Friday, September 01, 2006

Fruit Crumble Bars

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.

2 cups King Arthur Unbleached All-Purpose Flour
1 stick butter
1 cup sugar
1 teaspoon vanilla
1 egg

Sliced fruit (berries can remain whole, if not too large)
1/3 cup brown sugar
2 tablespoons butter
1 teaspoon cinnamon

The Crust: Mix until crumbly. Pat into lightly greased 9 x 13-inch pan.

The Topping: 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.

This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. II, No. 8, August, 1991.

©2006 The King Arthur Flour Company, Inc. All Rights Reserved.

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