Not sure about you, but we tend to overbuy at the Farmers Market this time of year, as the fruits just seem to beckon with their siren call. This means we are always looking for ways to use up fruit that is on the verge. You can make this treat with really any combo of berries and stone fruits. This bar hits all the right notes, sweet, tart, chewy with a little crunch. The addition of the almond extract instead of our go-to vanilla gave the bar a surprising undertone that was tasty. The kids had seconds! We made a second version a few days later with raspberries, strawberries and plum and used lime instead of lemon as we had no lemons. It was tangy, sweet and even better! You make the call based on the citrus you have on hand, may try orange next time!
Mixed Fruit Crumb Bars
Makes one 8 inch cake pan or one 8 inch square Pyrex
½ cup brown sugar
1 ½ cups flour
½ tsp. baking powder
¼ tsp. salt
½ cup cold butter, cut into pieces
Zest of half a lemon
2 cups mixed berries and or stone fruit cut into small pieces (this had blackberries, strawberries and plums)
½ cup sugar
2 tsp. cornstarch
Juice of ½ lemon
1/2 tsp. almond extract
Preheat oven to 375
Grease an 8’ inch cake or Pyrex baking dish.
In a medium bowl mix flour, brown sugar, baking powder, salt, and lemon zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
In another bowl, add sugar, lemon juice, cornstarch and almond extract and mix. Carefully stir in fruit.
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.