Summer Berry Crumble Bars

Ripe, juicy berries are synonymous with summer, and although we are slowly closing out that season, there is no need to panic, frozen berries, can make some amazing things as well. These outrageous and incredibly easy, summer berry crumble bars are loaded with fresh and frozen berries and they are exactly what you need in your life right now. Slice-to-size, these fruit-forward bars make a fantastic dessert for big or small gatherings alike and may just elevate your Labor Day celebration to a whole new playing field.

With seasonal produce of all kinds, you get a richer flavor and full nutrient composition because your produce is picked at peak ripeness. Buying produce seasonally allows you to buy locally and support local farmers with a nod to sustainability.  That my friends, is a win-win. I also support buying seasonal fruit and freezing it for later, to be used in recipes like this, whenever the craving arises. But truth be told, most shoppers don’t know when produce is in season, so here’s a quick reference guide to help you out.

Summer Produce Calendar

• Apricots (May – July)
• Armenian cucumber (June – Aug.)
• Asian pear (July – Sept.)
• Basil (June – Aug.)
• Beets (All year, June – Oct.)
• Bell peppers (July – Nov.)
• Blackberries (May – Sept.; peak from June – July)
• Blueberries (April – Sept.)
• Butter lettuce (June – Aug.)
• Cherries (May – Aug.)
• Corn (May – Sept.)
• Cucumber (May – Aug.)
• Eggplant (July – Oct.)
• Grape tomatoes (June – Aug.)
• Green beans (May – Oct.)
• Honeydew melons (June – Oct.)
• Limes (May – Oct.)
• Mint (Year-round, in warmer climates)
• Nectarines (May – Aug.)
• Peaches (May – Sept.; peak in July – Aug.)
• Plums (May – Oct.)
• Raspberries (July – Oct.)
• Shallots (June – Sept.)
• Strawberries (April – June)
• Summer squash (June – Aug.)
• Tomatillo (June – Aug.)
• Tomatoes (June – Aug.)
• Watermelon (June – Aug.)
• Zucchini (June – Aug.)

Fresh Strawberries

In case you didn’t already know, strawberries are packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols. And strawberries are also a sodium-free, fat-free, cholesterol-free, low-calorie food. They are among the top 20 fruits in antioxidant capacity and are a good source of manganese and potassium.

Frozen Blueberries

Like blackberries, blueberries are also a fantastic source of fiber and packed with loads of antioxidants. Despite their name, blueberries are a purple fruit because they contain the antioxidant anthocyanin, which contributes to their blue-purple pigment. Blueberries are a low-calorie and nutrient-dense source of dietary fiber and I love adding them in just about everything.

In my berry crumble bar recipe, I use fresh strawberries and frozen wild blueberries which may seem odd to some. Here’s my reasoning. Freezing blueberries is believed to make blueberries powerful antioxidants more available to the human body. This is possible because anthocyanins, (the antioxidant compounds that make blueberries blue), are found in the skin of the berry. Freezing blueberries creates tiny ice crystals that disrupt the structure of the cells, which in turn makes it easier for our system to access the anthocyanins contained within the skin. Sounds crazy, but it’s true. Because of this, one cup serving of fresh blueberries contains 3.6 grams of fiber, while the same serving of frozen blueberries has 6.2 grams of fiber.

My crumble bars are not healthful, but we all deserve a treat sometimes. This recipe works just as well with fresh blueberries as well so don’t let that factor stop you, these bars bake up perfectly just the same.