Cinnamon Pear Bars
Cinnamon Pear Bars
I first came across this recipe years ago in a magazine. Of course it was around December when all the new Cookie recipes are featured everywhere. I can remember having such a hard time finding those darn cinnamon chips and having to go to 4 or 5 stores before finally giving up. Then one day, months later, I stumbled across them and bought a few bags to have on hand. First order of business, make these bars! So I did and fell in love. Moist but not overly sweet, these make a great snack for the afternoon or for our house even breakfast. They can be frozen and thawed with great success too! If you don't have pears.. apples are a definite substitute and it is really hard to tell the difference. Word to the wise, if you do find cinnamon chips in the store, buy a few bags to have on hand as they are not readily available all the time, or at least not up here in New England anyways...
Ingredients
Ingredients needed
Very simple recipe again which is why I love it. The hardest part is waiting the 15 minutes it takes to bake the bottom crust prior to adding the pear mixture on top and doing the final bake. The only thing missing from my version is I don't bother adding the powder sugar glazing. I figure the bars are really sweet enough and by adding the glaze you really can't layer the bars for optimum storage.
Ingredients:
Ingredients:
- 2 cups all-purpose flour
- 1 1/4 cups quick-cooking rolled oats
- 3/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 cup butter
- 2 eggs
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt (if I use salted butter I omit this)
- 2 cups peeled and chopped pears or apples
- 3/4 cup cinnamon-flavor pieces
Step 1 - Preparing the bottom crust
Cutting the butter in
In a large bowl, combine the 2 cups flour, oats, brown sugar and cinnamon mixing until blended. Using a pastry blender, cut in the 1 cup butter until you obtain a coarse crumb in texture. See next picture. You will also need to lightly grease (great time to use those butter wrappers) a 13x9 pan and preheat the oven to 350 degrees.
Step 2 - Baking off the bottom crust
Reserve 1 1/2 cups for later
When your crust mixture is crumbly, you will need to reserve 1 1/2 cups of this mixture to use as the topping for the final bake. Now take the remaining crumb and spread it evenly into the greased 13x9 pan and pat it down evenly to create the bottom layer. Once you have patted it down it is time to bake it off for 15 minutes in the oven.
Step 3 - Preparing the filling
Mixing the filling
While the crust is baking off it is a great time to get the filling prepared. In the same bowl you used to make the crust (I always try to conserve dishes if I can), Mix together the eggs and sugar until well blended. Now add the 2T flour and the baking powder and mix again until blended. My pears were a bit overripe but still held their shape when I peeled and chopped them. I may have had a bit more then the 2 cups I needed, but I used them all anyways. When the pears are chopped, add them to the bowl along with the cinnamon chips and fold into the batter.
Step 4 - The final baking
Filling added to pan
By this time the crust should be finished baking in the oven. Remove from the oven, and while still hot, pour the pear mixture on to the cooked crust. This should self level but you may still have to gently spread the pears and chips evenly throughout the pan. Now take the reserved crumb and evenly sprinkle it on to the pear mixture. This creates the final layer for baking. Bake for 30-40 minutes or until the sides and bottom are golden brown.
Step 5 - Cool and Enjoy!
golden brown and cooling!
When golden brown, remove from the oven onto a wire rack and allow the bars to cool in pan. Once cool cut into squares and remove to storage container. You may want to refrigerate the bars to keep them fresher longer. They do freeze well and thaw quickly if you need a quick desert for unexpected company. Enjoy!