Dec 24, 20203 min read

Berry Yogurt Oat Crumble Bars 雜莓乳酪燕麥金寶脆

Updated: Feb 3, 2021

Berry Yogurt Oat Crumble Bars 雜莓乳酪燕麥金寶脆

(▼中文版食譜在英文版下面▼)

A simple & colorful dessert for Christmas, or anytime you desire a quick & fast dessert.

INGREDIENTS: 8~10 servings

Crust & Crumble

150 g all-purpose flour

120 g rolled oats (best to use whole rolled oats instead of the instant oatmeal

for more crumbly effect)

150 g unsalted butter, cut into 1 cm cube dice,

then keep inside the fridge until mixing

150 g light brown sugar

1/4 tsp salt

3/4 tsp / 3g baking powder

1 lemon zest

1 tsp vanilla extract

Fillings :

500g Greek yogurt

34 g sugar

18g cornstarch

1 TBSP fresh lemon juice ( if you want to add extra 1 TBSP lemon juice,

add another 2 g of cornstarch too.)

300g mixed berries

some ice sugar for decoration

METHOD:

1. Preheat the oven to 180C.

2. Slightly grease a 8 x 8 inch (20 x 20cm) square baking pan or glass baking tray( best to use a loose base baking tray for the best result to release the slice) and line with flour. And shake off the excess flour.

3. In a bowl rub brown sugar with lemon zest for a few minutes to release oil. Then add in cold cubes of butter, flour, oats, baking powder, salt and vanilla. Rub all the ingredients with your hand until it became crumble and sandy. If you are using a food processer, just roughly blend for a few seconds at a time until crumble and sandy.

4. Add half of the crumble mixture into the bottom of the pan. Press the mixture down evenly either with a spoon or the flat bottom of a glass.

5. In a medium bowl mix yogurt with sugar, cornstarch and lemon juice. Spread the yogurt mixture over the crust. Spread the raspberries over the yogurt.

6. Sprinkle the remind crumb mixture randomly over the raspberries.

7. Bake for 45~50 minutes or until the crumble became golden.

8. Good to be served hot /cold, great with ice-cream / custard. Sprinkle icing sugar on top of the bar before serving. If serving cold, cool completely and then refrigerate for about 2 hours before serving.

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