FRUIT STREUSEL BARS
Make and share this Fruit Streusel Bars recipe from Food.com.
Provided by MizzNezz
Categories Bar Cookie
Time 1h5m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Heat oven to 375*.
- Combine flour, oats, sugar, baking powder and cinnamon.
- Beat in butter just until moistened.
- Set aside 2 cups.
- Pat the rest into a greased 13x9 pan.
- Bake for 15 minutes.
- Toss apples with the 2 T flour.
- Stir in preserves.
- Spread over hot crust almost to edges.
- Mix nuts and the 2 cups oat mixture.
- Sprinkle over the apples.
- Bake for another 30 minutes.
Nutrition Facts : Calories 166.7, Fat 6.6, SaturatedFat 3.4, Cholesterol 13.6, Sodium 60.2, Carbohydrate 25.6, Fiber 1.2, Sugar 13, Protein 2
FRUIT STREUSEL BARS
Great old family recipe. My mother made every fall with home made preserves.
Provided by Richard Hoover
Categories Cookies
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Combine flour, brown sugar, salt. Cut in butter with pastry blender until mixture is crumbly.Stir in oats & blend thoroughly. Set aside 1 1/2 cups of this mixturefor topping.
- 2. Press remaining mixture evenly over the bottom of a greased 13 X 9 baking pan.
- 3. Spread preserves over crumbs within 1/4" of sides of pan.
- 4. Cut in 2 tablespoons of butter into reserve crumb topping; stir in nuts. Sprinkle over preserves & press down lightly.
- 5. Bake in a 375 degree oven for 25 - 30 mins. or until lightly brown.
- 6. Cool in pan and cut into bars.
STREUSEL
Steps:
- Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
- Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
- Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.
BERRY-BERRY STREUSEL BARS
Provided by Devora Disner
Categories Dessert Bake Kid-Friendly Blueberry Raspberry Oat Bon Appétit Michigan Small Plates
Yield Makes about 24
Number Of Ingredients 11
Steps:
- For crust:
- Preheat oven to 375°F. Butter 13x9x2-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 onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. 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 is golden, about 35 minutes. Cool in pan. Cut into squares and serve.
BLUEBERRY STREUSEL BARS
My 1 year old grand daughter is allergic to eggs so I wanted to make something that she could enjoy that wasn't just fruit. This works perfectly as it combines the sweetness I wanted and the fruit. As a grandma spoiling the kids is my inclination and any berry can be used and most fruits. The sugar can be reduced too if the...
Provided by Jennifer S
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Place rack in middle of oven and preheat to 375. Make a aluminum foil sling in a 13 x 9 inch pan so removing the bars is easy. Cut enough foil to hang over the sides of the pan in both directions, horizonal and vertical. Tuck the excess foil under the pan, make sure to push the foil up the side and into the corners. Grease the foil and set aside.
- 2. Using a mixer or a food processor mix the flour, granulated sugar and salt together. Add 16 tablespoons of soft butter one piece at a time. (Save the remaining 2 Tablespoons for the topping.) Will look like wet sand.
- 3. Take out 1 1/4 cups of this flour mixer and set aside. Place the rest into the 13x9 pan and press firmly to make it even. You can use the back of a measuring cup to make sure it is level. Bake 15 to 18 minutes until edges are browning.
- 4. While crust is baking add brown sugar oats and pecans to the saved flour mixture. Work in with your fingers the 2 tablespoons of soft butter. Should create some lumps, set aside
- 5. In another bowl combine the blueberries preserves and lemon juice. Mash the berries but leave some whole, if the berries are tart use less lemon juice.
- 6. Spread the filling on the hot crust and sprinkle the topping all over the filling. Return to oven and bake until the topping is a golden brown and filling bubbles. Cool at room temperature. Once cool loosen the foil and remove. Easy to cut on a board, store at room temperature.
RASPBERRY STREUSEL BARS
I love Raspberry Streusel Bars. Found this one also in a Sunday Ad. I am definitely planning on making this very soon.
Provided by VKuuipo Bridges
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine oats, flour brown sugar, baking powder and salt in large bowl.
- Stir in margarine until mixture is crumbly (reserve 1 cup crumb mixture onto bottom of an 8" square pan). Bake 10 minutes.
- Spread raspberry fruit evenly over baked crust within 1/4 inch of edges.
- Sprinkle with 1/2 cup white chocolate chips.
- Combine reserved crumb mixture with remaining 1/4 cup white chocolate chips and almonds.
- Sprinkle over fruit mixture, pressing lightly into fruit.
- Bake 30 to 35 minutes or until golden brown.
- Cool completely on wire rack.
- Cut into squares and serve.
STRAWBERRY & CINNAMON STREUSEL BARS
Pack these in tins for picnics or school fetes, or serve single bars with a dollop of clotted cream for dessert. Blackberries also work really well when strawberry season is over
Provided by Good Food team
Categories Dessert, Treat
Time 1h10m
Yield makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.
- Put the flour, 175g caster sugar, 1 tsp cinnamon and 1/2 tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the softened butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Tip the rest of the mixture into the bottom of your tin and press down firmly to make an even base. Prick a few times with a fork, then bake for 25 mins until golden.
- While the base is cooking, add the cold butter, remaining sugar, the oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Use your fingers to rub together until crumbly.
- When the base is done, mix the sliced strawberries with the jam and arrange on top. Sprinkle over the crumbly topping and bake for another 30-35 mins until the top is golden and the strawberries juicy and bubbling. Leave to cool completely in the tin before cutting into bars or squares.
Nutrition Facts : Calories 381 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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