Hello!! I am so happy to introduce you all to one of my fabulous contributors Moira from Hearth and Homefront!! You should definitely check out her amazing blog and follow her here —->
As a military family we have moved all over the country. One
of the first things I like to do when we move is track down a
farmer’s market, especially if we are in a rental and can’t do
much gardening. Getting a chance to walk around for an hour,
surrounded by fresh food and lots of other families makes our new
location feel a little more like home, and gives our boys a little
We only have a little tiny market in our current town, but we still
walk around it every few weeks in the summer. Even if there are
only 3 or 4 vendors it’s still a fun way to get out of the house now
that summer break is in full swing. We’re starting to see the last
strawberries of the season, and I knew that I needed to do just a
little more baking with them before I was ready to move on.
It looks like I might just be the contributor who can’t stop talking
about strawberries. Sorry guys! These bars are totally worth it
though. They have a crust reminiscent of shortbread, a thin layer of
fruit and a crumble style topping. Delish! The topping alone was
enough for me to be making late night runs to fridge for “just one
more bite”. The pear is a lovely balance to the berries and keeps
the flavor from being too sweet.
These would be so easy to adapt over the summer and fall as more
fruit comes into season. I’m already dreaming of the different
combinations-rhubarb and strawberry, blueberry and ginger,
different apple varieties in the fall…what’s your favorite fruit
combination for dessert?
- 2 sticks butter, browned
- ¾ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 3 cups strawberries
- 2 pear
- ⅔ cup sugar
- 2 tbsp cleargel or cornstarch
- ½ stick butter, cold and diced
- ⅓ cup sugar
- ¾ cup flour
- Preheat oven to 350 and line a square baking pan (9"x 9" is what I
- used) with parchment paper. Leave a little hanging over the edge
- so you can lift the whole thing out after cooking.
- To make the crust, put the 2 sticks of butter in a saucepan over
- medium heat. Cook until the butter begins to brown. It will froth a
- bit first, and then will turn a slightly brown color and smell nutty.
- Take off the heat and let cool slightly.
- Add in the sugar, salt and vanilla extract and stir until combined.
- Add in the flour, stirring until all the lumps are out. (You could
- also do this in a stand mixer if you wanted using the paddle
- attachment.) When it's ready, the dough will feel like a slightly wet
- cookie dough.
- Pour it all into the pan and press into an even layer using your
- fingers. Set aside.
- To make the filling:
- Quarter the strawberries and chop the pear into ½ inch pieces.
- Mix together and stir in the sugar and clear-gel or cornstarch. Set
- aside while you make the topping.
- To make the topping:
- Quickly whisk together the sugar and the flour, and then add in the
- diced butter. Using your fingers, pinch it all together until it has a
- sandy texture, with a few pea-sized pieces of butter mixed in.
- To assemble:
- Pour the fruit mixture over the crust and spread out so it is one
- even layer. Take the topping dough and cover the fruit entirely.
- Bake at 350 for 45 minutes. A tester inserted into the center should
- come out clean. Let cool for 5 minutes in the pan, and then lift the
- parchment paper out of the pan and continue cooling the bars on a
- rack. Slice and serve.
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