Rhubarb and Gin Sorbet with Rose Cream

When Spring finally arrives every year I don't get worked up about ramps or spring onions when they hit the market. I enjoy sunshine and magnolia blooms and dogwood trees and cherry blossoms just as much as the next gal, but the only thing I really get excited about every May is rhubarb. It is my very favorite vegetable disguised as fruit to cook with and it is so welcome after a long winter of apples and pears.



We get plenty of delicious rhubarb in NYC, but I can never seem to find locally grown barb that is as vibrant in color as the stuff I used to find in the Northwest. I hear it is because those deep red plant starts are hard to find in the Northeast, but thanks to an online friend turned real-life friend I recently found myself with a glut of the most perfectly rosy red stalks of homegrown rhubarb. Camille to the rescue! With gorgeous rhubarb! Maybe I'll just have to keep my eye out for a deep red rhubarb start next time I am visiting my family to bring back with me.

This year, to start off my rhubarb extravaganza (and there will be an extravaganza) I bring to you this wonderfully complex dessert that is surprisingly simple to put together. It is cool and tart, floral and herbal, creamy and sweet all in one. If I was Southern I might say, y'all gotta try this one. Instead I will say, seriously you guys, if you have an ice cream machine this should be the first thing you make with it this Spring.

If you peek over at the sidebar you may notice something new and very exciting. I am so happy to announce that this here blog was featured as one of Saveur's Sites We Love. You can check out the post here.

Oh, and sorry for the extended break between my last post. I'll be back soon, with more rhubarb! More rhubarb recipes from the archives of this blog can be found here.

Rhubarb and Gin Sorbet with Rose Cream

Rhubarb and Gin Sorbet 
yield, roughly one quart
The herbal flavor of gin complements the sweet-tartness of this rhubarb sorbet wonderfully and the small amount of alcohol makes the frozen sorbet perfectly scoopable. If you don't like gin, feel free to substitute vodka or leave the booze out entirely for a more family-friendly treat. Just make sure to thaw the sorbet for a few minutes before scooping.

8 ounces water
7 ounces granulated sugar
1 lb rhubarb stalks, the rosiest red ones you can find, chopped into 1-inch pieces
2 Tablespoons lime juice (or the juice of one juicy lime)
2 Tablespoons light corn syrup
2 Tablespoons gin, plus a bit more to serve (I used Hendrick's)

1. Combine the sugar and water in a medium sized saucepan and heat on medium high, stirring occasionally until  the sugar dissolves. Add in the rhubarb and simmer until the rhubarb is very tender and beginning to fall apart, about 10 minutes.
2. Carefully transfer the mixture to a blender (or use an immersion blender) and blend until smooth. Add in the lime juice and corn syrup. Chill thoroughly.
3. Just before churning, stir in the gin. Freeze the chilled mixture in an ice cream machine, according to the manufacturer's instructions. Store in the freezer in an airtight container.

Rose Cream
The soft perfume of rose water goes beautifully with tart rhubarb sorbet, but if you don't like the idea of flowers in your food feel free to leave it out. The sorbet is wonderful on its own. For vegan rose cream, try whipping chilled coconut milk. Instructions can be found on this post from the archives.

4 ounces chilled heavy cream
4-8 drops rose water
2 teaspoons granulated sugar (vanilla sugar if you have it)

Whip the cream to soft peaks then add in the sugar, followed by the rose water (one drop at a time) until desired flavor is reached.

To Serve

Top scoops of sorbet with a few drops of chilled gin and a spoonful of rose cream.

Raspberry Currant Jam

A trip upstate a few weekends ago to help some friends build a clay oven (more about this exciting development later!) quickly turned into a raspberry picking spree after we saw a sign on the side of the road advertising U-Pick berries. I don't think I've even seen raspberries sold in anything larger then a half pint since I moved to the East Coast so as soon as we pulled over I grabbed a basket and booked it out to the fields with my pals. 

We walked up and down the raspberry rows and picked and picked until our arms were scratched from the brambles and our fingers stained from the fruit. It was a glorious summer day and I couldn't help but smile to myself and dream up all of the ways I was going to use the pounds and pounds of raspberries I was picking. Growing up, a corner of my parent's garden was always dedicated to the raspberry bushes that my dad grew from sad little twigs and the smell of raspberry jam boiling away on the stove (a few times per summer) is a smell I haven't experienced in years. When I got home, I knew that a batch of jam was my first order of business.



My mom always made a simple jam with raspberries, sugar and pectin. She never bothered to strain the seeds out so I don't either, but I have adapted the recipe so it no longer requires pectin. I also threw about a pint of tart red currants to add a bit of zing to the jam but by all means, if you can't find currants where you live, you can certainly just use raspberries. If you'd like to make your batch of jam a bit more refined feel free to strain the seeds and be warned that you'll end up with a smaller yield, maybe six half pints instead of seven. 



Raspberry Currant Jam
yield, roughly 7 half pints jam

8 ounces red currants (or raspberries if you can't find currants)
40 ounces raspberries
32 ounces sugar
juice of 2 lemons

1. Add the raspberries, currants, sugar, and lemon juice to a large, wide, non-reactive pot.
2. Bring the mixture to a boil over medium high heat, stirring occasionally. As the jam comes to a boil, skim the foam that rises to the top of the pot and discard.
3. Raise the heat to high and boil for 10-20 minutes or until set, being careful not to let the bottom scorch. Begin checking for doneness at 10 minutes. I generally use the wrinkle test to check for doneness with this type of jam, but if you like numbers you can cook it to 220ºF. If you prefer seedless jam, quickly transfer the cooked mixture to a mesh strainer and force as much as the jam through as possible, discard the seeds and proceed with canning.
4. Pour the jam into sterilized jars, then process in a boiling water bath for 10 minutes.

Rhubarb and Strawberry Hand Pies and Pie Crust "Cookies"

I was in the midst of a serious bout with self doubt when I snapped this quick photo. I took just the one frame in case I wanted to share these little pies, right before I ran out the door to meet up with some of my favorite bloggers. There was a lot of hand wringing and ho-humming going on in Apt 2B as I finished up my treats that day and I apparently couldn't seem to focus myself or my camera. Were the hand pies I made as good as I hoped they would be? Were they flaky enough, sweet enough, too sweet, was the glaze too much, can I think of anything else to fret about before I leave the house? Was I just being a Nervous Nellie because I was about to walk into a room full of people I didn't "know"? Yes.



I was silly to doubt the power of a classic combination like rhubarb and strawberries. Especially when they are tucked into Brandi's magical pastry crust (that I have now adopted) with a healthy dose of citrus zest and a little fresh ginger for zip. So, I came to my senses, wrapped them up and hopped on a train to Long Island City where I had the pleasure of meeting and chatting with some super ladies over delicious food and beverages at Veronica's gorgeous rooftop oasis. The evening was full of great conversation and food and it was so nice to meet Kasey, Kathryn, Sarah, Elizabeth, Kimberley, Nicole, Diana, Laura, Kristin, Barb and Cathy in person. Thanks for a great evening, gals! Hope you enjoyed the pies.

Rhubarb and Strawberry Hand Pies
yield, 15-18 3'' pies
I have to admit, these were kind of a pain in the ass to make, but they ended up being a big hit. So make sure you make them for some folks who will appreciate your hard work.

For the Crust

This crust comes to you from the talented Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" (among others) and she is not messing around, her recipes are killer. For her crust, Brandi uses a technique called fraisage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. Delightful!

18 ounces pastry flour
1 teaspoon salt
12 ounces cold, unsalted butter
6-8 ounces ice water
2 teaspoons apple cider vinegar


1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of nickels.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, get this, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn delicious flaky crust. Scrape the sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I have warm hands, so I always chill my dough overnight before I use it.

If this sounds confusing, check out the link above for a really helpful photo tutorial.

For the Filling

4 ounces strawberries, cut into 1/4''-1/3'' cubes
5 ounces rhubarb, cut into 1/3'' cubes
1/2  ounce butter
2 ounces sugar
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 vanilla bean, scraped
1/4 teaspoon freshly grated ginger
1/2 ounce flour
pinch salt

1. In a medium skillet, combine the rhubarb, butter, sugar, vanilla bean seeds and the vanilla bean pod. Cook over medium low heat until the rhubarb begins to release it's juices, then turn the heat up to medium high. Cook the rhubarb until it is tender, but not falling apart about 5 minutes. Pour the rhubarb mixture along with it's juices to a bowl and refrigerate until cool.
2. When the rhubarb is cool, remove the vanilla bean pod from the mixture. Combine the cooked rhubarb with the strawberries, zests, ginger, salt and flour. Stir gently to combine.

To Assemble and Bake

Pie Crust
Rhubarb and Strawberry Filling
Granulated Sugar for Sprinkling
1 egg for egg wash
2 baking sheets lined with parchment paper

Preheat oven to 400º

1. Remove one disk of dough from the fridge. On a lightly floured surface, roll it out into a rough circle about 1/4'' thick. Using a 3'' biscuit cutter or drinking glass, cut the dough into as many rounds as you can. You should be able to get about 15 and each one will become a mini pie. Transfer the circles to the prepared baking sheets, leaving a few inches in between. Place the sheets in the fridge or freezer while you roll out the other half of the dough, reserve scraps. Roll and cut the other half of the dough.
2. Remove the cut circles from the refrigerator and brush the surfaces with egg wash. Top each circle with about 1 Tablespoon of the filling mixture, then top with one of the freshly rolled circles. If your filling seems really liquidy, focus on filling the pies with the solid fruit. If you have too much juice in the filling, your pies will be a mess and I speak from experience here. Carefully crimp the edges with a fork to seal completely and pop the pies back into the fridge or freezer for 30min to set.
3. Just before you are ready to bake the pies, brush the tops with egg wash, sprinkle them with a bit of granulated sugar and poke a hole or two in the top of each pie for ventilation. Slide the sheets into the oven and bake for 20-25 minutes or until the crust is a deep golden brown. Don't under bake your pie crust people, especially when it is filled with juicy fruit! Cool slightly and glaze if desired. See below for an idea of what to do with your pastry scraps.

For the Glaze

8 ounces confectioner's sugar, sifted
juice from 1/2 an orange
1/2 teaspoon orange zest
1/2 teaspoon freshly grated ginger

Whisk all of the ingredients together until smooth. The glaze should be thick but pourable, you may need to add a little more juice or confectioner's sugar for the perfect consistency. Drizzle the glaze over the cooled pies and let sit, undisturbed for 30 minutes to let the glaze harden slightly.

Pie Crust "Cookies"

Don't forget about your pie crust scraps! My mom used to bake up her pie crust scraps for me and my brother so we wouldn't whine about not being able to dig into whatever she was making before it was dessert time.

Take your reserved scraps, put them on a baking sheet, brush them with egg wash (or milk or water in a pinch), sprinkle with cinnamon sugar and bake until deep golden brown and crisp. They are a perfect little snack with tea or coffee and they are great with a bit of ice cream. Do it!

Spring Firsts and a Rhubarb Pie

I love these first days of Spring when we all start to shake off the chill of winter and stretch our limbs towards the sun. Every week more flowers pop open, trees get their leaves back after months of naked branches, and I watch as my lucky neighbors sweep off their patios and start replanting their tiny city gardens. One of the things that surprises me most about living on the East Coast is how much I have grown to enjoy the seasons and the transitions that come with them.



This weekend marked a lot of Spring firsts. My first bbq of the season, my first rooftop cocktails, my first subway ride home when I smelled charcoal smoke in my hair and on my skin. I'm sure it doesn't come as a surprise to anyone when I say that the first pie of the season tops my list of favorites.



While I made this pie last Sunday, I practically vibrated with excitement at the thought of eating it outside with the sun shining on my face. Add to that the novelty of trying out a new mixing technique in my quest to improve my pie crust and my favorite vegetable disguised as fruit and you've got my dream day all wrapped up.



I am happy to report that this pie was as revolutionary as I hoped it would be. It was so tart and flaky and lightly vanilla scented that alternate titles I considered for this post included: We Don't Need no Stinking Strawberries, I am a Pie Ninja, and Holy Shit, This Is The Best Pie I've Ever Made. That last one was the exact phrase that popped out of my mouth when I pulled the bubbling beaut out of the oven. I didn't even have to taste it to know.



I wrapped it up in a big cloth tied at the top and proudly carried it  on the train to its rightful resting place: a rooftop picnic table full of friends in the sunshine, with a view of the city in the distance.

For the Crust

This crust comes to you from Brandi Henderson of I made that! and The Pantry at Delancey where she teaches a class called "How to be a Pie Ninja" and she is not messing around. Brandi uses a technique called fraisage which creates long sheets of buttery flakes throughout the dough instead of little pockets of butter. Delightful!

12 oz pastry flour
8 oz cold butter
4 oz ice water
1/2t salt

1. Mix the flour and salt together, then pour the whole lot on a large cutting board or countertop.
2. With a bench scraper, cut in half of the butter until it is the size of lima beans, then cut in the other half of the butter until it is the size of quarters.
3. Using your fingers, flick the water on to the butter flour mixture and gently fold it in with your bench scraper. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart.
4. Then, get this, you smear the butter into the dough. With the heel of your hand push a section of the dough down and away from you. Congratulations, you have just created a sheet of butter which is going to turn delicious flaky crust. Scrape your sheet off of the board and place it in a bowl to the side. Repeat until you have worked through all of the dough, pushing it down and away from you in sections. Once you've gone through all of the dough gently remove it from the bowl, press it together, then split it in half, and wrap each half in plastic wrap and form into a disk. Chill the dough for at least one hour before using. I chilled mine overnight.

If this sounds confusing, check out the link above for a really helpful photo tutorial.

For the Filling

20 oz of rhubarb (about 5 slightly heaping cups), chopped into 1/2'' pieces (if your rhubarb is tough or stringy, remove the strings by pulling them down the stalk)
11.5 oz sugar
2.25 oz flour
1/2 vanilla bean, scraped
1t orange zest
big pinch salt

For the Topping

1 egg, beaten
A few tablespoons of coarse sugar like turbinado or light demerara

To Assemble and Bake

Preheat oven to 450º

1. On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a 9'' pie pan. Place in the fridge while you prepare the rest of the pie.
2. Roll out the other piece of dough into a 12'' circle about 1/8'' thick and place it in the fridge to chill while you prepare the filling.
3. In a large bowl, rub the vanilla bean seeds and orange zest into the sugar to evenly distribute. Add in the rhubarb, vanilla/zesty sugar, flour, and salt and toss to combine evenly. Fill the prepared pie shell with the rhubarb mixture and top with the second crust, crimp the edges and cut a few vents. Alternately, you can top the pie with a lattice-style crust as I've done in the photos above. Here is a link to a great photo tutorial on Simply Recipes. When I make a lattice topped pie, I like to use nice thick strips of dough, so the one's pictured above are about 1'' wide.
4. If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15min before you bake it. When you are ready to bake brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.
5. Put the pie on a baking sheet to catch any drips and bake for 15min on the lowest rack of your oven, then lower the oven temp to 350º and bake for 40-50min or until the crust is deep golden brown and the rhubarb juices bubble. Cool at least 2 hours before serving.




Thanks to Shawn for the shot of me holding the pie and to Ellie for the Holga shot on the bottom left.

Quince Frangipane Tartlets

I know I just mentioned it, but my family really does send the best care packages. Last week I got a sweet smelling box full of quince straight from my ma and pa in Seattle. If you've never had the pleasure, quince are a magical little fruit. They are lumpy and bumpy, sometimes covered with fuzz and totally inedible when raw, but when cooked they turn a rosy hue and taste kind of like a tropical, floral pear. Fancy! Theses guys were a little worse for wear from the trip across country so I took the prettiest of the batch and simply poached them to use in these fab tarts. I know frangipane sounds complicated, but its really just some ground almonds mixed with sugar and eggs, and the tart dough is a cinch to put together too. Just mix up the ingredients in a food processor or with your hands and pat it into a tart pan, no rolling required. Oh, and the gnarliest quince of the batch became a preserve perfect for the Thanksgiving table that I will share soon.

Poached Quince
makes enough for the tarts, plus some extra for snacking

5c water
2c sugar
1/2 lemon, cut into 1/4'' wedges
1/2 vanilla bean or 1t vanilla extract
4 medium quince, peeled, cored and cut into 8 wedges each

Over medium heat, combine the sugar and water in a medium saucepan and heat until the sugar dissolves. Add the lemon, vanilla bean and quince and stir gently to combine. Bring the mixture to a simmer and cook the quince gently until they are soft and fork tender, but not mushy. This can take from 20-40 minutes depending on how ripe your quince are and how thickly they are sliced

Store the quince in their syrup until you are ready to use them. Serve the extra with yogurt or ice cream, or enjoy them as they are.

Pate Sable, Sweet Tart Dough
from Dorie Greenspan
for 1, 9'' tart or 6, 4'' tartlets

1 1/2c flour
1/2c confectioner's sugar
1/2t salt
9T cold, cubed butter
1 egg yolk (save the white for later)

1. In the bowl of a food processor or with a pastry blender, combine the flour, sugar and salt. Pulse to combine. Add the butter and pulse until the butter is the size of small peas. Add the yolk and pulse until the mixture begins to clump a bit.
2. Lightly butter your tart pan or pans and gently press the crumbly dough into the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. You may have a bit of extra dough, save it just in case you have to repair any cracks later on. Freeze the tart shell for 30min.
3. Preheat your oven to 375º and bake the tart shell (no need for pie weights) until it is lightly golden, repair any cracks that may have formed with your leftover dough. Cool the shell on a rack while you prepare the rest of the tart.

Frangipane, Almond Filling
Again from my girl, Dorie Greenspan

6T soft butter
2/3c sugar
3/4c ground, blanched almonds
1 egg plus one egg white (leftover from making the dough)
2t flour
1t cornstarch
1t vanilla extract
1t almond extract
pinch salt

In the bowl of the food processor, combine the butter and sugar and pulse until smooth. Add the almonds and blend. Then add the flour and cornstarch followed by the egg and egg white and finally the extracts and salt. Mix until just combined.


To assemble

Spread the frangipane into the cooled tart shell or shells, it should come up just below the edge of the shell. Remove the wedges of quince from their poaching liquid and lightly drain them on a paper towel. If you are making mini tarts, I suggest slicing the wedges even thinner before placing them on top of the frangipane in a decorative pattern. If you are making one large tart, arrange the quince wedges in a decorative pattern on top of the frangipane, you will need about 2 total quince for this.

Place the tart on a baking sheet and bake in a preheated 350º oven until the crust and frangipane are golden and set, 20-30min for tartlets and 45-50min for a large tart. Cool on a wire rack and dust with confectioner's sugar before serving.

Notes:

- I always grind the almonds for the frangipane in the food processor before making the dough and I don't bother washing out the bowl in between recipes. A little ground almond residue won't hurt the crust at all and then get this, I make the frangipane in the same bowl without washing it. So now you know my little secret, I hate doing dishes in my teeny tiny sink.
-This recipe is also fantastic with poached pears instead of quince.
-Do you love quince too? Here is another great quince recipe from the archives.

Easy Apple Butter

I'm not going to lie, apple butter is not pretty. After a summer of berries and peaches and plums, apple butter looks well, Brown with a capital B. Despite it's less than photogenic appearance, I make a batch every year using this recipe as my guide. Sometimes I add more spices and sometimes less depending on what I can find in my terribly unorganized spice cabinet. You could even try adding some vanilla or bourbon as both taste great with apples. Heck, make a few batches with different flavorings. Apples are CHEAP right now and I'm sure you have a friend or two who would love to help you peel and chop in return for a jar or two of fall spiced goodness.

Apple Butter
yield: about 5, 1/2pints of finished butter
adapted from 101cookbooks

4lbs good eatin' apples, peeled, cored and cut into bite sized pieces (I used gala and ginger gold, because they were the cheapest)
3-4 cups apple cider
1 1/2-2 cups sugar (I went with the smaller amount)
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon fresh nutmeg
Juice of one lemon
5 sterilized half pint jars and lids

1. In your biggest, heaviest pot combine the apples and enough cider to cover them. Bring to a simmer and cook the apples until tender. A bit of foam will form on the surface that should be skimmed off, it's okay if you can't get it all.
2. When the apples are tender, remove the pot from the heat and puree the mixture until it is smooth (an immersion blender is the best tool for this). Stir in sugar, spices and lemon juice.
3. Simmer the mixture, stirring occasionally, until it darkens in color and begins to pop and bubble, about 1-1 1/2 hours. Make sure to watch the pot carefully and stir often in the last 1/2 hour to prevent scorching. I would usually tell you here to cook the butter until it reaches 220º, but I couldn't get mine above 210º and the set turned out perfect. Ladle the hot apple butter into your prepared jars, wipe the rims with a clean towel and process in a hot water bath for 10 minutes.

Brown Butter Apple Pie Bars

I'm a big fan of the portable dessert: brownies, cookies, hand pies, things that can be eaten with your hands and are easy to transport and share. I made these bars from a mishmash of recipes for a friend's work shop opening/birthday shindig/end of summer extravaganza where there was a whole roast lamb, grilled corn on the cob, coolers full of frosty cold ones, and lots of revelers. When I unwrapped the dishtowel protecting these babies, the call of brown butter must have been irresistible because they were gone before I could even get a photo of them in the pan. I'm sure I don't have to tell you guys this, but sometimes food tastes best when scooped up with a plastic fork and washed down with an icy cold beer, napkins optional of course.


Brown Butter Apple Pie Bars
yield: one 13''x9'' pan, 24-30 bars
Note (9.10.2012): I have made these bars quite a few times since originally publishing this recipe and have found that you can reduce the butter in the crust to 12T, omit the butter in the filling, and substitute up to 3/4 whole wheat flour in both the crust and the crumb topping with no adverse results. In fact, I think the addition of whole wheat flour makes these bars taste better!

For the Brown Butter, Brown Sugar Shortbread Crust
adapted from Alice Medrich

14T butter, cut into cubes
1/2c brown sugar
2t vanilla extract
1/2t salt
2c flour

Preheat your oven to 350º and line a 13''x9'' baking dish with greased foil or parchment paper.

1. Brown the butter over medium heat in a small saucepan, stirring frequently until the milk solids turn light brown and the butter has a nutty fragrance. Set aside to cool slightly.
2. When the butter has cooled a bit add it to a medium bowl and add in the brown sugar, salt, and vanilla and stir. Add the flour and mix until completely combined, don't worry if the mixture seems a little greasy. Press it into the prepared pan and bake it until it is golden, about 20 minutes. Set the baked crust aside to cool.

While the crust is baking and cooling prepare the filling

Apple Filling
adapted from CakeSpy

2T butter
1/4c brown sugar
6 large apples, peeled and cut into thin slices (I used ginger golds and macintosh, but any pie apples would work)
1T cinnamon
1/4t freshly grated nutmeg
pinch salt

1. Melt the butter and the sugar in a large saucepan over medium heat. Add the apples stirring occasionally until they have softened and most of the liquid has evaporated, about 10 minutes. Add the spices and salt, then stir well to combine.

Crumb Topping
adapted from CakeSpy

1 1/2c oats
1c flour
3/4c light brown sugar
1t cinnamon
1/4t baking soda
3/8t salt
12T butter, softened

1. In a large bowl combine the oats, flour, sugar, cinnamon, baking soda and salt, then add in the butter and mix with your hands until it holds together in clumps.

To Assemble

Spread the apple mixture evenly over the prepared crust, then top with the crumble mixture and press down lightly.
Bake the bars at 375º for 30-40 minutes until the crumb topping is golden. Cool completely before cutting into 24-30 squares.