Eating Well Fruit Bars
Source: Eating Well
Master crust recipe:
1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
3/4 cup whole-wheat pastry flour (see Note)
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 T cold unsalted butter, cut into small pieces
1 large egg
2 T canola oil
1 tsp vanilla extract
1/4 tsp almond extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
Prepare choice of fruit fillings, below.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Dried Fruit Filling
COOKING FRUIT: 2 cups diced mixed soft dried fruit (about 10-1/2 ounces)
JUICE: 1 1/2 cups apple cider
SUGAR & CORNSTARCH: 1/2 cup sugar, 1/4 cup cornstarch
UNCOOKED FRUIT: 1-1/4 cups diced mixed soft dried fruit (about 5-1/2 ounces)
FLAVORING: 1 tsp vanilla extract
Strawberry-Rhubarb Fruit Filling
COOKING FRUIT: 2 cups diced strawberries (fresh or frozen) plus 2 cups diced fresh rhubarb
JUICE: 1/4 cup orange juice
SUGAR & CORNSTARCH: 1/2 cup plus 2 T sugar, 1/4 cup cornstarch
UNCOOKED FRUIT: 1 cup diced strawberries (fresh or frozen) plus 1 cup diced fresh rhubarb
FLAVORING: 1 tsp vanilla extract
Apple-Cinnamon Fruit Filling
COOKING FRUIT: 4 cups diced peeled apples
JUICE: 1/2 cup apple cider (or orange juice)
SUGAR & CORNSTARCH: 1/2 cup sugar, 1/4 cup cornstarch
UNCOOKED FRUIT: 2 cups diced, peeled apples
FLAVORING: 1-1/2 tsp ground cinnamon plus 1 tsp vanilla extract
Cranberry-Orange Fruit Filling
COOKING FRUIT: 3 cups cranberries (fresh or frozen)
JUICE: 1/2 cup orange juice
SUGAR & CORNSTARCH: 3/4 cup sugar, 1/4 cup cornstarch
UNCOOKED FRUIT: 2 cups cranberries (fresh or frozen) plus 1 cup orange segments
FLAVORING: 1-1/2 tsp freshly grated orange zest plus 1 tsp vanilla extract
Stone Fruit Filling
COOKING FRUIT: 4 cups chopped peaches, nectarines, plums and/or cherries (any combination, fresh or frozen)
JUICE: 1/2 cup orange juice
SUGAR & CORNSTARCH: 1/2 cup sugar, 1/4 cup cornstarch
UNCOOKED FRUIT: 2 cups chopped peaches, nectarines, plums and/or cherries (any combination, fresh or frozen)
FLAVORING: 1 tsp vanilla extract
Combine COOKING FRUIT, JUICE, SUGAR & CORNSTARCH in a large saucepan.
Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.)
Stir in UNCOOKED FRUIT and FLAVORING
Cover or individually wrap and refrigerate the cooled bars for up to 5 days.
Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.