Dessert bars

Blueberry Peach Crumble
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Blueberry Peach Crumble

Peaches and blueberries are a favorite combination in our house. Thanks to my sister in law (and Harry and David)! This was a perfect Sunday afternoon treat (this would be good for breakfast, too). Adapted from pastryandbeyond.

Ingredients

Crust and Crumbles

  • 1 cup all-purpose flour
  • 1 cup and 1/3 cup rolled oats
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • ⅔ cup unsalted butter, melted and cooled

Peach Filling

  • 1 cup peaches, peeled and cut into small pieces
  • 1 cup blueberries
  • 1-2 tablespoons granulated sugar
  • 2 teaspoons cornstarch 
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon almond extract

Instructions

  • Preheat the oven to 350°F. Grease 8 inch square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches of overhang on each side.
  • Mix the peaches and blueberries with lemon juice and then with the almond extract. Next, toss with cornstarch and sugar. Set aside.  
  • Mix the flour, rolled oats, sugar, cinnamon, salt well in a medium bowl. Then add the melted butter and stir with a spoon or spatula.
  • Place ⅔ of the mixture into an oven-proof dish that is lined with parchment paper.  Use your hands or a spoon to spread the mixture evenly.
  • Next, cover the crust with the peach mixture but leave the excess liquid in the bowl. You may want to use this liquid later if there is too much left. (You can place that liquid into a small pan, and when the mixture thickens you can remove it from the heat and drizzle the sauce on top of the baked bars. ) 
  • Sprinkle the remaining dough over the peaches. If you like you can make some big crumble pieces by squeezing crumble mixture in your hand before sprinkling. Use your fingertips to press to the crumbles so they can stick to peaches. 
  • Bake for 33-35 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool at room temperature for almost 1 hour. Then keep in the fridge for extra 1,5 hours until it is completely cool so you can have nicely cut bars.

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Apple Crumb Bars
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Apple Crumb Bars

This came together quickly and is so wonderful. My husband had clients in and I had to make something quick
and this was perfect! Since I was in a rush I did not take a lot of photos. But trust me this is good!
Crumbly, buttery and perfect for a cold day or even breakfast. From the blog The View from the Great Island.

Ingredients

crumble

  • 3/4 cup ( 96 grams) all purpose flour
  • 1/4 cup (25 grams) old fashioned rolled oats
  • 6 Tbsp  (85 grams) unsalted cold butter, cut in small pieces
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup ground walnuts (pulse in a food processor)

base

  • 3 Honeycrisp apples, peeled and thinly sliced, this will be under a pound after slicing
  • 1/2 cup (113 grams) unsalted butter at room temperature
  • 1/2 cup (50 grams) sugar
  • 2 large eggs
  • 3 Tbsp (45 ml) milk or cream
  • 1 1/4 cups (178 grams) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/8 tsp salt

Instructions

  • Preheat oven to 350F and lightly spray a 9×9 baking pan. Line the pan with parchment paper, if you like.
  • Put the streusel ingredients in a small bowl and blend everything together with your fingertips until there is no more raw flour.
  • Make sure to break down any large clumps of butter so there is a somewhat uniform crumbly texture. Set aside in the refrigerator.
  • Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
  • Whisk together the flour, baking powder, spices, and salt.
  • Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
  • Spoon the batter in to the pan, and smooth out evenly.
  • Top with the sliced apples. There’s no need to arrange them precisely, but try to get them in an even layer.
  • Sprinkle the crumble topping evenly over the apples.
  • Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Lay a loose layer of foil over the top if the crumble is browning too quickly.
Oatmeal Chocolate Chip Peanut Butter Bars
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Oatmeal Chocolate Chip Peanut Butter Bars

IMG_1579

When I heard about the terrorist attacks on Paris last night I felt sad, angry and most of all helpless to do anything meaningful. People who kill those who don’t believe in their religion must be stopped. One minute those people were breathing, living, enjoying the moment and the next gone. They never got to take that next breath, say good bye to loved ones, finish their lives. Someone else took that life from them. I got out my baking supplies and did what I do when I don’t know what else to do. I baked something. These are not healthy, not low calorie but when faced with living and dying celery just does not do it. This was adapted for an old recipe from “Taste Of Home” 1996.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 egg, beaten
  • 1 teaspoon Pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup oatmeal
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi sweet chocolate chips
  1. In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13 x 9 inch baking pan. Sprinkle with chocolate chips. 
  2. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.