Creating recipes for less-sugary baked goods has become a focused endeavor for many culinary enthusiasts. Among those contributing to this trend are Brian Levy, author of "Good and Sweet," and Jennifer Tyler Lee, author of "Half the Sugar, All the Love." One such recipe that highlights this approach is Blueberry Crumble Bars.
The jam layer of these bars is prepared by simmering blueberries with a touch of maple syrup, orange zest, and juice until the mixture thickens to a spreadable consistency. The base and topping layers consist of finely ground walnuts, almonds, and sunflower seeds mixed with rolled oats, whole-wheat flour, and cinnamon. A puree of prunes, oil, egg, and vanilla forms the main sweetness for the crust, complemented by a small amount of maple syrup. The base mixture is pressed into a baking dish and topped with the cooked blueberries. The remaining nut-oat mixture, tossed with more maple syrup and oil, forms the crumble.
Once baked and cooled, the bars offer a layered experience with a nutty, chewy base, a jammy blueberry center, and a crunchy, maple-spiked topping.