Tuesday, November 26, 2013

PEAR-CINNAMON STREUSEL SQUARES

2 cups all-purpose flour
1 1/4 cups quick-cooking rolled oats
3/4 cup packed brown sugar
2 tsp ground cinnamon
1 cup butter
2 eggs
1 cup granulated sugar
2 tbsp all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
2 cups peeled and chopped pears*
3/4 cup cinnamon chips
Powdered sugar drizzle

Preheat oven to 350 degrees.
Lightly grease a 3-quart rectangular baking pan; set aside.

In a large bowl, stir together the 2 cups of flour, oats, brown sugar, and cinnamon.  Using a pastry blender, cut in the butter until mixture resembles coarse crumbs.  Remove 1 1/2 cups of the mixture for topping; set aside.  Press the remaining mixture evenly into the bottom of the prepared baking pan.

Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling by combining the eggs and granulated sugar in a medium-size bowl.  Stir in the 2 tablespoons of flour, baking powder, and salt.  Stir in the pears and cinnamon chips.

Spread the filling evenly over the hot crust.  Sprinkle with the reserved oat mixture.

Bake at 350 degrees for 30 to 35 minutes or until the top is golden brown.  Remove from oven to a wire rack to cool completely.

Cut into 32 bars.  Make drizzle:

In a small bowl stir together 1 cup powdered sugar and 1 tablespoon milk.  Stir in additional milk, 1 teaspoon at a time, until the drizzle is of a drizzling consistency.  Drizzle over the bars.

*Apples may be substituted for the pears.


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