Eat Skinny Be Skinny: Whole Wheat Almond Crumble Bars

01.24.12
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Today wins the award of being the most annoying day of my life.

For one, Oscar woke me up at 3:30 am in a fit of a sneeze attack. Then, the same thing happened at 9am, except this one led to a choke/shake tantrum for about 5 minutes. I called my husband on the verge of a mental breakdown and then magically he was fine.
Oh, and we haven’t had power for 5 hours. It’s LUCKILY back on now, but I couldn’t get a damn thing done and I’m REALLY annoyed. I need a picture break.

Ah, much better. I think what also helped was a bite of these soft, chewy and full of tangy raspberry flavor bars.  Honestly, they are absolutely heavenly. Heavenly enough to almost cure the horrendous day I had.

I think what makes them absolutely divine is the use of both fresh raspberries and raspberry perserves. (PS. fresh raspberries look WEIRD up close, don’t they?)

There could be a few reasons for what I’m about to tell you (like the fact I’m a health nut, semi-insane, abnormal), butI prefer the taste of whole wheat flour to that of all purpose. Don’t get me wrong, I’ll still eat goodies laden with all-purpose, but if you held a gun to my head and asked my honest opinion on the matter, I’d say whole wheat. 

Not like that’d ever happen, but you get my sincerity. I just enjoy the farmy, earthy flavor
the whole wheat flour gives to it’s desserts and baked goods. And paired with the tart raspberries and the crunchy almonds, it’s like the best thing ever. Fresh, fruity and full of farm house goodness.

Now, please excuse me as I take a big, Claire size bottle of wine to the face and weep.

Adapted from Weight Watchers.

Whole Wheat Almond Crumble Bars

Serves 10
Prep time: 10 minutes
Cook time: 17 minutes

Ingredients:

  • 2 cups whole wheat flour
  • 1/2 cup packed dark brown sugar
  • 1/2 teaspoon pumpkin pie spice (can sub in cinnamon)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped almonds
  • 1 large egg
  • 1/4 cup oil (canola or vegetable works)
  • 3/4 cup fresh raspberries
  • 1/2 cup low sugar raspberry preserves
  • Additional almonds for garnish

Directions:

  1. Preheat oven to 350F. Grease an 8 x 8 inch baking dish with cooking spray and set aside
  2. Whisk flour, brown sugar, pumpkin pie spice, baking soda, almonds and salt together. Add egg and oil and mix well until a wet, moist crumble forms. Save at least 1/2 cup. Press crumble into the bottom of the baking dish until an even layer forms.
  3. Bake for 10 minutes or until crust begins to brown a little.
  4. Meanwhile, mash fresh raspberries and raspberry preserves together. When crust is done baking yet still warm pour fruit over it. Cover with remaining 1/2 cup of crumble. Garnish with additional almonds and bake for 18 minutes, or until fruit is bubbly.

These are perfect breakfast bars or fabulous with low fat ice cream for dessert. Or, you know,
great for those days you forgot your lunch or those days when you feel like drinking a botttle of wine for dinner yet need something with a little substance. Really, just good for whenever.

Nutritional information per bar: 180 calories, 5 grams of fat, 31 grams of carbs, 3 grams of protein, 3 grams of fiber and 5 Weight watchers Points Plus points.

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Comments

  1. Posted by jules on
    Tuesday, January 24th, 2012
    Sorry about your bad day. I missed my bus, forgot my lunch, lost my work pass. But these photos are stunning. Those luscious big raspberries are great!
    Reply
  2. Posted by Grubarazzi on
    Tuesday, January 24th, 2012
    Um, I'm all over these like white on rice. Just pour yourself a glass and pretend you are surrounded by blue water. that might help.
    Reply
    • Posted by Claire Gallam10 on
      Tuesday, January 24th, 2012
      Girl, I have a GLASS the size of my head right now!!
      Reply
  3. Posted by Maggie Wescott on
    Tuesday, January 24th, 2012
    Oh my gosh these are yummy looking!  I am with you girl on the whole-wheat flour thing.  I actually think it adds a yummy depth to baked goods.  Delish!
    Reply
  4. Posted by Karen on
    Tuesday, January 24th, 2012
    Was JUST talking to a friend about STARBUCKS Oat bars and these look EVEN better!!
    Thanks so much you are making my day:) I hope some sunny skies are ahead for you!
    Reply
  5. Posted by Lauren on
    Tuesday, January 24th, 2012
    love it! So making this :)
    Reply
  6. Posted by Marnely Rodriguez on
    Tuesday, January 24th, 2012
    This looks like the most perfect mid afternoon snack!
    Reply
  7. Posted by Jennifer on
    Tuesday, January 24th, 2012
    Sounds wonderful!  I know I would just love these bars!  Going to make them!
    Reply
  8. Posted by Sarah on
    Wednesday, January 25th, 2012
    I always prefer whole-wheat anything to white - it just tastes more like proper food! I can't explain it any other way. These look fantastic, can't wait to give them a go!
    Reply
  9. Posted by Lauren at Keep It Sweet on
    Wednesday, January 25th, 2012
    These look delicious! The fact that they are healthy is a huge plus.
    Reply
  10. Posted by Ravienomnoms on
    Wednesday, January 25th, 2012
    Haha I love that! I see those kinds of things on somecards all the time. I always end up sending them to people. They are so random and funny.

    Your raspberry whole wheat bars look fabulous! They are screaming my name!
    Reply
  11. Posted by Ravienomnoms on
    Wednesday, January 25th, 2012
    Haha I love that! I see those kinds of things on somecards all the time. I always end up sending them to people. They are so random and funny.

    Your raspberry whole wheat bars look fabulous! They are screaming my name!
    Reply
  12. Posted by Cucina49 on
    Wednesday, January 25th, 2012
    Those are just gorgeous--and it's awesome that they are healthy to boot!
    Reply
  13. Posted by kschwarting on
    Wednesday, January 25th, 2012
    Those are just gorgeous--and it's awesome that they are healthy to boot!
    Reply
  14. Posted by Andrea Abel-Bey on
    Wednesday, January 25th, 2012
    These look so scrumptious and they are healthy I think that is just too perfect. I am going to have to try them. Thanks for sharing.
    Reply
  15. Posted by Cucina49 on
    Wednesday, January 25th, 2012
    I totally hear your bad day--I hope things get better.  These bars look terrrific, and the fact that they're healthy is just a bonus!
    Reply
  16. Posted by Sarah Bulmer on
    Wednesday, January 25th, 2012
    Eeeeek - I hope things get better for you, but...this sounds like my morning every morning (replace dog with toddler). Word to your raspberry bars, they look delish.
    Reply
  17. Posted by Geraldine Saucier on
    Thursday, January 26th, 2012
    These bars looks soo good.  It is hard to believe that they are healthy for you too.  I must give them a try.
    Reply
  18. Posted by alyce culinary thymes on
    Thursday, January 26th, 2012
    these look so yummy.
    Reply
  19. Posted by Emily @ Life on Food on
    Thursday, January 26th, 2012
    I prefer whole wheat flour too.  These bars look amazing. I agree that the mix of fresh and preserves make for a great combination layer.
    Reply
  20. Posted by Erin on
    Thursday, January 26th, 2012
    Congrats on the Top 9!  I love raspberries and almonds together, this bars look delicious!
    Reply
  21. Posted by Kristina on
    Sunday, January 29th, 2012
    I'm with you, I love whole wheat flour, its got such a good bite and texture, and these bars look amazing! I love raspberry bars! I tried to make a healthier version a while back and they were too dry and fell apart, can't wait to try out your recipe, these look perfect! 
    Reply
  22. Posted by Roz@weightingfor50 on
    Tuesday, January 31st, 2012
    Hello!  Hope you don't mind, I've linked to this post on my blog tonight.  I made your whole wheat crumble bars with a few adaptations....REALLY delicious.  Thank you!!! 
    Here is my site www.weightingfor50.com. 
    Reply
    • Posted by admin on
      Wednesday, February 1st, 2012
      Absolutely not, thank you for sharing!!
      Reply
  23. Posted by Aimee @ Chickenville on
    Thursday, February 16th, 2012
    This sounds wonderful. I'm going to pin it for later when raspberries are a little cheaper. Just found you from SRC.
    Reply
  24. Posted by Kelly on
    Thursday, August 8th, 2013
    Awesome recipe, thanks! It's winter in New Zealand so we haven't got any fresh berries at the moment but I'm trying it out with apricots and apricot preserve instead. Also added a banana to the fruit mix. It's looking good so far :) love your food!
    Reply