Here in Piedmont, the city loves 4th of July! The morning parade is a big deal; neighbors begin claiming prime viewing spots along the parade route days before with lawn chairs, blankets and sometimes décor. Many of those fortunate to have front yards along the way go full out; with lawn parties, flags, buntings hung from balconies and a welcoming greeting to passersby. And the parade itself has quaint small-town charm with float entries by neighborhoods, decorated bicycles, tap-dancing troupes, and always a Highlander bagpipe band.
Get into the Independence Day Spirit with raspberry-blueberry streusel bars that are perfect for your 4th of July post-parade picnic, BBQ or block party. They satisfy young and young-at-heart alike; and come together easily enough to make plenty for a crowd.
P.S. I love how easily this recipe adapts to varying fruits. Recent versions have included blueberry, strawberry, peaches and apricots! Use a corresponding jam, omit the lemon rind if desired, and be creative with additional enhancements. Peach with a hint of finely grated ginger was a big hit!
A few advance tips:
- Frozen berries may be used in this recipe, but defrost before using.
- These are best on the same day they are baked. If making ahead, store in an airtight container for up to three days; or freeze. The bars will soften over time due to the filling. To re-crisp, reheat the bars in a 325˚ F oven for 10 minutes. Cool slightly before serving.
Piedmont Patriotic Bars
Adapted from Cook’s Illustrated
Ingredients:
- 2-1/ 2 cups unbleached all-purpose flour
- 2/ 3 cup granulated sugar
- 1/ 2 teaspoon table salt
- 1 cup unsalted butter (2 sticks) cut into 1/ 2-inch pieces and softened to cool room temperature; plus 2 tablespoons for the streusel topping
- 1 teaspoon lemon zest
- 2 tablespoons light brown sugar, lightly packed
- 1/ 2 cup old-fashioned rolled oats
- 1/ 2 cup sliced almonds, coarsely chopped
- 3/ 4 cup raspberry preserves, preferably lower sugar
- 3/ 4 cup raspberries
- 1/ 4 cup blueberries
- 1 tablespoon lemon juice
Preparation:
Adjust oven rack to middle position; heat oven to 375˚. Line a 9 by 13-inch baking sheet with parchment paper; leaving at least one inch overhanging on each 9-inch side (for handles to help remove the bars after baking).
In the bowl of a food processor add flour, granulated sugar, lemon zest and salt; process until combined, about 5 seconds. Scatter the 1/ 2-inch butter pieces over the flour mixture and pulse until the mixture resembles damp sand, about fifteen 1-second pulses. Take care to not over process and have mixture become a ball of dough.
Optional stand mixer method:
In a bowl of a standing mixer fitted with flat beater mix flour, granulated sugar, lemon zest and salt on low speed until combined. With mixer on low add the 1 cup of softened butter by tablespoons, 16 total, one piece at a time; then continue mixing on low until mixture resembles damp sand; about 1 minute. Do not over mix.
Measure 1-1/ 4 cups processed flour mixture into medium bowl and set aside. Distribute remaining flour mixture evenly in bottom of the prepared baking sheet. Firmly press mixture into an even layer to form the bottom crust. If it is warm in your kitchen, use the bottom of a flat-bottomed cup or a large spatula.
Bake until edges begin to brown, about 18 minutes.
Meanwhile, add brown sugar, oats and almonds to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons of butter by rubbing mixture between fingers until butter is fully incorporated. Set aside.
Combine preserves, raspberries and lemon juice in a small bowl; mash with fork until combined but some berry pieces remain.
Spread the raspberry mixture evenly over hot crust, then scatter the blueberries so they dot the top. Sprinkle streusel topping evenly over the filling, but do not press. Some clumps are okay. Return pan to oven and bake until topping is deep golden brown and filling is bubbling, about 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours. Remove from pan by gently pulling on the excess parchment paper. Cut into squares using a chef’s knife.
Driving through Piedmont on Tue Jun 29, I noticed chairs lining the parade route. People are holding their parade viewing space 3 days in advance! Bunting is adorning some houses. It must be a great parade.