fruit bars

Crumb bars loaded in the middle with fresh blueberries.

Blueberry Crumb Bars

all-purpose flour

sugar

baking powder

salt

unsalted butter,

blueberries ((20 ounces))

cornstarch

lemon

Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.

Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan.

Make the Filling: In a separate large bowl, whisk together the sugar, cornstarch and lemon juice. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.

Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 4 days.

These delicious apple pie bars recipe with crumb topping is crunchy and soft.&nbsp; &nbsp;You'll use the same shortbread dough for the crust and the crumbles to make these easy and from scratch apple pie bars.

Apple Pie Bars Recipe

apples

g (2 tablespoons) granulated sugar

g (2 tablespoons and 1 teaspoon) all-purpose flour*

lemon juice

cinnamon

nutmeg

280 g (2 cups) all-purpose flour (dip and sweep)**

185 g (3/4 cup and 1 tablespoon) butter, cut into small cubes, cold

Preheat the oven to 350°F(177C°). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.

Peel, core and slice the apples into small pieces.  Place the chopped apples into a medium bowl.  Toss the apples with lemon juice, sugar, flour/cornstarch, cinnamon and nutmeg. Set aside the bowl.  

Apple Filling

Combine flour, cinnamon, and sugar in a large bowl.&nbsp;&nbsp;

Add the cold cubed butter and cover with flour mixture so you can cut the butter into the flour mixture easily.&nbsp; You can use 2 forks or a pastry blender. Alternatively, you can rub with your fingertips.

Crust &amp; Crumbles

Spread 2/3 of the mixture into the oven-proof dish with a spoon.&nbsp; Lightly flour the spoon to avoid it sticking to the flour-butter mixture. You can spread with your hand too.&nbsp; Add the apple mixture over the dough and cover the apples with the remaining 1/3 dough. You can make some big crumbles by squeezing the dough with your hand.&nbsp;&nbsp;

Bake for 55 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool completely before slicing.&nbsp; You can let it cool at room temperature for 1-1,5 hours and then you can keep in the freezer so it can cool faster.&nbsp; Once completely cool, lift the paper from the sides, remove the bars from the dish, cut into 16 pieces.&nbsp; You can keep in the fridge in an airtight container up to 4 days or freeze up to 3 months.

Assemble

So long, lemons: We replaced everybody’s go-to citrus in these delightfully dense squares, jam-packed with mango purée.

Mango Squares

cup g) unbleached all-purpose flour

g) sugar

tsp powder

(75 g) unsalted butter, melted

tbsp

cup ml) mango purée (see note)

cup ml) lemon juice

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a square 8-inch (20 cm) cake pan with parchment paper, letting it hang over two sides.

In a bowl, combine all the ingredients until the dough has a grainy texture. Lightly press into the prepared pan. Bake for 15 minutes and let cool.

Crust

Meanwhile, in another bowl, combine the sugar and cornstarch. Whisk in the eggs. Stir in the mango purée and lemon juice. Pour onto the crust. 


Bake for 20 minutes or until the filling is set. Let cool on a wire rack. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Unmould and cut into squares. 

Filling

J’ai bien aimé mais beaucoup trop de citron et on ne goûte pas vraiment la mangue. La prochaine fois je les ferai avec seulement un peu de jus de citron. Deux cuillères à table sera sûrement suffisant.

Délicieux! C’est un peu surette à cause du citron mais le goût est merveilleux, surtout en été! C’est un bon dessert à déguster après un BBQ!

Très bon et frais. Super dessert d'été. Le goût de la mangue est subtil mais bien présent et se marie à merveille avec le citron. À refaire.

Bonjour, Tout d'abord merci pour la recette. Je l'ai fait hier et on a aimé. Par contre,  je ne suis pas certaine si la croûte est supposée être dure ou c'estmoi qui a raté la cuisson?? !! J'ai suis pour une première fois dans ma vie :) la rectte à la lettre mais je ne suis pas sur si j'ai reussi la texture ou non. Merci!

Très bon, définitivement plus un « carré au citron » mais reste excellent.

Simple à faire et très bon, mais le goût de la mangue est vraiment subtil, voire un peu trop!!

Je suis entrain de préparer mes desserts de Noël. Si la mention - peut se congeler- n’est pas mentionné, cela veut dire que sa ne se congèle pas? A chaque fois je fais le tour des commentaires pour voir si quelqu’un a posé la question!
Il y a t’il une manière plus simple de le savoir?

Vraiment bon.  Pourrait on congeler ce dessert?
Merci de me répondre

Très bon comme d’habitude, facile à faire tout le monde en raffole.

https://cdn.jwplayer.com/v2/media/4Cj6lUN8

Peeling, Cutting and Slicing a Mango

Easy homemade strawberry jam crumble bars. They’re filled with everything to love about a classic strawberry fruit crisp – flavorful strawberries nestled between a buttery brown sugar and oat crust and crumb topping – but in convenient hand held form! Made with simple pantry ingredients, easily adaptable (egg free, vegan, gluten free options), and perfect for sharing.

Strawberry Jam Crumble Bars

(180

Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.

Make the crumble: In a large mixing bowl, stir together the oats, flour, sugars, baking soda and spices until well-combined.

Cut the butter into cubes, then use your fingers to gently knead the butter into the dry ingredients, until completely incorporated, and you’ve formed a shaggy, crumbly dough, that easily sticks together when pinched. This will take a few minutes.

Assemble: Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Spoon the jam over the bottom crust, leaving about 1/4 border around the sides. Top with the chopped strawberries and lemon zest (if using).

Sprinkle the remaining crumble mixture over top, from edge to edge. Very gently press the crumbles into the jam.

Bake for 35-45 minutes, until the crumble topping is golden brown and has puffed up a bit. The jam may be starting to bubble up through the crumbs, slightly. Remove from the oven and let cool completely before cutting into bars.

This looks so yummy! And I love the idea of topping the crumble with fresh berries to melt in!

These look delicious, Laura, as do all of your berry recipes.
One question, though -- why do you say to let the parchment paper hang over two of the sides of the pan by an inch? Is that so the bars are easier to lift out of the pan? If so, do you lift out the whole slab first, or cut the bars while they're still in the pan?

I made these last night for a treat.  I have 3 teenage sons, 17, 15 and 13 and they each had 2 pieces!  There are only 3 left and that goes without saying that they were a huge hit and were delicious!  I will definitely be making these again, thank you!

I forgot the lemon zest and the top was burnt but it's so delicious still! Will try the raspberry and caramel next.

Thank you for sharing the recipe process. It would really help.

I love all your recipes. Thanks for sharing this article! Although I don't know how to cook, I will definitely try it one day.

I skipped the lemon zest and did peaches and nutmeg instead of strawberries and ginger. 
I also put some decorative peach slices coated with brown sugar on top for the last 15 minutes of baking. Came out beautiful and delicious! Sort of like a peach cobbler. My only regret is that I didn't have vanilla ice cream to go with it.

These quick and easy Cherry Pie Bars, made with fresh (or frozen!) cherries and covered with an easy crumb topping, are easy to make and perfect to share!

Cherry Pie Bars

(300 grams) all-purpose flour

(85 grams) confectioners sugar

(282.5 grams) butter,

cherries

(14 grams) cornstarch

(18.5 grams) granulated sugar

Preheat oven to 375 °F.  Line a 9×9-inch...

Preheat oven to 375 °F.  Line a 9×9-inch square pan with aluminum foil, then lightly grease.

Make the shortbread crust. Add the flour, sugar, and...

Make the shortbread crust. Add the flour, sugar, and salt to the bowl of a food processor and pulse several times to combine.  Add the butter and continue to pulse in short, one second bursts, until the mixture resembles coarse sand.  (Alternatively: whisk together ingredients and cut butter into the dough with two knives.)

Set aside approximately 3/4 cup of the shortbread...

Set aside approximately 3/4 cup of the shortbread crust mixture.  Spread the remaining shortbread crust into the prepared pan, pressing the crumbly dough down with a heavy glass, until dough forms an even layer across the pan.  Bake for 12 minutes, then remove from the oven.

Make the fruit filling. While the crust bakes, prepare...

Make the fruit filling. While the crust bakes, prepare the filling.  In a large bowl, mix together the halved cherries, cornstarch, lemon juice, and sugar.  Spread the cherry filling over the crust.

Top with crumb topping. Crumble the rest of...

Top with crumb topping.  Crumble the rest of the remaining shortbread crust dough over the top of the cherries, trying to get an even layer across the filling.

Bake the pie bars. Return the baking pan into...

Bake the pie bars. Return the baking pan into the oven and bake until the filling is bubbling and the crumb topping is golden, 25 to 30 minutes.

Let bars cool fully in the pan and...

Let bars cool fully in the pan and cut into bars before serving.

These crumb bars are perfect for snacking

Peach Crumb Bars

egg (lightly beaten)

peaches

Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan.

Make the Dough: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.

Make the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl, whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.

Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.

Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months.

Really good, only I added a teaspoon of vanilla also to the icing. I tasted them prior to the icing and I thought they were just a little bit bland and maybe needed more sugar but then realized it had none of the flavorings I typically put in my peach pie. I added the vanilla and once the frosting was on with both vanilla and almond flavoring, Bam!  Big hit at the potluck I was at last night.

Michelle,
I am a Ga. girl and love something for peaches besides pie. This desert is definitely a keeper.

I woke up at o 'dark thirty CRAVING a white peach cookie. I tried a recipe that sounded good (Bleh-they were SO cakey they should have been called muffins 🤮) Anyway, I always love your recipes, so I fiddled with it (I un- barred them, and morphed them into cookies. ) Holy Cow, they are SNARF!! Thanks!

We absolutely love these bars.  I have used other fruits but the Peaches are our favorite.  At Pot Luck I am always
asked to make these.   One lady suggested that I could sprinkle them with powdered confectioners sugar
to dress them up a bit and I do have a shaker for that and do that once they have cooled for a few hours 
before serving.   Easy recipe that comes together fast .  Thank You for Sharing .

Simple recipe and so delicious. It deserves a 5 -star rating. First time to make this and it turned out perfectly. The spices really add to this yummy crumbly treat.  Thank you.

Moist banana bars are studded with walnuts or pecans and topped with a tangy cream cheese frosting for a dessert that’s sure to please.

Banana Bars with Cream Cheese Frosting

unsalted butter (room temperature)

brown sugar

eggs (room temperature)

sour cream

vanilla extract

baking soda

fine sea salt

bananas (from about 2 medium bananas)

walnuts

cream cheese (room temperature)

unsalted butter (softened)

confectioners' sugar (sifted)

Preheat oven to 350°F. Line a 15x10x1-inch baking pan (jelly roll pan) with parchment paper and spray with nonstick cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars until light and fluffy; about 3 minutes. Add eggs one at a time to the creamed mixture. Mix in sour cream and vanilla until fully incorporated into the batter.

In a medium bowl, sift together the flour, baking soda and salt. Gradually add the dry ingredients to the butter and sugar mixture and mix until combined. Stir in bananas and walnuts or pecans until they are fully incorporated into the batter.

Evenly spread batter into prepared pan. Bake in preheated over for 25-30 minutes or until a toothpick inserted into the center of the bars comes out clean. Remove pan to a wire rack to cool completely.

While the bars are cooling, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and butter on medium-high speed for about 3 minutes. Mix in the vanilla. With the mixer on low, gradually add in the confectioners' sugar and mix until fully combined. Turn mixer up to medium-high speed and beat until super fluffy; about 3-4 minutes. Use an offset spatula to frost the bars or pipe the frosting onto the bars (see note below).

https://content.jwplatform.com/videos/FXgE3ipu.mp4

Top 7 fruit bars recipes from across the web

The most viewed fruit bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Blueberry Crumb Bars

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Top 7 fruit bars recipes from across the web

The most viewed fruit bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Crumb Bars

Apple Pie Bars Recipe

Mango Squares

Strawberry Jam Crumble Bars

Cherry Pie Bars

Peach Crumb Bars

Banana Bars with Cream Cheese Frost...

The most viewed fruit bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine