 It has been quite an adventure moving to Idaho. Moving out of Los Angeles was bittersweet, we miss our friends and family, but we have fallen even more in love with this special place we call home now. Surrounded by blue skies, mountains, and nature has filled each of us with a bit more zen, and we are exploring new places every day. On Facebook, we found a lovely lady who was selling fruit from her garden, so we drove over and picked up a few pounds of the most glorious little apricots. Her garden was overflowing with bounty, we have our eye on her last cutting of rhubarb in a few weeks and the plums were just starting to come in. Some of the apricots got tucked into a pie, some into a galette, and then these we paired with some blueberries for a bar to die for. We are huge apricot fans, apricot jam is literally our jam, and we love a good crumb bar. These came out just sweet enough from the blueberries, and tart from those tasty apricots. If you can't find any apricots as the season here is almost over, sub in plums, or nectarines! Apricot Blueberry Crumb Bars Makes one 9” x 13” Pyrex 1-cup brown sugar 3 cups flour 1 tsp. baking powder ½ tsp. salt 1-cup cold butter, cut into pieces Zest of a lemon 2 eggs 1-cup blueberries 3-4 cups sliced apricots 1-cup sugar 4 tsp. cornstarch or tapioca flour Juice of 1 lemon 1 ½ tsp. almond extract Preheat oven to 375 Grease a 9 x 13” Pyrex baking dish. In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then, add in the cold butter and eggs, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any larger pieces of butter. Once the mixture resembles crumbs, press half into the pan, making sure you have an even base. In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit. Let the fruit sit for a few minutes. Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out. Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
1 Comment
9/29/2018 03:55:55 pm
I like the idea that you introduced this recipe with so much excitement, as if if this is really the first time we had crumble bars. But still, I want to be thankful for that! Talking about your recipe, I can feel that this apricot blueberry crumple bar is a healthy and delicious bar, just like other crumble bar recipes that were posted here. But what makes it different is the fact that you put chow mien noodles on this one. I am so excited to they this! Leave a Reply. |
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