iPatch Chest o' Cookery

Recipe name Fruit Bar

Meal Dessert

Main ingredient Fruit

Number of servings 9

Origin Walkers

Season Any

Cooking type Fusion

Time required 30-45mins

Difficulty **

Suggested wines

Ingredients Crust:
1 cup whole wheat flour
1/4 cup sugar (brown/yellow preferred)
1/4 cup butter

Filling:
2-3 cups fruit of choice; sugar to suit (see directions)

Topping:
1/2 cup whole wheat flour
1/2 cup oats
1/4 cup vegetable oil
1 tbsp sugar
1 tsp salt

Directions Preheat oven to 350 degrees.

Combine flour and sugar in a bowl. Cut butter into mixture with pastry blender or two knives to to make crumbs the size of pea meal.

Pack crust into a 9x9 baking pan with fingertips, along the bottom and up the edge. This will hold the wet fruit in, it's basically a cookie crust.

Add fruit, 2-3 cups total. We have used 1 cup raspberries plus two cups sugar pears (preserve). We have also used 2 cups fresh pears and topped with plum jam, or rhubarb and raspberries. Any pie filling should work.

Top with crumbs made of flour, oats, oil, sugar, salt. Sprinkle crumbs over fruit.

Bake at 350 for 30 minutes. If lots of sugar was used, you may have a caramel filling (not a bad thing) - if so, cut into squares while still hot.

Notes

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Released under GNU GPL

Recipe name	Fruit Bar

Meal	Dessert
Main ingredient	Fruit
Number of servings	9
Origin	Walkers
Season	Any
Cooking type	Fusion
Time required	30-45mins
Difficulty	**
Suggested wines
Ingredients	Crust: 1 cup whole wheat flour 1/4 cup sugar (brown/yellow preferred) 1/4 cup butter Filling: 2-3 cups fruit of choice; sugar to suit (see directions) Topping: 1/2 cup whole wheat flour 1/2 cup oats 1/4 cup vegetable oil 1 tbsp sugar 1 tsp salt
Directions	Preheat oven to 350 degrees. Combine flour and sugar in a bowl. Cut butter into mixture with pastry blender or two knives to to make crumbs the size of pea meal. Pack crust into a 9x9 baking pan with fingertips, along the bottom and up the edge. This will hold the wet fruit in, it's basically a cookie crust. Add fruit, 2-3 cups total. We have used 1 cup raspberries plus two cups sugar pears (preserve). We have also used 2 cups fresh pears and topped with plum jam, or rhubarb and raspberries. Any pie filling should work. Top with crumbs made of flour, oats, oil, sugar, salt. Sprinkle crumbs over fruit. Bake at 350 for 30 minutes. If lots of sugar was used, you may have a caramel filling (not a bad thing) - if so, cut into squares while still hot.
Notes