After you haul all your fruit home from the orchard or farm, bake a batch of these bars. Change up the fruit with the seasons—peaches come summertime or apples in the fall.

Hilary Meyer
EatingWell Magazine, May 2021

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Credit: Tara Donne

Recipe Summary test

active:
30 mins
total:
2 hrs
Servings:
15

Nutrition Profile:

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Ingredients

Filling
Crust

Directions

Instructions Checklist
  • Preheat oven to 375°F. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment paper, leaving about 1 inch overhanging the long sides. Coat the parchment and short sides with cooking spray.

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  • To prepare filling: Combine strawberries, 1/3 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla and a pinch of salt in a medium saucepan. Cook over medium heat, stirring frequently, until the berries begin to break down and the mixture is thickened, about 10 minutes. Remove from heat.

  • To prepare crust: Combine all-purpose flour, whole-wheat flour, sugar, baking powder and salt in a food processor; pulse until combined. Add butter; pulse until well incorporated. Lightly beat egg, oil, ice water, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Pulse, scraping down the sides if necessary, until it begins to clump together, 30 to 45 seconds (it will look crumbly). Measure out 1 cup for the topping. Press the remaining mixture into the prepared baking pan to form a bottom crust.

  • Pour the strawberry mixture over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.

  • Bake until the top is lightly browned, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Use the parchment to lift out the bars and transfer to a cutting board. Cut into 15 pieces. Let cool completely before serving, about 25 minutes more.

To make ahead

Refrigerate for up to 3 days or freeze for up to 4 months.

Equipment

Parchment paper

Nutrition Facts

208 calories; fat 7g; cholesterol 25mg; sodium 93mg; carbohydrates 34g; dietary fiber 2g; protein 3g; sugars 17g; niacin equivalents 1mg; saturated fat 3g; vitamin a iu 165IU; potassium 97mg.
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