While apple crumble is top-tier, right now, it’s all about the berry game. Here’s what you need to do:
Berry Crumble Bars
![Berry Crumble Bars](http://www.mariasskitchen.com/wp-content/uploads/2023/11/Berry-Crumble-Bars-735x1307.jpg)
Ingredients
- Base/Crumble:
- 8 oz maple syrup
- 4.4 oz Biscoff spread
- 3.5 oz Macro Mike vanilla buttercream protein powder
- 4.4 oz gluten-free plain flour
- 1-2 tablespoons almond milk (if needed)
- Filling:
- 2 teaspoons cornstarch
- 2 tablespoons lemon juice
- 3.5 oz raspberry jam
- 7 oz strawberries
- 7 oz blueberries
Instructions
- Preheat the oven to 320 degrees Fahrenheit and line a square cake tin with baking paper.
- Mix the syrup and Biscoff in a medium bowl until combined for the base.
- Add the remaining base ingredients and mix until a soft, sticky dough forms. Add almond milk, a tablespoon at a time, if it's too dry and crumbly.
- Press 2/3 of the dough into the base of the tin. Set it aside.
- For the filling, whisk the cornstarch and lemon juice into a paste in a small bowl.
- Combine the paste and jam in a large bowl.
- Fold in the strawberries and blueberries.
- Pour this mixture onto the prepared base and spread it out evenly.
- Sprinkle the remaining dough over the top of the filling.
- Bake for 25-30 minutes until it's golden.
- Let it chill in the fridge for at least 5 hours to set before slicing. Then, dive into the deliciousness!
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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