Apple Berry Streusel Bars Recipes

BERRY BERRY STREUSEL BARS

Steps:

• Heat oven to 350 F.
• Combine oats, flour, brown sugar and margarine; mix until crumbly.
• Reserve 1 cup for topping; set aside.
• Press oat mixture onto bottom of ungreased 8 or 9-inch square baking pan.
• Bake 13 to 15 minutes or until light golden brown. Cool slightly.
• In medium bowl, combine blueberries, Raspberry Preserves, flour, and lemon peel; mix gently. Spread over crust. Sprinkle with the reserved cup of oat mixture, patting gently.
• Bake 20 to 22 minutes or until light golden brown.
• Cool completely; cut into bars.
• Store tightly covered.

APPLE BLUEBERRY PIE BARS

Steps:

• Combine the blueberries, sugar, and orange juice into a medium saucepan over medium heat. Bring to a boil. Allow to boil for 1 minute, then whisk for 1 minute. Mix the cornstarch with 3-4 teaspoons of warm water, until it resembles milk (if you don't mix with water, you will have white chunks in the filling). Add the watered down cornstarch to the blueberry mixture. Simmer on low heat for 3-4 minutes until the mixture has thickened. Remove from heat and allow to cool. I poured mine into a bowl and refrigerated it until I was ready to use it.
• Preheat oven to 375°F (190°C). Line an 8×8 or 9×9 square baking pan with aluminum foil. Set aside. Combine the flour, oats, sugar, baking powder, cinnamon, and salt together in a large bowl. Toss with a large spoon. Add the melted butter and mix until the mixture is crumbly. You will have about 3 cups of crust mixture. Press 2/3 of the mixture (about 2 cups) into the prepared baking pan. Press so that the crust is tight and even. Place in the oven for 10 minutes, which will allow it to set.
• Remove crust from the oven after 10 minutes and spread the blueberry filling on top. Top with the peeled and sliced apple, as shown in the photo above. Top with the remaining oat crumble.
• Bake for 35-45 minutes until the topping it lightly browned. Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 3 hours before cutting into squares.

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

APPLE-BERRY STREUSEL BARS

Steps:

• In a large bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. , Pat remaining oat mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes., In a large bowl, toss apples with remaining flour; stir in the preserves. Spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. , Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack. Cut into bars.

APPLE CRISP SHORTBREAD BARS

Steps:

• Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
• Shortbread Base:
• Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
• Apple Filling:
• In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
• Topping:
• Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
• Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
• Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

THE BEST BLUEBERRY OAT STREUSEL BARS

Steps:

• Combine frozen blueberries, sugar, cornstarch, and water in a saucepan and bring to a boil. Reduce heat and simmer for about 5 minutes, cook until thick stirring frequently.
• Place flour, oats, brown sugar into a mixing bowl. Blend until combined. Cut chilled butter into small pieces, add to flour, add vanilla extract and mix until mixture resembles a coarse consistency. Add oil and apple sauce and blend for about 5 minutes to a crumble.
• Preheat oven to 350 F. Set aside approximately 1/3 of the flour crumble mixture. Pour the remaining flour crumble mixture into a parchment-lined half sheet pan. Pat flour crumble mixture into an even layer on the bottom of the pan. Spread blueberry mixture on top all the way to the edges. Top blueberry mixture with reserved streusel.
• Bake at 350 F in oven for 40 minutes or until streusel is lightly browned and filling is bubbling. Cool and cut into 40 bars.

BLUEBERRY STREUSEL BARS

Steps:

• Preheat the oven to 350°F (180°C). Grease an 8 inches (20cm) springform tin lightly and line with some baking parchment. Set aside.
• p id="instruction-step-2″>2. Add the (fresh or frozen) blueberries to a pot, add the cornstarch, maple syrup, and vanilla extract, stir and bring to a boil. Remove the heat and let cook for several minutes until the liquids thicken up and you get a very thick blueberry sauce. Take off the heat and let cool down a bit.
• p id="instruction-step-3″>3. For the streusel add the flour, sugar, rolled oats, sliced almonds, baking powder, cinnamon, and salt to a large bowl and mix to combine. Melt the butter and add together with the vanilla extract to the bowl - mix with a fork until streusel form. Add about 2/3 of the streusel to the springform tin and press to the bottom to get one even layer. Pour the slightly cooled blueberry filling on top of the streusel base and sprinkle the remaining streusel on top. Bake for about 30-35 minutes or until the streusel got a nice golden color and the blueberry filling is bubbly. Take out of the oven and let cool down completely on a wire rack. When cooled, place in the fridge for at least 2 hours in the fridge. Cut into slices or bars before serving.