Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic. Here's a pear cobbler recipe you can enjoy on the go! Here's a pear cobbler recipe you can enjoy on the go! These dessert bars are inspired by one of the most popular summer desserts, and the cinnamon streusel topping takes them to the next mouthwatering level.
I know how important traditions can be this time of year.
These Pumpkin Pie Streusel Bars have a buttery shortbread crust, a creamy pumpkin filling, and a crumbly cinnamon streusel on top.
Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free)
You can cook Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic using 18 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic
- You need of Base.
- Prepare 150 g of (1 & 1/4 cups) gluten-free / plain flour.
- It's 1/8 tsp of xanthan gum if using GF flour.
- You need 112 g (1/2 cup) of gold foil-wrapped Stork margarine block, cubed.
- It's 50 g (1/4 cup) of granulated sugar.
- You need of Filling.
- You need 6 of large pears, around 2lbs, diced.
- Prepare 2 tbsp of granulated sugar.
- Prepare 1/2 tsp of ground cinnamon.
- Prepare 1/2 tsp of vanilla extract.
- Prepare of Topping.
- You need 120 g (1 cup) of gluten-free / plain flour.
- Prepare 100 g (1/2 cup) of light brown sugar.
- Prepare 1 tsp of ground cinnamon.
- You need 1/4 tsp of ground cardamom.
- You need 1/4 tsp of ground ginger.
- You need 112 g (1/2 cup) of gold foil-wrapped Stork margarine block.
- It's 90 g (1 cup) of gluten-free rolled oats.
Best pear cheesecake bars made with salted caramel. These creamy cheesecake bars start with a delicious oat streusel crust, a thick cheesecake layer, and are topped with diced pears and more of. A buttery shortbread crust forms the base for these chewy, chocolaty bars. In a bowl, beat the pecans into the remaining dough.
Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic instructions
- Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F.
- Make the shortbread base by mixing the flour, xanthan gum if using and sugar together, then cutting in the margarine with a fork until the mixture resembles breadcrumbs.
- Press into the bottom of the tin and bake for 25 minutes. It won't be completely done at this point but don't bake any longer.
- Meanwhile put the diced pears in a pan and cover with water. Bring to the boil then turn down and let simmer for 5 minutes so the pears soften a bit before baking. If using tinned pears ignore this step and just drain them well.
- Drain then let sit 5 minutes and drain again.
- Prepare the topping in the same way as the base - mix the flour, sugar and spices in a bowl then cut in the margarine. Stir in the oats then set aside.
- Sprinkle the well-drained pears with the sugar and cinnamon when the shortbread base comes out of the oven and spoon it over evenly with a slotted spoon to catch any more water.
- Spread the topping over the pears, press in lightly and bake for 35 minutes until golden.
- Let cool and set completely in the tin.
- Remove from the tin and slice into squares.
- These can be individually wrapped and frozen for up to a month.
- Brilliant for packed lunch boxes or served with custard or ice cream.
Crumble the pecan streusel on a plate. One of our favorite holiday cookies, these bars have a tangy cranberry filling that keeps the ultra-rich crust and streusel topping in check. As a knitter I like moisturizers that soak in quickly and don't leave a greasy film behind so that I can pick up my current WIP without fear of staining it or dropping needles because my hands are slippery. I also have sensitive skin and some chronic eczema patches. These lemon blueberry streusel bars have a wonderful streusel crumbled on top, and they're filled with a creamy lemon filling.
