Fruit Crumb Bars Food

APPLE CRUMBLE BARS

Steps:

• Preheat oven to 180C/350.
• Grease a 20cm/8" square pan and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
• Mix together butter, flour, sugar, baking powder and salt until you can no longer see white bits of flour.
• Add egg and mix.
• Lightly press 2/3 of the mixture into the bottom of the pan.
• Bake for 15 minutes until slightly golden, then remove and cool for 5 minutes.
• Apple Filling: While the base is cooking, mix together Apple Filling ingredients in a bowl.

BLUEBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
• In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

BERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
• Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
• Bake in the preheated oven until top is slightly browned, about 45 minutes.

BLACKBERRY CRUMB BARS

Steps:

• Preheat the oven to 375 degrees and spray an 8x8 pan with baking spray.
• Add flour, sugar, brown sugar, baking powder, salt, butter and egg to a food processor and pulse until a crumbly dough starts coming together.
• Add half the dough to your baking pan and press down in an even layer gently.
• In a large bowl mix the blackberries, lemon juice, 1/4 cup sugar and cornstarch.
• Pour mixture over the crust.
• Crumble the remaining flour mixture over the top of the blackberries.
• Bake for 40-45 minutes until golden brown.

FRUIT CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, stir together flour, oats, brown sugar, and baking soda.
• Stir in melted butter until combined. Set 2 cups of the mixture aside for topping.
• Press the remaining mixture into the bottom of an ungreased, foil-lined 15x10x1-inch baking pan. Bake at 350 degrees F for 12 minutes.
• Cut large pieces of fruit in pie filling so they are smaller. Carefully spread pie filling on top of baked crust.
• Sprinkle the reserved topping mixture over the pie filling, and gently pat the mixture into the filling.
• Bake at 350 degrees F for 20-25 minutes more (I usually only do 21 minutes) or until the top is golden.
• Cool in pan on a wire rack. When cool, cut into bars.

FRUIT CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Place the peaches and pineapple in an 8-inch by 8-inch baking dish.
• 3. Stir together the flour, sugar and cinnamon in a medium bowl. Cut in butter until mixture is crumbly and butter pieces are about the size of a pea. Sprinkle evenly over fruit.
• 4. Bake 30 minutes or until topping is crisp and golden. Serve warm with ice cream, if desired.

BERRY OAT CRUMBLE BARS

Steps:

• Preheat the oven to 375℉. Line an 8×8-inch square baking pan with parchment paper.
• In a bowl, mix together the oats, flour, brown sugar, lemon zest, baking powder, cinnamon, and salt.
• Add the softened butter and vanilla and, using a large spoon or your hands, work the butter into the oat mixture until you get a crumbly dough that will stick together if you pinch it between your fingers.
• Measure out 1 ½ cups of the crust and crumb topping mixture and set aside in the refrigerator.
• Press the remaining crust mixture into the bottom of the parchment paper-lined baking pan using the back of a spoon or spatula or slightly damp fingers. Press the mixture into the pan firmly then use a fork to prick the crust 8-10 times.
• Bake the crust for 10-12 minutes or until the edges look just slightly brown and the crust starts to puff and look set.
• While the crust is baking, wipe out the bowl you used to mix the crust and add the filling ingredients. Stir to combine.
• Remove the crust from the oven then spread the filling in an even layer over the hot crust. Crumble the remaining crust mixture over the top of the filling.
• Bake for 30-35 minutes or until the crust is lightly browned and the filling is bubbling.
• Remove from the oven and place the pan on a wire rack and allow the bars to cool completely then transfer the pan to the fridge for at least 2 hours before cutting.
• To cut cooled bars, use the parchment paper to lift the bars onto a cutting board then cut into 16 squares.
• Store leftover bars in a covered container in the fridge for up to 4 days.

FRUIT CRUMB BARS

Steps:

• Heat oven to 375 degrees. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Stir in oats and brown sugar. Using your fingers, work butter into mixture until combined; mixture should be crumbly but hold together.
• Line an 11-by-17-inch baking pan with parchment paper. Press 5 cups oat mixture into bottom of pan. Spread desired filling over oat mixture. Sprinkle remaining oat mixture over filling. Bake until golden, about 40 minutes. Transfer pan to a wire rack to cool. Cut into 1 1/4-by-2 1/2-inch pieces; makes about 60.

BERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with butter or nonstick cooking spray. You can also line the pan with foil or parchment before greasing the pan to ensure they do not stick.
• In the bowl of a food processor, combine the light brown sugar, granulated sugar, flour, baking powder, cinnamon and salt. Pulse the mixture in the food processor a few times to incorporate the ingredients. Add in the butter and continue to pulse the food processor until the mixture comes together and small clumps form. Add in the egg and pulse again to combine.
• If you do not own a food processor, you can use a pastry blender or two forks to cut the butter into the flour mixture. It will take a little more time, but it is totally doable.
• Spoon half of the crumble mixture into the prepared pan and use your hands or the bottom of a measuring cup to pat the mixture into an even and compact crust layer.
• Add your berries to a large bowl and gently toss them with the lemon juice.
• In a small bowl, whisk together the granulated sugar and cornstarch. Sprinkle the cornstarch and sugar mixture over the top of the berries and gently toss to cover the berries with the mixture. Pour berries evenly over the crust.
• Crumble the remaining crumble topping over the berries. To make little clumps, simple squeeze the crumble topping in your hand and sprinkle the crumbs to create a topping layer. Sprinkle pecans on top of crumble topping.
• Bake in preheated oven for 45 minutes, or until the topping is golden brown. Cool completely before serving.
• Serve these berry crumble bars alone, or slightly warmed up with a scoop of vanilla bean ice cream.

FRUITY CRUMBLE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, leaving 2 inches of excess paper on both ends.
• In a large mixing bowl, combine the whole-wheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon and 1/2 cup of the rolled oats. Using a fork, cut the butter into the dry ingredients. Toss and crumble the mixture in between your fingers until bean-size crumbs are formed.
• In a small mixing bowl, whisk the vanilla, eggs and 1 tablespoon of the cane syrup. Slowly drizzle the egg mixture into the crumble mixture, using the fork to stir continuously. Check that the crumble holds its shape by squeezing some together in the palm of your hands. Spread three-quarters of the crumble mixture (about 7 cups) onto the lined baking sheet. Press the crumble down to make an even crust. Bake until light golden and set on the surface, 10 to 12 minutes.
• Meanwhile, add the almonds and remaining 1/2 cup rolled oats to the reserved crumble mixture. Set aside to use as the topping.
• Remove the crumble crust from the oven and cool for 1 minute. Using a small offset spatula, gently spread the cherry jelly over the crust. Sprinkle the dried apricots evenly over the jelly.
• In a medium mixing bowl, toss the peaches with the cornstarch and remaining 1 tablespoon cane syrup. Spoon the peaches in an even layer over the apricots and jelly. Sprinkle the remaining crumble mixture over the fruit.
• Bake until golden brown and fragrant, about 40 minutes. Cool completely before lifting the crumble out of the pan using the excess parchment as handles. Slice into 36 bars (2 inches by 1 inch). Store in an airtight container.

STRAWBERRY CRUMB BARS

Steps:

• Prehaet the oven to 375° F. Grease a 13×9 inch pan.
• In a bowl, combine 1 cup of the sugar, the baking powder and flour. Mix in the salt and the lemon zest, and stir together with a fork. Cut in the butter and egg with a pastry blender (or two knives if you don't have one) until the largest chunks are about pea-sized. The mixture should be crumbly without much loose flour. Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
• In another bowl, stir together the remaining sugar, cornstarch and lemon juice. Gently mix in the strawberries with a rubber spatula until combined. Spread the berry mixture evenly over the bottom crust. Crumble the remaining dough over the top of the berries. Bake for about 45 minutes or until the top is slightly golden brown. Cool completely before cutting into squares and serving.

APPLE CRUMB BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda; cut in 1 cup plus 2 tablespoons butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumbs into a greased 13x9-in. baking dish. Arrange apples over top; set aside. , In a saucepan, combine the sugar, cornstarch, water, vanilla and remaining butter. Bring to a boil. Cook and stir for 2 minutes or until thick and bubbly; spread over apples. Sprinkle with reserved crumbs. , Bake at 350° for 35-45 minutes or until top is lightly browned.