by Katherine Deumling of Cook With What You Have
Fresh berries, rhubarb, or stone fruit, in most any combination, shine in these simple, not too sweet bars. The above is straight strawberry. My favorite might be apricot and sour cherry but actually every time I make them I say that batch is my favorite.
Yields 16-20 bars, depending on how large you cut them
1 cup + 2-3 tablespoons flour
Heaping 3/4 cup oats (not quick-cooking)
1/4 teaspoon cinnamon
scant 1/2 teaspoon salt
1/2 cup sugar
1 stick (8 tablespoons butter) or 8 tablespoons coconut oil (see variations), melted
Fruit filling:
1 tablespoon cornstarch
1 tablespoon sugar
4 cups fresh fruit. Berries, other than strawberries don’t need to be cut, strawberries are best quartered or cut smaller if large berries. Cherries should be cut in half and rhubarb, apricots and plums cut up quite small.
1 teaspoon lemon juice
Preheat oven to 375°.
Mix flour, oats, cinnamon salt and sugar in a medium bowl. Stir in melted butter and work with your hands, if needed to bring dough together. If it seems too wet add a little more flour. Line a 9 x 9 pan with parchment paper or foil. Press about 2/3 of the dough evenly into the pan and set aside the rest for the topping. It will be a thin layer and might seem like there’s not enough dough but it will work out just right.
To make the filling, put the cornstarch and sugar in a medium bowl and whisk together well (cornstarch will clump and not distribute evenly if it’s not well mixed with the sugar). Add fruit and lemon juice and combine well.
Spread fruit evenly over dough and crumble the reserved topping evenly over the fruit. Bake for about 35 minutes or until fruit is bubbling and topping golden brown. Remove from oven and let cool on the counter for a few minutes and then refrigerate for another 15-20 minutes. The chilling will help the bars set and cut easily.
Variations
For vegan version swap melted coconut oil for butter
Sub 1/2 teaspoon lemon zest for cinnamon in crust
Sub 1/4 teaspoon cardamom for cinnamon
Add 1/3 cup finely chopped, toasted nuts to the crumble you set aside for the topping
Become a scrappy, creative cook who can make something delicious and nutritious with what’s on hand. Get the Recipes, Tips & Inspiration you Need to Eat Well Every Day with 50% off a Subscription to the Seasonal Recipe Collection!
People’s is partnering with Cook With What You Have, a subscription-based, online seasonal recipe collection created by People's Member-Owner Katherine Deumling. Katherine empowers you to cook freely and build creativity and confidence with every dish. Cook With What You Have is providing a discounted subscription to the Recipe Collection for People’s Members/Owners & Customers for $29/year, or $2.99/month (50% off retail). Use discount code PEOPLES to subscribe at www.cookwithwhatyouhave.com.
