Streusel Fruit Bars
Streusel Fruit Bars
Adapted from Ina Garten
One of my local coffee shops used to make blueberry streusel bars that were to die for. Over the years, I have taken it upon myself to recreate the sweet and buttery streusel at home. Starting with Ina’s “Classic Raspberry Crumble Bars” – which are absolutely incredible – for reference, I eventually came upon the recipe below. Now I can have blueberry, raspberry, blackberry, or date streusel bars whenever I want. Pretty darn sweet, don’t you think?
Yield: 12 bars
Preparation time: 20 minutes
Cook Time: 45 minutes
1/2 pound (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 1/3 cup all-purpose flour
1 teaspoon kosher salt
8 – 10 ounces desired fruit jam – for example: raspberry, apricot, blackberry, or peach - (use best quality jam as possible or make your own)
1/4 cup sliced almonds
1/4 cup pecan pieces
1 tablespoon granulated sugar
1. Preheat oven to 350ºF.
2. In the bowl of an electric mixer fitted with a paddle attachment, or alternatively in a large bowl with a handheld whisk, add butter and sugar. Mix on medium speed until just combined. Add vanilla and mix until just incorporated.
3. In a separate large bowl, add flour and salt. Using a whisk, stir to combine.
4. Add dry ingredients to wet and mix on low until just incorporated and forming into a ball.
5. Transfer dough to a floured work surface. Use 2/3 of dough to line a 8-inch square baking dish. Using clean dry hands, firmly press down and 1/4-inch up the sides to form a crust. Evenly spread jam to cover leaving a 1/4-inch border around the edge. With the remaining dough, use your hands to crumble into pea size pieces and divide over the jam to create an even layer to cover.
6. In a small bowl, add almonds, pecans and sugar. Toss to combine then sprinkle over the crumble to cover.
7. Place in preheated 350ºF oven for 45 minutes, or until lightly browned and the middle is set.
8. Once baked, remove from oven and allow to cool on a wire rack. Once room temperature, cut into 12 bars – or to desired shape and size – and serve.
Kitchen Note: If making your own jam, allow to cool before using.