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Mango Blueberry Crumble Bars
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
9 bars
Prep Time
15 minutes
Cook Time
1 hour
Mango Habanero Sugar adds a sparkle of heat to these fruity crumble bars, making them a yummy breakfast treat or dessert. Enjoy fresh blueberries & mangoes, a warm delicate filling, and a chewy crumble topping.
Ingredients
- ½ cup unsalted butter, cold
- ½ cup white sugar
-
¼ cup + 1/3 cup Mango Habanero Sugar
- 1 ½ cups + 1 Tbsp. all-purpose flour
-
2 tsp. Pure Vanilla Extract
-
1 ½ tsp. Cinnamon Ground – Vietnamese, divided
- Pinch of kosher salt
- 1 egg
- ½ cup + 1 Tbsp. sour cream
- 2 Tbsp. orange juice
- 4 tsp. cornstarch
- 1 cup blueberries, divided
- 1 cup, mango, chopped, divided (discard any accumulated juices)
Directions
- PREHEAT oven to 350°F. Spray an 8-inch square baking pan with non-stick cooking spray. Line pan with parchment paper allowing excess to hang over sides. Spray with non-stick spray.
- COMBINE butter, white sugar, ¼ cup Mango Habanero Sugar, 1½ cups flour, ¾ tsp. Cinnamon Ground - Vietnamese, and salt in a food processor. Process about 1 min or until mixture is clumpy and crumbly. Set aside ¾ cup of mixture and press the remaining mixture evenly into baking pan. Set aside.
- WHISK egg, sour cream, 1/3 cup Mango Habanero Sugar, orange juice, 1 Tbsp. flour, cornstarch, Madagascar Vanilla Pure Extract, and ¾ tsp. Cinnamon Ground - Vietnamese in a medium bowl. Stir in ½ cup blueberries & ½ cup mango. Pour the filling on top of the crust. Spread the remaining fruit evenly on top.
- SPRINKLE reserved butter mixture over top of berries, dropping lumps on top to create a nice crumbled look. Bake 1 hr. Cool completely before cutting.