After you haul all your fruit home from the orchard or farm, bake a batch of these bars.
Change up the fruit with the seasonspeaches come summertime or apples in the fall.
Coat a 9-by-13-inch baking pan with cooking spray.
Photo: Tara Donne
Line with parchment paper, leaving about 1 inch overhanging the long sides.
Coat the parchment and short sides with cooking spray.
Add butter; pulse until well incorporated.
Lightly beat egg, oil, ice water, vanilla and almond extract in a small bowl.
With the motor running, add the mixture to the food processor.
Measure out 1 cup for the topping.
Press the remaining mixture into the prepared baking pan to form a bottom crust.
Pour the strawberry mixture over the crust, spreading evenly.
Sprinkle the reserved crust mixture on top.
Bake until the top is lightly browned, about 40 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes.
Use the parchment to lift out the bars and transfer to a cutting board.
Cut into 15 pieces.
Let cool completely before serving, about 25 minutes more.
To make ahead
Refrigerate for up to 3 days or freeze for up to 4 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
