Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic
Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic

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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.

To get started with this particular recipe, we must prepare a few components. You can cook vickys pear shortbread streusal bars, gf df ef sf nf #picnic using 18 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
  1. Take Base
  2. Take 150 g (1 & 1/4 cups) gluten-free / plain flour
  3. Prepare 1/8 tsp xanthan gum if using GF flour
  4. Make ready 112 g (1/2 cup) gold foil-wrapped Stork margarine block, cubed
  5. Prepare 50 g (1/4 cup) granulated sugar
  6. Make ready Filling
  7. Take 6 large pears, around 2lbs, diced
  8. Take 2 tbsp granulated sugar
  9. Make ready 1/2 tsp ground cinnamon
  10. Make ready 1/2 tsp vanilla extract
  11. Take Topping
  12. Make ready 120 g (1 cup) gluten-free / plain flour
  13. Make ready 100 g (1/2 cup) light brown sugar
  14. Make ready 1 tsp ground cinnamon
  15. Make ready 1/4 tsp ground cardamom
  16. Prepare 1/4 tsp ground ginger
  17. Get 112 g (1/2 cup) gold foil-wrapped Stork margarine block
  18. Get 90 g (1 cup) gluten-free rolled oats

I think these cranberry shortbread streusel bars are going to be sticking around in our house. Maybe we'll even start a new tradition and make them every year. I know how important traditions can be this time of year. A buttery shortbread crust forms the base for these chewy, chocolaty bars.

Instructions to make Vickys Pear Shortbread Streusal Bars, GF DF EF SF NF #picnic:
  1. Line a 9"× 9" square tin with parchment paper and preheat the oven to gas 4 / 180C / 350F
  2. 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
  3. 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
  4. 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
  5. Drain then let sit 5 minutes and drain again
  6. 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
  7. 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
  8. Spread the topping over the pears, press in lightly and bake for 35 minutes until golden
  9. Let cool and set completely in the tin
  10. Remove from the tin and slice into squares
  11. These can be individually wrapped and frozen for up to a month
  12. Brilliant for packed lunch boxes or served with custard or ice cream

In a bowl, beat the pecans into the remaining dough. Crumble the pecan streusel on a plate. 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. These lemon blueberry streusel bars have a wonderful streusel crumbled on top, and they're filled with a creamy lemon filling.

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