Lemon Berry Crumble Bars

These bars were nice to make because they were pretty versatile. Any type of berry could be used (I used raspberry) and I also only made half of the recipe in an 8x8 pan. They were quick and easy and pretty tasty!

Adapted from: http://www.willowbirdbaking.wordpress.com/

INGREDIENTS
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup unsalted butter
1 egg1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 teaspoons lemon juice
2 cups fresh or frozen blueberries
2 cups fresh or frozen raspberries
1/2 cup white sugar
3 teaspoons cornstarch

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Line a 9×13 inch pan with parchment paper and spray with nonstick cooking spray. Stir together 1 cup sugar, 3 cups flour, salt, and baking powder in a medium bowl.
In a separate, small bowl, beat together the egg, lemon juice, and vanilla. Using a pastry cutter or food processor, cut the butter and egg mixture into the flour to form a crumbly dough. Press half of dough evenly into prepared pan.
In two additional bowls, mix together 1/4 cup sugar and 1 1/2 teaspoons cornstarch. Gently mix blueberries into one bowl and raspberries into the other. Sprinkle berries evenly over pressed dough — I did half the pan with blueberries and half with raspberries, but you could alternate or even mix the berries if you’d rather. Crumble the rest of the dough over top of the berries.
Bake in preheated oven for 45 minutes or until slightly brown. Cool completely (and even chilling a little helps to ensure they’ll hold together) before cutting into squares.

Strawberry Shortcake Cookies

These were really good. They had a creamy taste to them, much like strawberry shortcake. :) I rarely bake with strawberries since my sister is allergic to them. It seems I'm baking a lot for family functions so I avoid them at all costs! But I really love strawberries and baked these on a random afternoon with no intention of bringing them to my family's place. It worked out well!

Adapted from: www.buddingbaktress.blogspot.com

INGREDIENTS (Yields 3 dozen cookies)
12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies

DIRECTIONS
Preheat oven to 375°F. Line two baking sheets with parchment paper. In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside. In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.

Blueberry Lemon Pound Cake

I wanted to find something light and spring-like for Easter dessert (in addition the the chocolate pudding cake!). This cake was originally from Cooking Light and it was wonderful. It was almost like a dense blueberry lemon muffin. Yum! I altered the icing/glaze....quite a bit. I actually have no idea what I did to come up with the end result. I tasted the lemon juice mixed with powdered sugar and honestly I thought it was awful. So I added some sugar.... still no good. Maybe some flour to thicken it up... nope. So, I googled a cream cheese frosting recipe and then added some of the lemon glaze (already significantly modified at this point) to that. It turned out really well! My suggestion would be to make a cream cheese frosting and add some lemon juice. You'd think I'd take more notice as to what I was doing since I knew I'd be posting this recipe!

Adapted from: http://www.morethanamountful.com/

INGREDIENTS
1 3/4 cups granulated sugar
1/2 cup butter, softened
1/2 cup lower in fat cream cheese, softened
3 large eggs
Zest of 1 lemon (about 1 Tbs)
1/4 cup freshly squeezed lemon juice
2 tsp vanilla
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) carton non-fat lemon yogurt (I use vanilla if I don't have lemon on hand!)
Cooking spray
1/2 cup sifted powdered sugar
4 tsp lemon juice

DIRECTIONS
Preheat oven to 350º. In a large bowl beat the sugar, butter and cream cheese at medium speed with a mixer until well blended (4-5 minutes). Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon juice and lemon zest. In a smaller bowl measure the 3 cups of flour. Remove 2 Tbs and sprinkle over the blueberries, gently stirring and tossing to coat. To the remaining flour add the baking powder, baking soda and salt, stir to combine. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with the flour mixture, being careful not to over-mix. Gently, fold in the blueberries. Pour the batter into a bunt pan coated (VERY coated!) with cooking spray. Sharply tap the pan once on the counter to remove air bubbles. Bake at 350º for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. (about one hour). Cool the cake in the pan for 10 minutes on a wire rack. Remove cake from sides of the pan. Cool an additional 15 minutes on a wire rack, then remove the cake from the bottom of the pan. Allow to cool completely.

GLAZE (I did not use this and could not tell you how I made mine! Cream, powdered sugar and this icing were involved...)
Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the cake.

White Chocolate, Pear & Almond Cake

I had an extra pear and was flipping through a chocolate cookbook that I have and came across this recipe. Since I had all of my baking supplies out baking Christmas Cookies, I decided to try this cake to add to my Christmas baking. I get so used to looking up recipes online that sometimes I forget that I have several baking books to look through! This cake is really good, very tasty. :) I did alter the recipe a little since I didn't have ground almonds. I used 0.5 tsp of almond extract in place of 0.5 tsp of the 2tsp of vanilla that the recipe calls for. It does give it a strong almond taste, so if that's not what you're looking for either omit the almond extract all together or scale it down to 0.25 tsp. This was also really easy to make.

Adapted from: Chocolate Galore by Caroline Beaty

INGREDIENTS
1 ripe pear
1 3/4 sticks (14 tablespoons) sweet butter, slightly softened
3/4 cup superfine sugar
3 eggs
2 teaspoons vanilla extract (I used 1.5 tsp & 0.5 tsp almond extract)
1 1/2 cups all-purpose flour
5 1/2 oz white chocolate, finely chopped
1/2 cup blached almonds, roughly chopped (I omitted)
Confectioner's sugar, for dusting

DIRECTIONS
Preheat the oven to 350 degrees. Grease and baseline a 8 inch cake pan. Peel and core the pear and cut it into eights. Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs and vanilla extract. Fold in the flour and baking powder, and finally the white chocolate and almonds. Spoon the cake mixture into the prepared plan and level the surface. Place the pears in a circle on top, pressing them down into the batter. Bake for 45-50 minutes or until risen and firm in the center. Let cool in pan for 10 minutes before removing and cooling on wire rack. Dust with confectioner's sugar to serve.

Apple Blondies with Maple Glaze

These taste like fall! They are so good that I'm adding them to my Thanksgiving dessert menu. I'm making a pumpkin pie (for the first time, can you believe that?) and some sort of chocolate cheesecake, but I love to have some type of bar and/or cookie. These are perfect. They were pretty easy to make too, which will be nice since I will be prepping our house for 17 people on Thanksgiving!

Adapted from: http://www.ellysaysopa.com/

INGREDIENTS
1 cup brown sugar
1 stick unsalted butter, melted
1 egg
3/4 tsp. vanilla extract
1/4 tsp. almond extract
1 cup flour
1/2 tsp. baking soda
pinch of salt
3/4 tsp. cinnamon
1/4 tsp. ground cloves
1/3 cup chopped walnuts
1 medium apple, peeled and diced
2/3 cup confectioners sugar, sifted
1 Tbsp. pure maple syrup
milk or cream

DIRECTIONS
Preheat the oven to 350 and grease an 8×8 pan.
Mix together the brown sugar and butter. Add the egg, vanilla and almond, whisking until just combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and cloves. Add that to the butter mixture, folding with a spatula at the end so as not to overmix. Fold in apples and walnuts. Pour the mixture into the baking dish, and smooth the top. Bake for about 20-25 minutes or until set in the middle.
To make the glaze, combine the confectioners sugar and maple syrup, and drizzle in milk until you get the consistency you want. Drizzle over slightly cooled blondies.

Pear & Cranberry Gingersnap Crisp

I was looking for a new fall recipe and this looked perfect! It was very good, however, I felt there was a flavor that was overpowering and I think it was the ground cloves. The recipe calls for 1/2 teaspoon and if I make this again, I would reduce that to 1/4 teaspoon. This crisp was easy and quick to make and very suitable for getting into fall baking!

Adapted from: http://www.visionsofsugarplum.com/

INGREDIENTS
3 large pears, peeled, cored, thinly sliced
3 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground clove (I would reduce this to 1/4 next time)
1/4 teaspoon ground ginger
1/4 cup sweetened dried cranberries
1 cup coarsely chopped gingersnaps
1/2 cup old fashioned oats
1/3 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup finely chopped walnuts, toasted
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces

DIRECTIONS
Preheat oven to 400 degrees F. Coat a 9-inch cake pan with cooking spray.In a large bowl, stir together pear, orange juice, vanilla, cinnamon, clove, ginger and cranberries until combined; place into cake pan.In a medium bowl, stir together gingersnaps, oats, brown sugar, flour, walnuts and salt until well combined; knead in butter, using fingertips, until mixture starts to clump together. Evenly sprinkle over pears.Bake for 20 minutes or until golden brown. Reduce heat to 350 and bake an additional 10-15 minutes (covering with foil if it browns too quickly), or until pears are tender. Cool on a wire rack.

Southern Peach Cobbler

I wanted to make something fruity and fitting for Spring, so I decided to try a Peach Cobbler...but not a regular one, but a Southern Peach Cobbler. It's more cakey and doesn't involve oats or crisps. I used frozen peaches since they are not in season right now, but next time would like to try fresh ones.

Since this recipe called for an 8x8 pan and I wanted to use my Baker's Edge pan for even cooking and easy scooping, I doubled the recipe. I don't think I needed to do that! I had to keep checking on it and pushing in the sides with a knife because it was about to overflow! The Baker's Edge website says it is equivalent to a 9x13 pan but I really think it's a little smaller. This recipe also originally said "1 tablespoon baking powder", which I followed but I do not think that is right. Something tasted a little "off" and I couldn't put my finger on it (no one else agreed with me)....I'm pretty sure that's what it was. Especially since I doubled it to 2 tablespoons! I changed the ingredient list to 1 teaspoon below. Other than that, it was fabulous! I paired it with vanilla ice cream.

Adapted from: http://www.culinaryconcoctionsbypeabody.com/

INGREDIENTS

½ cup unsalted butter

1 cup plus 3 TBSP granulated sugar

1 cup all-purpose flour

1 tsp cinnamon

1 tsp baking powder

¾ cup milk

2 cups of sliced peaches, with or without skin(your preference)(some recipes used as many as 3 cups…I think I might do that next time)

1/3 cup packed brown sugar

¼ cup chopped pecans

DIRECTIONS
Preheat oven to 350F. Place butter into a pan. Let melt (2 recipes said to brown the butter and 3 said just to melt it…I just melted it). Place melted butter into an 8 x 8-inch baking pan. In a small bowl, mix together 3 TBSP sugar with 1 tsp cinnamon. In a medium bowl, mix together granulated sugar, flour, cinnamon sugar mixture, baking powder and milk. Pour this on top of the butter and do not stir just leave it be. Place the sliced peaches evenly on top of the batter. Sprinkle brown sugar and pecans on top of the peaches. Bake for 40 minutes or until the top turns golden brown. Serve warm or at room temperature. Top with ice cream or whipped cream.

Premier Cheesecake Cranberry Bars

Adapted from: http://www.verybestbaking.com/

This are the best bars (and while we're at it, dessert) I've ever made. I credit these bars to getting me into baking a few years ago. That says a lot being that I'm a chocoholic. They're a staple around the holidays. I will have to say that they are a bit messy and fall apart easily but the best way to avoid that is lining the pan with foil. Before cutting, place them in the fridge for at least a few hours. Then you can take the whole dessert out with the foil and cut them into bars. Otherwise, it can be a crumbly mess and you will end up eating half of them before you even get to serve them! Trust me!


INGREDIENTS
2 cups all-purpose flour
1 1/2 cups quick or old-fashioned oats
1/4 cup packed light brown sugar
1 cup (2 sticks) butter or margarine, softened
2 cups (12-oz. pkg.) White chips
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/4 cup lemon juice
1 teaspoon vanilla extract
1 can (16 oz.) OCEAN SPRAY® Whole-Berry Cranberry Sauce
2 tablespoons cornstarch

DIRECTIONS

Preheat oven to 350° F. Grease 13 x 9-inch baking pan. I find the way for these to be as neat as possible is to line the pan with foil and grease the foil. This way you can take the entire thing out of the pan and cut into bars when you're finished. Combine flour, oats and brown sugar in large bowl. Add butter; mix until crumbly. Stir in morsels. Reserve 2 1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into prepared pan. Beat cream cheese in large mixer bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla extract; mix until smooth. Pour over crust. Combine cranberry sauce and cornstarch in medium bowl. Spoon over cream cheese mixture. Sprinkle reserved morsel mixture over cranberry mixture. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time (up to 1 day). Cut into bars.

Pineapple Casserole

I have been making this for years and it's super easy! It actually goes with dinner, though it tastes as sweet as a dessert. I also double the recipe and make it in a 13x9 pan and bake for 1 hour - 1 hour 15 minutes. Keep checking to make sure it's browned and not burning around an hour. This picture shows it is a LITTLE burnt, which is actually my husband's fault and not mine. ;) I asked him to check on it, he said it looked done and then left it in the oven until 15 minutes later I realized it was still in there. He almost ruined Thanksgiving ;)


Ingredients
1/2 cup white sugar
2 teaspoons all-purpose flour
1 pinch salt
3 eggs, beaten
1 (20 ounce) can crushed pineapple with juice
3 slices white bread, cut into cubes
6 tablespoons butter (If you double the recipe, you probably won't need 12 tablespoons - more like 8 or 9 for pouring on top.)

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 quart baking dish.
In a small bowl, mix together the sugar, flour and salt.
Add eggs, pineapple and juice. Mix well.
Pour into 8x8 baking dish, top with bread cubes and dot with butter. Bake for 45 minutes or until top is golden brown.

Caramel Apple Bars

These were yummy apple bars as well, also from Recipe Girl (http://www.recipegirl.com/2008/07/31/caramel-apple-bars/). There is more homemade sauce than the recipe says to add to the bars. You could either cut the ingredients down or use it for something else!

HOMEMADE CARAMEL:

1 cup heavy whipping cream (I used half & half)

2 cups brown sugar

¼ cup light corn syrup

4 Tbs butter

1 tsp pure vanilla extract

¼ tsp salt

CRUST:

1 cup brown sugar

¾ cup butter

1 tsp ground cinnamon

¾ tsp salt

½ tsp baking soda

1 cup all-purpose flour

1 cup ground pecans (again, I omitted)

2 cups rolled oats

FILLING:

3½ cups sliced apples (about 24 ounces)

½ tsp salt

½ tsp ground cinnamon

1 cup homemade caramel

1. Preheat oven to 400 degrees. Line 9×13-inch pan with foil and lightly spray with cooking spray.
2. Prepare caramel: Mix caramel ingredients in a 2-quart saucepan. Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234 degrees). Remove from heat. (I'm not sure exactly what that means...I just heated it until it thickened up a bit!)
3. In a medium bowl, beat the brown sugar and the next 4 ingredients (through baking soda) until thoroughly combined. Mix in the flour, ground pecans (if desired) and oats until crumbly. scoop out 1 cup and set aside. Place the remaining crumbs into your prepared pan and press down firmly to coat the bottom.
4. Toss apples in a large bowl with the salt and cinnamon. Arrange them over the crust. Drizzle 1 cup of warm caramel over the top and the sprinkle with the remaining crumbs you set aside.
5. Bake 35- 40 minutes until bubbly and the apples are just tender. Remove and let cool until they are just warm to the touch. Cut into squares. Try and let the bars rest until the caramel has set before serving.

Apple Harvest Blondies

Wow, were these bars good! I wasn't expecting much from them, but they were fantastic. This was one of the apple recipes I tried on Thursday night, hoping to find something to add to the Thanksgiving desserts (or Christmas Party desserts...). I think I found it! They are from RecipeGirl.com

**Edit - I orignally made a small batch of these and loved them - they tasted very buttery. I made them a second time in a 13x9 pan and they were much thicker and cakey. Not bad, but I feel in love with them the first time and they didn't turn out quite the same the second! (Maybe my calculations were wrong the first time! I'll have to find out what that was...)

2/3 cup unsalted butter

2¼ cups packed brown sugar (divided)

3 large eggs

2 cups all-purpose flour

1 tsp baking powder

1 tsp pure vanilla extract

2 medium apples, peeled and chopped

3 ounces cream cheese, frozen for 1 hour (I used more than 3 oz., probably 4)

2 ounces finely chopped pecans or walnuts (I omitted the nuts - not a fan of them in desserts!)

1 tsp ground cinnamon

1. Preheat oven to 350°F. Lightly grease 13×9-inch baking dish.
2. Melt butter in large microwave-safe bowl (just until melted). Remove from microwave and stir in 2 cups of brown sugar. Mix well, then add eggs, flour, baking powder and vanilla. Mix just until combined. Fold in apples.
3. Spread batter into prepared dish. Chop cream cheese into small bits and mix with nuts, cinnamon and remaining ¼ cup of brown sugar. Sprinkle evenly over batter.
4. Sprinkle over batter and bake 35 to 40 minutes.
Yield: About 24 blondies

Blueberry Boy Bait

I had some frozen blueberries that I wanted to use, so I searched and found this recipe from http://www.smittenkitchen.com/. The cake was very tasty! Quick and easy to whip up as well. I didn't want to make as much as the recipe called for, so I half'd the ingredients in an 8x8 pan and baked for about 30 minutes.

Serves 12, generously
2 cups plus 1 teaspoon all-purpose flour

1 tablespoon baking powder

1 teaspoon table salt

16 tablespoons unsalted butter (2 sticks), softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

3 large eggs

1 cup whole milk (I used skim, that's all we had)

1/2 cup blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)

Topping

1/2 cup blueberries, fresh or frozen (do not defrost)

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.

Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)

Raspberry Brown Butter Bars

I got this recipe from http://www.smittenkitchen.com/. I altered the original recipe (they used cherries instead of raspberries). I'm not a big fan of cherries. Everyone raved about these bars!

Makes 16 square bars

Crust:
7 tablespoons unsalted butter, melted

1/3 cup sugar

1/4 teaspoon vanilla extract

1 cup plus 1 tablespoon all purpose flour

Pinch of salt

Filling:

1/2 cup sugar

2 large eggs

Pinch of salt

1/4 cup all purpose flour

1 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, diced

30 raspberries

Make crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet.

Using rubber spatula or fork, mix melted butter, sugar, and vanilla in medium bowl. Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.
Arrange raspberries, or the berries of your choice, in bottom of cooled crust. Carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 40 minutes. Cool bars completely in pan on rack.

Berry Oatmeal Crumble Bars

This recipe is from Baking Bites (http://bakingbites.com/2007/05/berry-oatmeal-crumble-bars/) and is actually pretty healthy! I made it since my dad & sister would be over (both diabetics...nevermind me, I still go for the chocolate!). They were not very sweet...more of a snack instead of a dessert in my option. Still tasty though!

Filling
3 cups fresh or frozen berries (I used 2 c blueberries, 1 c strawberries)
1 tbsp lemon juice
1/2 cup sugar2 tbsp cornstarch

Crumble and Crust
1 1/2 cups all purpose flour
1 1/2 cups rolled oats (quick-cooking or regular)
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 large chunks
1/2 teaspoon baking soda
1/2 teaspoon salt1 tsp vanilla extract

Filling: In a medium saucepan, stir together berries and lemon juice and cook medium heat until fruit is tender, about 8-15 minutes, depending on type of berries being used (strawberries take longer than other berries, usually).In a small bowl, whisk together sugar and cornstarch, then stir into fruit mixture. Continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.

Crust: Preheat oven to 350 and lightly grease a 9×13″ baking pan.In a food processor (or large mixing bowl), combine flour, oats, brown sugar, butter, baking soda , salt and vanilla extract. Pulse until mixture is thoroughly blended and resembles coarse crumbs. Set aside 1 1/2 cups of this mixture in a medium bowl. Pour remaining crumb mixture into the bottom of the prepared baking dish, spread evenly and pat down. Place filling in dollops over crust and carefully spread to cover entire surface. Squeeze reserved crumb mixture into large clumps with your fingers and sprinkle evenly over the top of the fruit filling.Bake until golden brown, about 30 to 35 minutes. Cool completely on a wire rack before slicing.
Cut into 20 bars to serve.