APPLE-BERRY STREUSEL BARS
With fruity filling and nutty topping, these attractive bars taste like they cost a pretty penny.-Jane Acree, Holcomb, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. , Pat remaining oat mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes., In a large bowl, toss apples with remaining flour; stir in the preserves. Spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. , Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 121 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
BERRY-BERRY STREUSEL BARS
Categories Dessert
Number Of Ingredients 11
Steps:
- For crust: Preheat oven to 375 degrees. Butter 13/x/2 inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture ontoo bottom of prepared pan. Bake crust until light brown, about 15 inutes. Cool slightly. For filling: Mix blueberries, jam, flour and lemon peel in bowl. Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping si golden, about 35 minutes. Cool in pan. Cut into squares and serve. Makes about 24
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- Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix– very easy.) Place the cornstarch mixture, berries, maple syrup, and coconut sugar in a medium saucepan over medium heat. Using a rubber spatula, stir the mixture as it cooks. Smash some of the berries against the bottom/sides of the pot as you stir, gently breaking them up. Bring to a simmer and allow to simmer for 2 minutes, stirring constantly. After 2 minutes, remove pan from the heat and allow to cool completely. The mixture will thicken as it cools. To speed up the cooling process, feel free to cover and refrigerate it after it slightly cools for at least 30 minutes at room temperature. I recommend making the berry filling in advance so it can cool completely. Berry filling can be cold or room temperature when you assemble the bars– you just don’t want it hot or warm.
- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.) Pour into a bowl and stir in the cinnamon, almond butter, maple syrup, applesauce, and melted coconut oil. Mixture will be thick and wet.
- Using the back of a flat spatula or a spoon, press about 3/4 of the crust/streusel mixture tightly and firmly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars will hold their shape. Spread cooled berry filling evenly on top.
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