Berry Streusel Bars
By Amy Maltzan, adapted from Bon Appetit, September 2004
These cut really well and are a great whole-grain treat in a lunch or as an afternoon snack with tea. The original recipe used all-purpose flour, but I use white whole wheat flour–so this bar is packed with whole wheat, oats and antioxidant-rich blueberries!
Makes about 24 bars
Crust:
1 ½ cups old-fashioned oats
3/4 cup all purpose flour
3/4 cup white whole wheat flour
3/4 cup firmly packed brown sugar
1/2 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Filling:
1 12-ounce package frozen blueberries, thawed
2/3 cup raspberry jam
5 teaspoons all purpose flour
1 ½ teaspoons grated lemon zest
For crust, preheat oven to 375ºF and butter a 13 x 9 x 2-inch glass baking dish. Combine the oats, flours, brown sugar and baking soda in a medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of the crumb mixture onto bottom of prepared pan; reserve the other half. Bake the crust it until light brown, about 15 minutes. Cool slightly.
For filling, mix blueberries, jam, flour and lemon zest in bowl.
Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.
Photo by Amy Maltzan
This recipe originally appeared here.
