Fruit Streusel Bars


I originally developed this recipe for a Twin Cities Star-Tribune article on ideas for using fresh and local blueberries at the height of the berry season. It quickly became a bakery favorite, and you can use either fresh or frozen fruit, depending on what's in season.


Ingredients for: (Crust and Streusel topping)
1 2⁄3 c
Cooqi Multi-Purpose Flour
3⁄4 c
unsalted butter (or organic palm shortening)
1 2⁄3 c
gluten-free oats
1 c
egg (lightly beaten with about 2 T. water)
1⁄2 t
1⁄2 t
Ingredients for: (Fruit filling)
1⁄4 c
3 c
fresh or frozen blueberries
2 T
tapioca starch
1 1⁄2 c
fresh or frozen raspberries (you can use other berries or fruit as desired)
1⁄4 t
1⁄4 c
orange juice
orange zest (from 1/2 orange, or approx. 1 or 2 teaspoon)


Mix dry crust ingredients in a bowl. Work butter or shortening into dry ingredients with fingers until crumbly. Press one-half of the mixture into a lightly sprayed 9 x 13" pan and bake for 13-15 minutes, until slightly golden. Mix the dry filling ingredients in a bowl. Stir in berries, orange zest and juice, to coat the fruit. Set bowl over boiling water, and heat for 8-10 minutes, stirring frequently. Heat mixture until the blueberries soften and the raspberries have melted into a thick sauce. Remove from heat and spread evenly over the baked crust. Add about one-half of the egg-water mix (2-3 T) to the remaining crust/crumb mixture, and mix until the dough holds together in a ball. Pick up dough and crumble it over the spread fruit (break chunks with fingers or a fork). Bake 35-40 minutes, until the fruit filling appears bubbly and the streusel topping is slightly browned. Remove and cool thoroughly before cutting. Slice and store in the refrigerator, covered with plastic wrap.
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