My husband, KW loves his “snackies”. He says they hit the spot in the middle of the afternoon when there is only a few hours left of work. I am constantly looking for things to make him that are quick and easy for me and yet easy to handle when he is driving truck. This is another recipe that meets those requirements. I also like the fact that these snack bars have fresh fruit in them so he is getting something more than just sugar.
I always read through a new recipe before starting and measure out the items I will need for assembly. I’m no Julia Child but I am a bit of an organizational freak! I also clean as I go! Cannot stand messes either. 😮
Blueberry Streusel Snack Bars
Adjust your oven rack to the middle position. Preheat your oven to 375 degrees. Line a 13 x 9-inch baking pan with aluminum foil making sure to press it firmly into the corners and sides. This makes it easy to remove the completed bars and CLEANUP IS A SNAP! Spray the foil with PAM. Set the prepared pan aside.
(I used my KitchenAid stand mixer to assemble these bars but you can use a food processor too.)
2 1/2 cups all-purpose flour; 2/3 cup granulated sugar; 1/2 teaspoon salt – mix together on low-speed for a few seconds.
18 tablespoons unsalted butter, cut into 1/2 inch cubes. Allow it to soften to room temperature. (Yes it sounds like a lot of butter. That’s 2 cubes + 2 more tablespoons. Trust me!) Add the butter a few pieces at a time to the dry ingredients in the mixing bowl with it on low. Continue to mix until the combination resembles damp sand; about another minute or so.
Reserve 1 1/4 cups of this mixture and put it into a medium-sized bowl and set it off to the side. We will get back to it soon.
Place the remaining mixture (NOT the reserved mixture) in your prepared pan, distributing it evenly in the pan. Use the bottom of a drinking glass and press it firmly into the pan to form a crust layer. Now bake this until the edges just begin to brown, about 15 minutes give or take depending on your own oven.
In the meantime…
1/4 cup packed brown sugar; 1/2 cup old-fashioned oats; 1/2 cup pecans, chopped fine
Add the brown sugar, oats and pecans to the reserved mixture and toss to combine. Work the remaining 2 tablespoons butter into the mixture using your fingers until the butter is fully incorporated. Pinch the mixture into 1/2 inch pieces (small nut size) and set it aside.
3/4 cup huckleberry jam; 3/4 cup fresh blueberries; 1 tablespoon lemon juice
Combine the jam, berries and juice together in a small bowl. Mash the berries with a fork leaving some small berry pieces.
By now your crust has been removed from the oven. Don’t turn off the oven. Spread your berry mixture onto the hot crust smoothing it out as evenly as possible making sure you get to the edges and into the corners. Sprinkle with your sugar/oat/nut combo (a.k.a. streusel) breaking it up slightly making sure you get fairly even coverage. Sprinkle with cinnamon if desired.
Return the pan to the oven (same temperature) and bake until the streusel is golden brown and the berry filling is bubbling. DON’T OVERBAKE! Remove from oven and cool in the pan for an hour or two. I know it is hard to leave them alone but it is worth the wait. After they have cooled lift from the pan using the foil as a sling and set them on a cutting surface. Be careful not to cut through the foil. Pieces of foil between your teeth is NOT fun! Cut into two-inch squares.
These taste like a berry pie that you can eat without the fork. 🙂
I think you could probably substitute other berries in this recipe. I’m not sure about any other fruit. The fruit needs to be juicy and flavorful. These are FANTASTIC the day they are made because the crust is just a little crisp and the streusel is crunchy and the fruit is sandwiched between the two. Each subsequent day the crust gets a little softer as it absorbs moisture from the fruit. We probably won’t have a problem with them getting soggy after a week…sure they won’t last that long!
Have a great weekend!
ALL CONTENT IS THE PROPERTY OF GARDENGATEPROJECT. PHOTOS MAY NOT BE REPRODUCED OR COPIED IN ANY MANNER. Disclaimer: although this recipe may resemble one of yours, it is my own personal creation. You are free to copy it to your own personal recipe collection as long as you give me credit for giving you something good to snack on. 🙂