Spring is nearing, which means that fresh fruit-based desserts are back on the menu. Keeping with my theme this semester, I have come up with a recipe perfect to cook at home or in the dorms: Blueberry Cruble Cake Bars. I’ve been anticipating this recipe in particular as an excuse to break out my fruity treats when I have friends over to enjoy the warm weather.

I have made these bars for an Easter breakfast, and they were a hit with the kids and adults alike. My family taste tested for me and agreed that my blueberry cake bars were neither dry nor over the top sweet. They’re subtle enough to be breakfast if you wanted, but still sugary enough to be the perfect, light dessert. If you don’t like blueberry, feel free to substitute these with apple, strawberry or whatever pie filling is your favorite. No matter what fruit flavor you use, they are sure to be gooey, soft and sweet.

I loved these bars not only because of their taste, but because they are ridiculously simple. Anyone can make this recipe, as they require just four main ingredients and a couple more for sprinkling. You hardly need anything to have the entire recipe covered. These bars take less than ten minutes to prepare, and they’re great for snacks, breakfast or dessert. If you’re serving them for dessert, don’t forget to top them with ice cream to make it an even more delectable treat.

Since the beautiful spring season is upon us, take advantage while you can and make these. Not that you need the “spring” excuse to whip these up, but it helps. This isn’t pumpkin-spice-and-fall season, nor is it peppermint-and-chocolate-Christmas season. But, finally the warm, sunny, lemon, strawberry, blueberry, fruity season is here.

Ingredients:

15.25 oz. box yellow cake mix, dry

3/4 cup butter (1 1/2 sticks)

2 1/2 cups quick oats

21 oz. can blueberry pie filling

3 tablespoons brown sugar

2 teaspoons cinnamon

Directions:

Preheat oven to 375 degrees. Coat a 9×13 baking pan with cooking spray. Set aside.

In a microwave safe bowl, melt butter. Add dry cake mix and oats. Combine until crumbly and butter is well incorporated.

Press half of oat mixture into the prepared pan. Using a spoon or spatula, evenly spread blueberry pie filling over the top. Carefully press remaining half of oat mixture on top of the blueberry pie filling.

Bake for 18-23 minutes until very light brown. Remove from oven and serve warm or let cool completely.

Sprinkle brown sugar and cinnamon on top. Cut and serve.