85ºF one day and 35º the next, shorts with sweaters, flip-flopping between hot coffee and iced lattes... Yep it is officially Spring in the Midwest.
I'm trying to do some hard-core spring cleaning this year. It suddenly hit me that everything I'm going to need for the next coming year has to fit in a single backpack. Everything I currently own would probably need at least two moving trucks, so I'd say it's time to do some serious purging.
Spring cleaning is the not-so-fun part about this season. The fun part, however, is switching from winter to spring flavors! This means more salads, less soup and my favorite part- more berries. Berry season is my favorite.
Strawberry Cream Cheese Crumble Bars
1/2 cup earth balance buttery spread
3/4 cup brown sugar
1 cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp salt
1 cup rolled oats
1 tub vegan cream cheese (I used Tofutti)
1 1/2 cups fresh or frozen strawberries
1/2 cup maple syrup
1/3 cup powdered sugar
2 tbsp cornstarch
1. Preheat your oven to 350º and lightly grease an 8x11 or 9x13 inch pan.
2. In a medium bowl, cream together the brown sugar and earth balance. In a separate bowl, mix together the remaining crumble ingredients and then add them into the sugar mixture. Combine with your hands until nice and crumbly. If it seems too dry (not enough clumps) add a tablespoon or two of water.
3. Press half of the crumble mixture into the bottom of your pan so that it covers the whole thing evenly. Set aside.
4. Now to prepare the filling, combine all of the ingredients in a food processor and puree until smooth. Pour on top of the crumble layer and spread evenly with a spatula. Sprinkle the remaining crumbs on top of the cream cheese layer.
5. Bake for about 30-35 minutes or until the top begins to turn golden brown. Remove from the oven and stick in the fridge to chill for at least 30 minutes before serving. If there happen to be leftovers, make sure to keep them refrigerated.
Mmm just looks at that perfectly creamy sweet filling. These are melt-in-your-mouth delicious.