Posted by: mariawl | 2011/01/30

Strawberry & Blackberry “Breakfast” Bars

Personally, these are far too sweet for me to have for breakfast! You could use lots of different fruit for the filling, but I used Strawberries and Blackberries because that’s what was in my fridge at the time.

Note: This recipe has been only slightly adapted from Smitten Kitchen (hence the US. measurements). They used Raspberries in their version. I also found that this was far too much cinnamon for me. Next time I would put much less in.

Ingredients:

For the crust and crumb:

  • 1 1/2 cups plain flour
  • 1 cup firmly packed dark brown sugar (i.e. muscavado)
  • 1 1/4 cups rolled oats
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 cup unsalted butter, cut into 1-inch pieces

For the fruit filling:

  • 1/4 cup firmly packed dark brown sugar
  • 1 tablespoon grated lemon zest
  • 1/2 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 1 pound fresh fruit (I used a mix of strawberries & blueberries).
  • 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled

Method:

  1. Preheat the oven to 200°C (180°C for fan-assisted). Grease and line the bottom and sides of a 9 x 13″ baking pan.

Make the crust and crumb:

  1. Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
  2. Reserve 1 1/2 cup of the mixture and set aside.  Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown (12-15 minutes). Transfer to a wire rack and let the crust cool. Keep the oven on while you make the fruit filling.

Make the fruit filling:

  1. In a medium bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the fruit, lemon juice and butter and use your hands to toss gently until the fruit is evenly coated.

Assemble and bake the bars:

  1. Spread the fruit filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
  2. Bake for 35-45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
  3. Transfer to a wire rack to cool completely, then cut into squares and serve.

Tips:

  1. Frozen fruit could be used for the filling too, but fresh is best.
  2. The bars can be stored in the refrigerator in an airtight container for up to two days.
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