By Rebekah Peppler | May 10th, 2010 at 12:00 am

Roasted Pear, Apple and Blueberry Pine-Nut Bars

Serving Size:

Makes about 18-20 bars

Ingredients:

For the crust:

• 1/2 cup confectioner’s sugar
• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp kosher salt
• 11 Tbsp unsalted butter
• 1 tsp vanilla extract
• 1/3 cup pine nuts

For the filling:

• 1 pear, finely diced
• 1 apple, finely diced
• 1/4 cup dried blueberries
• 4 tbsp raw brown sugar plus more for sprinkling
• 1 1/2 tsp vanilla
• 2 tbsp lemon juice
• pinch of kosher salt

Method:

Preheat the oven to 350°F. Butter a 9″x13″ baking pan.

Brown butter in a saucepan over low heat until lightly browned and fragrant. Cool completely.

To make the crust, whisk together the confectioner’s sugar, flour and salt. Add the cooled brown butter, vanilla extract and pine nuts and stir just until the dough comes together.

Transfer the dough to a buttered 9″x13″ pan and press evenly into the bottom. Bake the crust until it’s golden brown, 25 minutes. Remove the crust from the oven and cool completely before adding the filling.

To make the filling, combine the diced pear and apple with sugar, vanilla, lemon juice and a pinch of salt in a saucepan set over a low flame. Cook until the fruit is soft and translucent, about 30-40 minutes. Add the blueberries during the last 5 minutes of cooking. Remove from heat and cool completely.

Layer the pear-apple filling on top of your crust and sprinkle with additional raw brown sugar. Bake 25 minutes.

Cool completely, cut into bars and serve.

***I like to make the filling and par-bake the crust a day ahead of time, then combine the day of the event for the final baking.

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