Fruitycrispbars Recipes

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.

Steps:

• In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
• Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
• Fruit Crisp Variations:
• Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
• Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
• Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

Steps:

• Preheat the oven to 350 degrees F.
• For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside.
• For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs.
• Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving.
• For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form.
• Scoop out the crisp with a spoon and top with sweetened whipped cream

Steps:

• Preheat oven to 375°F.
• Slice apples in large greased large casserole dish. You can leave them unpeeled or peeled as you wish.
• Combine dry ingredients, then cut in margarine until crumbly. Put over fruit and cook for approximately 35 to 45 minutes until fruit is cooked through. Check with a knife - if the fruit is soft and the oatmeal crisp is brown, it is done.
• You can substitue diced rhubarb, pears, berries like saskatoons or blueberries for part or all of the apples. You may want to sprinkle a bit of cornstarch over top before you put the oatmeal over top to thicken the fruit as it cooks. Apples don't need thickening, but berries and pears are juicier.
• Serve warm with vanilla ice cream.

Steps:

• Bars:.
• Beat eggs and sugar. Add the rest of ingredients and mix well.
• Spread in greased,13x9 pan.
• Sprinkle batter with the walnuts and 1 1/2 cup coconut.
• Bake at 350 degrees for 30 minutes.
• Glaze:.
• Mix all the glaze ingredients together in a small saucepan, boil 2 minutes.
• Remove from heat and pour over the still warm 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.

Steps:

• Dice the dates, then add the diced cranberries and the coconut. Mix together into a ball and then lengthen into a snake shape. Flatten and shape into a bar shape.
• Wrap in tinfoil or plastic wrap and refrigerate until it hardens.

Steps:

• Mix rhubarb , sugar, water, vanilla .
• Add cornstarch which has been dissolved in water.
• Cook until thick.
• Mix together ostmeal and all other ingredients until crumbly.
• Pat 3/4 of mixture into greased 9x13 pan (I used half mixture for top and bottom).
• Pour in rhubarb mixture and sprinkle remaining crumbs over top.
• Bake at 375 degrees for 30-35 minutes.
• Cooland cut into small bars.
• NOTE: A 10 oz box of frozen strawberries can be mixed with the hot rhubarb mix.

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
• For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
• For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
• Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
• Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.

Steps:

• Place butter and marshmallows in a large microwave safe bowl, and put in microwave, and heat for 30 seconds. Turn the bowl and heat for another 30 seconds. Stir the ingredients together. Continue heating until completely melted.
• Stir in cereal and press mixture into a 9x13 inch cake pan. Let set for at least 30 minutes, and cut into bars.