Marionberry Oat Bars Recipe 55

EASY BLACKBERRY PIE BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Line a 9x13 pan with foil, overhanging on the ends so you can easily lift to remove the bars from the pan. Lightly spray the foil with cooking spray.
• Add the flour, salt, shortening, and butter to a large bowl and mix with a pastry blender until it looks like cornmeal with pea-sized and smaller pieces.
• Place the egg yolk in a small liquid measuring cup and lightly beat with a fork. Then add milk to the mixture until it reaches 2/3 cup. Stir the milk mixture into the flour mixture.
• Divide the dough into two equal portions. Lightly cover one portion with plastic wrap or other so it doesn't dry out, then roll out the other portion until it is close to 9x13 size or a little smaller. Carefully place the rolled out dough into the prepared pan as the bottom crust, gently press it out to cover the bottom of the pan, if needed. Spread crushed cornflakes over the bottom crust.
• In a medium bowl, gently stir together the blackberries, sugar, cornstarch, and lemon zest (if using). Pour the berry mixture into the pan and spread on top of the cornflakes and crust.
• Roll out the other portion of dough to 9x13 size and place in the pan over the berries. Lightly beat the egg white, then brush over the top crust.
• Bake at 350 for 35 to 45 minutes, until crust is golden brown.
• Meanwhile, in a small bowl, whisk together the powdered sugar, water or milk, and vanilla for the glaze. Pour the glaze over the bars after the bars have cooled a bit. Serve warm, at room temperature, or refrigerate and serve cold.

BERRY CRUMB BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 13x9-inch pan.
• Combine 1 cup of the sugar, the flour, baking powder, salt, ground cinnamon, shortening, and egg. Dough will be crumbly. Pat half of the dough into the prepared pan.
• Combine the remaining 1/2 cup sugar, the cornstarch and berries. Place mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
• Bake in the preheated oven until top is slightly browned, about 45 minutes.

BERRY OAT BARS

Steps:

• In a small bowl, combine the oats, flour, brown sugar and salt. Stir in butter until blended. , Press 1-1/2 cups of oat mixture into an 8-in. square baking dish coated with cooking spray. Carefully spread preserves over crust; sprinkle with blueberries. Top with remaining oat mixture. , Bake at 350° for 25-30 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

ORANGE-CRANBERRY OAT BARS

Steps:

• In a large bowl, combine the flour, brown sugar, baking soda and ginger; cut in butter until mixture resembles coarse crumbs. Stir in the oats, coconut and orange zest., Place 3 cups of mixture in another bowl; stir in pecans. Set aside for topping. Press remaining oat mixture into a greased 15x10-in. baking pan. Bake at 350° for 10-12 minutes or until golden brown., Combine cranberry sauce and orange marmalade; spread over crust. Top with reserved oat mixture. Bake for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

BLUEBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan and set aside.
• In a saucepan, stir together fresh blueberries, water, sugar, lemon juice, and cornstarch. Bring the mixture to a boil and then allow it to simmer on medium heat until it has thickened. This should take about 10 minutes. Remove the blueberries from heat and set aside,
• For the oat topping, in a bowl, combine brown sugar, all-purpose flour, baking soda, salt, rolled oats, and softened butter. Work the butter into the mixture until the oats crumble.
• Press half of the oat mixture into a greased 9 x 13-inch baking pan. Carefully place the reserved blueberry mixture on top of the oats in the baking dish.
• Sprinkle the remaining oat mixture over the blueberries,
• Bake the oat bars for 35-40 minutes or until the oats are golden and toasted and the blueberries are bubbly.
• Allow the bars to cool slightly before cutting.

MARIONBERRY CRUMB BARS

Steps:

• To make the filling: in a medium saucepan over medium heat, cook the marionberries, sugar, and water for 15 minutes. The mixture will naturally thicken. Break down the berries as they cook, stirring every few minutes so they don't burn. For this recipe, I chose to puree the filling, but feel free to leave some chunks of berries. The mixture should be thick like jam and pull away from the sides of the pan. Remove from heat, stirring in the vanilla. Allow to cool slightly.
• Meanwhile, preheat the oven to 350 and line an 8×8 baking pan (I purchased mine from Williams-Sonoma. I think lighter color pans cook more evenly). I use parchment to line all my baking pans. It makes removal of the item so much easier. For this recipe, I made a "sling", having two pieces of parchment overhang on all sides.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugars for 2 minutes, until light and fluffy. Add in egg and vanilla until just incorporated.
• In a separate bowl, combine flour, baking soda, salt, nutmeg, and cinnamon. Add oats and stir until combined. Stir this mixture into the wet ingredients.
• Place half of the batter into the prepared pan. Press mixture down firmly, making sure it reaches all the corners. Drop spoonfuls of the filling on the crust, then with remaining crumb mixture, sprinkle on top.
• Bake for 30-35 minutes, until the top is lightly browned. Allow to cool slightly before cutting into the bars.

RASPBERRY OAT BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
• In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.
• Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

MARIONBERRY OAT BARS RECIPE - (5/5)

Steps:

• 1. Preheat oven to 350 degreees. 2. Filling: In a medium saucepan combine berries, sugar, water, lemon juice, 1/2 teaspoon cinnamon and cornstarch. Bring to boiling. Reduce heat. Simmer uncovered until thickened, stirring frequently. 3. Crust: In a mixing bowl stir together flour, oats, brown sugar, 1/2 teaspoon cinnamon and baking soda. Stir in melted butter till thoroughly combined. Set aside 1-1/2 cups of the oat mixture for topping. 4. Press remaining oat mixture into an ungreased 9 x 9 x 2 inch pan. Bake in a 350 degree oven for 12 minutes. 5. Carefully spread filling on top of the baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake for 20-25 minutes more until topping is set. Cool in pan on a wire rack. Cut into bars.