Prep 15 mins
Cook 30 mins
This fabulous fruit bar recipe is from Esther Brody’s “The 250 Best Brownies Bars & Squares” cookbook. Posted for Zaar World Tour 2005.
- 1 3⁄4 cups all-purpose flour
- 1 1⁄2 cups old fashioned oats
- 1⁄2 teaspoon ground cinnamon
- 3⁄4 cup butter or 3⁄4 cup margarine, softened
- 1 cup packed brown sugar
- 10 ounces canned mandarin oranges, drained
- 1 banana, sliced
- 1 apple, cubed and peeled
- 1⁄2 cup raisins
- 1⁄4 cup orange juice
- 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees.
- Base: In a bowl mix together flour, rolled oats and cinnamon.
- In another bowl, beat butter and sugar until smooth and creamy. Blend in flour mixture. Set aside 1 ¼ cups of mixture. Press remainder evenly into 13 by 9 inch, ungreased, cake pan. Bake in preheated oven for 15 minutes.
- Topping: In a bowl mix together oranges, banana, apples, raisins, orange juice and cinnamon. Spread topping evenly over warm base, leaving a space about a ¼ inch from the edges. Sprinkle reserved base mixture over top, patting down gently. Bake 15 to 20 minutes longer or until golden brown. Place pan on a rack to cool completely, then cut into bars.
Loved these...and got lots of requests for the recipe!
These were lovely! I used fresh mandarins...I wasn't sure whether it would work but it came out well. It makes nice moist, fruity bars. Thanks!
Very good! We aren't always fans of fruit in our sweets, but this is one of the better fruit desserts. Few changes I made: I didn't bake the base quite as long as called for- I didn't want it to be too hard at the end. I left out the banana and subbed craisins for raisins. I DICED the apples, then mixed the fruit mixture in my electric mixer so that everything would be sort of smashed up. That made a LOT of juice, so I decided to drain almost all the juice off before putting in pan. My bars were still quite moist, but I had no problem getting them out of the pan neatly. (I also sprayed the pan). Good recipe; I especially like the nutrition facts.