Tropical Escape Soft Pineapple Crumble Bars

The bars are sweet, soft, and the #pineapple makes me feel like I am on a tropical #holiday. They're made with no mixer, in 1 bowl, and they are not fussy since the crust and topping are produced from exactly the mix to save time though they're a bar. There's plenty of pineapple chunks in each bite, which are surrounded with a custardy filling. The pubs are delicate, tender, and the crust, in contrast and the crumble topping make for many textures in each bite. If you keep them as time passes, the topping appears less like a crumble topping as a result of total moisture level in the pubs from the pineapple, and becomes thicker pebbley. The bars are an excellent Easter or Mother's Day treat and are #dessert or a springtime.
Recipe adapted from here
Tropical Escape Soft #Pineapple Crumble Bars
INGREDIENTS:
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • pinch salt, optional and to taste
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/3 cup sour cream (plain or vanilla Greek yogurt may be substituted)
  • 1 1/2 teaspoons McCormick Pure Vanilla Extract
  • 1/4 cup all-purpose flour
  • one 20-ounce can pineapple chunks, drained (fresh or frozen could likely be substituted)
DIRECTIONS:
  1. Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and discretionary salt. Using a pastry cutter or two forks, cut butter into dry ingredients until a mixture with buttery pieces forms that are peas-sized.
  3. Reserve 3/4 cup of the mix; set aside.
  4. Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
  5. Bake for 10 minutes. While crust bakes, make the filling.
  6. In a large bowl (same one used to generate the crust mix is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
  7. Remove crust from oven and top equally with pineapple chunks. About 90 percent of the surface area will be covered with lemon; chunks will be near each other but not quite touching.
  8. Carefully and pour the sour cream mixture over the skillet, making sure to get it in the corners.
  9. Evenly sprinkle the reserved crust mixture over the top to make the crumble topping.
  10. Bake for approximately 35 minutes, or till top and edges are set. Place pan in addition to a wire rack and allow pubs to cool for at least 1 hour. Bars will keep airtight for up to 1 week or in the freezer for up to 6 weeks. If you keep them as time passes, the topping appears less like a crumble topping as a result of total moisture level in the pubs from the pineapple, and becomes thicker pebbley.

Related Posts

Post a Comment