PINEAPPLE BLUEBERRY CRUMBLE SQUARES: lower-sugar fresh fruit treat

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A FABULOUS TWIST ON CLASSIC OATMEAL DATE BARS... 

67goingon60 wasn't sure how this twist on classic Oatmeal Date Bars would work.  

But as you can see from the comments below, the treats were a hit with local election volunteers and the men working on 67's flat!

Though lower in sugar than similar squares, 67's can't exactly be called healthy.  But they are high in oatmeal, the wonder food which helps lower cholesterol and maintain fibre levels. And the fruit adds a layer of juicy lip-smacking goodness.

Pineapple treats have been popular with 67 tasters recently; this is another one added to the list.

The recipe is very easy; kids studying for their A levels would find the 20 minutes involved both relaxing and rewarding!

Cost: £3'ish (5/23)

Makes: 16-20 (recipe halves nicely)

Ingred: 

   240g/8.4oz pineapple pieces (fresh is great but if tinned, in juice not syrup and well drained)

   1/2 tsp vanilla 

   1 cup/120gm/4.2oz rolled oats or Uber Granola  (67 used English cup measures)
   1 cup/142gm/ 5oz plain spelt or common wheat flour

   generous handful sunflower seeds or chopped nuts (optional) 
   1 pinch salt
   1/2 tsp baking soda
   2/3 cup/127gm/.5oz light brown sugar 

    3.8oz/110g butter, softened 

    100g/3.5oz (2 handfuls) frozen or fresh blueberries

    

Method:

1. Line an 8x8 inch tray with greaseproof paper for generous portions; 8x13 inch for thinner but more numerous portions
2. Drain pineapple pieces in a sieve, saving juices; chop pieces finely (eg each pineapple piece in 4-5 shreds); stir vanilla through
3. If butter isn't soft, zap it in the microwave on high at 20 sec intervals or pop it into a warm oven or air fryer on bake for half a minute, no more 
4. In a large bowl, blend dry ingred, breaking up any sugar lumps 
5. Add butter in small cubes; rub or stir together as if you were making crumble until butter is the size of peas (this step can be done a few hours ahead or the night before) i
6. When ready to bake, preheat oven to 350f/180c/170fan/gas4
7. Spread a generous half of the crumble mix in the baking pan, levelling the top with a spoon or the bottom of a measuring cup
8. Add the shredded pineapple, spreading as evenly as possible
9. Scatter over blueberries
10. Cover with the rest of the oats, taking special care with the edges; cover the pineapple as evenly as you can
11. Bake 30 mins or until beautifully browned; half-way through you may wish to bring the back of the pan to the front for even browning
12. Place on a cooling rack; wait half an hour then use a sharp knife to cut into squares

Tips:

• If budget doesn't stretch to blueberries, replace with other fruit: raspberries? cherries (without pits) OR chopped plums
• The Blogger has not yet tested spelt flakes instead of oatmeal but there is no reason why they would not work.  You might have to add a touch more butter                                                                  

Comments:

• 'These were the stars of the treat tray. I love sticky oatmealy-flapjack-type-sweets and the pineapple ones are among the best I have tasted. Magnificently sweet and the fruit makes them melt in the mouth.  Perfect.'  Political agent
• Builders: 'Scrummy.  I would pay £5.50 for this in a cafe.' 'Don't change a thing; they're delicious: soft, like butter and not overly sweet.' 'Very nice, moist and not too sweet.'

                                                                                

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.