 2013

Sour Cream & Coconut Milk Berry Crumble Bars

Holy heck batman, I sat down and decided it was HIGH time to create a dessert.  And there was success!

We don't generally keep dessert on hand on a reoccurring basis do you?

Growing up we didn't have meals that were followed by some sort of treat unless I was at my Omi and Opa's house and nine times out of ten it was ice cream - guess that's where my love of it came from!

If its in the house it gets eaten, and I like to fill us up with goodness (i.e. veggies, proteins) not bad for you goodness.
BUT every now and then my sweet tooth kicks in (actually it never goes away) and there is a desperate need to have something to curb my cravings.  Sometimes rifling through the baking cupboard to find a handful of chocolate chips just doesn't cut it!  Don't tell me you've never done that.....marshmallows?  Never mind.

I've never actually made a crumb bar before - eaten em, yes.
The ones I have had were boring, flat tasting.
However I saw a photo of some sour cream crumb bars on Pinterest from Crunchy Creamy Sweet which looked like they would have a depth and decided I could enhance this recipe to my own tastes (or rather what I had in my cupboard).
My creation turned out awesome!
Just the right combination of textures and flavors, really proud of how they turned out first go - I mean sometimes when you start messing with ingredients and proportions when it comes to baking the first 6 rounds turn out to be a failure, not the case here.

Want some?

Trust me, you'll love em!

I'm listening to: Rio - Duran Duran

Coconut Milk Berry Crumble Bars

Crust & Topping
1 tbsp. ginger
1/3 c. shredded coconut
4 tbsp. slivered almonds
1 1/2 c. flour
1/2 c. brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, melted and cooled

1/2 c. sour cream
1/3 c. coconut milk
1 tbsp. cornstarch
2/3 c. sugar
1 tbsp. flour
3 tbsp. coconut
1 tsp. vanilla

1 c. blueberries (approx.)
1 c. blackberries (approx.)

Prepare your 8x8 inch baking pan by buttering the sides and bottom and then adding parchment so that it over hangs slightly for easy removal later.
Pre heat oven to 350F.

In a bowl, combine all of the ingredients up to the butter.  Stir to combine and then add your butter until it is crumbly.  Reserve about 1/2 a cup *maybe slightly more*.
Press the mixture into your prepared pan and set aside while you prepare your filling.

For your filling all you need is a bowl and a whisk!  No need for anything fancy this time :)
Start by adding your cornstarch to your coconut milk and whisk to incorporate.  Then add the rest of the ingredients (except berries) and stir.

Simply pour the mixture over the layer of crust, top with your berries and then the rest of the crumble/crust mixture.
Bake about 30 - 35 minutes or until top is lightly browned and filling is set.
Let cool completely.
You can cut them with a knife at this point (wiping it clean after every cut) OR you could toss in the fridge for  15-20 minutes then slice.


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  1. I love your coconut milk version! They look amazing! Thanks for linking up!

  2. Wait. These were the first crumb bars you ever made? Amazing! I love the sour cream + berry combination, and with the coconut, even better! I heart crumb bars!

    1. HA I know right Janice?! I heart crumb bars too :)