Submitted by davidadmin on Mon, 11/28/2011 - 13:37

Fruit Streusel Bars

I originally developed this recipe for a Twin Cities Star-Tribune article on ideas for using fresh and local blueberries at the height of the berry season. It quickly became a bakery favorite, and you can use either fresh or frozen fruit, depending on what's in season.

Ingredients: 
Ingredients for: (Crust and Streusel topping)
1 2/3 c Cooqi Multi-Purpose Flour
3/4 c unsalted butter (or organic palm shortening)
1 2/3 c gluten-free oats
1 c sugar
1  egg (lightly beaten with about 2 T. water)
1/2 t cinnamon
1/2 t salt
   
------------------------
   
Ingredients for: (Fruit filling)
1/4 c sugar
3 c fresh or frozen blueberries
2 T tapioca starch
1 1/2 c fresh or frozen raspberries (you can use other berries or fruit as desired)
1/4 t cinnamon
1/4 c orange juice
   
orange zest (from 1/2 orange, or approx. 1 or 2 teaspoon)
 
Instructions: 

Mix dry crust ingredients in a bowl. Work butter or shortening into dry ingredients with fingers until crumbly. Press one-half of the mixture into a lightly sprayed 9 x 13" pan and bake for 13-15 minutes, until slightly golden. Mix the dry filling ingredients in a bowl. Stir in berries, orange zest and juice, to coat the fruit. Set bowl over boiling water, and heat for 8-10 minutes, stirring frequently. Heat mixture until the blueberries soften and the raspberries have melted into a thick sauce. Remove from heat and spread evenly over the baked crust. Add about one-half of the egg-water mix (2-3 T) to the remaining crust/crumb mixture, and mix until the dough holds together in a ball. Pick up dough and crumble it over the spread fruit (break chunks with fingers or a fork). Bake 35-40 minutes, until the fruit filling appears bubbly and the streusel topping is slightly browned. Remove and cool thoroughly before cutting. Slice and store in the refrigerator, covered with plastic wrap.

Recipes Category: 
Bars
Mix: 
Multi-Purpose Flour