Fruit Crumble Bars
Crust
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup butter -- (1 stick)
1 cup granulated sugar
1 teaspoon vanilla
1 egg
Topping
Sliced fruit (berries can remain whole -- if not too1 large )
1/3 cup brown sugar
2 tablespoons butter
1 teaspoon cinnamon
Mix crust ingredients until crumbly. Pat into lightly greased 9 x 13-inch pan.
Layer fruit on top of crust. Mix brown sugar, butter and cinnamon till crumbly. Sprinkle over fruit. Bake in a preheated 350°F oven for 50 minutes to 1 hour, until fruit bubbles and topping is golden brown. Cut into bars while still warm.
NOTES : These bars are a real life-saver when you have an abundance of fruit you don't quite know what to do with. Apples, bananas, peaches, pitted cherries, rhubarb, strawberries, blueberries, plums -- all lend themselves to this easy dessert. Cut in squares and serve warm, with whipped cream or ice cream, or let cool and cut into smaller bars to pack on a picnic. Simple as they are, these bars have never failed to draw praise from anyone who's tasted them.
Crust
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup butter -- (1 stick)
1 cup granulated sugar
1 teaspoon vanilla
1 egg
Topping
Sliced fruit (berries can remain whole -- if not too1 large )
1/3 cup brown sugar
2 tablespoons butter
1 teaspoon cinnamon
Mix crust ingredients until crumbly. Pat into lightly greased 9 x 13-inch pan.
Layer fruit on top of crust. Mix brown sugar, butter and cinnamon till crumbly. Sprinkle over fruit. Bake in a preheated 350°F oven for 50 minutes to 1 hour, until fruit bubbles and topping is golden brown. Cut into bars while still warm.
NOTES : These bars are a real life-saver when you have an abundance of fruit you don't quite know what to do with. Apples, bananas, peaches, pitted cherries, rhubarb, strawberries, blueberries, plums -- all lend themselves to this easy dessert. Cut in squares and serve warm, with whipped cream or ice cream, or let cool and cut into smaller bars to pack on a picnic. Simple as they are, these bars have never failed to draw praise from anyone who's tasted them.
No comments:
Post a Comment