Preheat oven to 375 F. Line a 9x13 pan with parchment paper or use butter and set aside.
In a medium sized bowl add berries, 1/4 cup sugar and a tablespoon of flour. Stir gently to combine and set aside.
In a large bowl, stir together flour, sugar, coconut sugar, baking powder, cinnamon and sea salt.
Whisk egg and vanilla together in a small dish then drizzle over the flour mixture and add cubed butter. Use a fork to stir everything together then switch to use your fingers to blend until small crumbles of butter remain.
Scoop a little more then half the crumb mixture into prepared pan and firmly press into an even layer. Pour berries over crust then spread into an even layer. Add handfuls of remaining crumble into clumps and crumble evenly over berries.
Bake for 40 minutes or until crumble topping is light golden brown. If the crumble top is browning too quickly, place a piece of foil on top.
Cool bars before cutting into squares and store in the fridge. Enjoy!
Shop Ingredients
Directions
Preheat oven to 375 F. Line a 9x13 pan with parchment paper or use butter and set aside.
In a medium sized bowl add berries, 1/4 cup sugar and a tablespoon of flour. Stir gently to combine and set aside.
In a large bowl, stir together flour, sugar, coconut sugar, baking powder, cinnamon and sea salt.
Whisk egg and vanilla together in a small dish then drizzle over the flour mixture and add cubed butter. Use a fork to stir everything together then switch to use your fingers to blend until small crumbles of butter remain.
Scoop a little more then half the crumb mixture into prepared pan and firmly press into an even layer. Pour berries over crust then spread into an even layer. Add handfuls of remaining crumble into clumps and crumble evenly over berries.
Bake for 40 minutes or until crumble topping is light golden brown. If the crumble top is browning too quickly, place a piece of foil on top.
Cool bars before cutting into squares and store in the fridge. Enjoy!