Try your favorite combination of stone fruit, such as peaches and cherries, in these easy fruit bars.

EatingWell Test Kitchen
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Ingredients

Crust

Fruit Filling

Directions

  • 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.

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  • 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 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray.

  • To prepare fruit filling & assemble bars: Combine 4 cups chopped fruit, orange juice, sugar and 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 the remaining 2 cups fruit and vanilla.

  • 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 degrees 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.

Tips

Make Ahead Tip: Cover and refrigerate the crust and topping (Steps 1-2) for up to 1 day. 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.

Easy cleanup: Dessert pans can be a headache to clean. Skip the soaking and scrubbing by lining your pan with parchment paper before you bake.

Nutrition Facts

197 calories; 8.9 g total fat; 2.2 g saturated fat; 17 mg cholesterol; 70 mg sodium. 147 mg potassium; 27.5 g carbohydrates; 1.9 g fiber; 16 g sugar; 2.9 g protein; 281 IU vitamin a iu; 7 mg vitamin c; 27 mcg folate; 14 mg calcium; 1 mg iron; 17 mg magnesium; 11 g added sugar;

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
08/21/2018
The fruit filling came out great and was delicious but the crust was not good. I baked it the required amount of time but it wasn't tasty and the entire dessert did not seem like a fruit bar but like a failed upside down cobbler. I was disappointed after all the work it took to make this recipe.l Read More
Rating: 3 stars
06/21/2012
Tasty but issues with execution The end result tasted great but these didn't set up very well for me. The peaches part was still quite juicy and liquidy after 4 hours of cooling the bars. I did use some fairly juicy peaches but I know the mixture was thick when I took it off the stove with the cornstarch. Also next time I'd make at least a quarter more of the topping-or possibly double it. There just wasn't very much on top after I used the recommended amount for the base. Possibly using a smaller pan would solve this issue too. The bars tasted fantastic but the execution needs some tinkering with. Read More
Rating: 2 stars
06/01/2012
It would be nice to have alternate directions for those of us who don't own food processors. Read More
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Rating: 5 stars
10/30/2011
Delicious! I made it with white and yellow doughnut peaches a few different types of plums and a couple of nectarines. A great way to use up the stone fruit we've been getting in our CSA share. Read More
Rating: 5 stars
10/30/2011
These are awesome! So easy and good. You can personalize them to taste very easily! Read More
Rating: 5 stars
10/30/2011
Really great! I used pears ginger gold apples and 1 peach. Needed to use up some fruit and it worked! These bars I'll make again. Just the right sweetness. Wonderfully fruity. Delicious crust. A winner! Read More
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Rating: 5 stars
10/29/2011
I made this with cherries and featured it on my food blog here http://damegoodeats.blogspot.com/2010/09/stone-fruit-bars-cherry-oat.html I loved it! Def want to try it with peaches Read More