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32
3. Put the pan in Position 2. Select Dehydrate and set the temperature to 135°F
for 12 hours, checking for dryness at 6 hours. The fruit leather is done when
it’s no longer sticky to touch and starts to pull off parchment easily.
4. When cool to touch, place wax paper over top and turn over on flat surface.
Carefully pull off parchment. Using sharp scissors, trim the wax paper, and
cut the leather into five 2-inch wide strips. Roll up each strip and seal with
fun tape or baking twine. Store at room temperature in an airtight container
up to a week.
Nutritional information per roll-up:
Calories 49 (2% from fat) • carb. 13g • pro. 0.5g • fat 0.1g • sat. fat 0g • chol. 0g
sod. 1mg • calc. 12.4mg • fiber 1.4g
Blueberry Crumble Bars
When you cannot decide between a cookie or a crumble, this dessert satisfies
both cravings.
Makes 12 servings
Nonstick cooking spray
Crust:
8 tablespoons (1 stick) unsalted butter, softened
and room temperature
¼ cup packed light brown sugar
2 tablespoons granulated sugar
1¼ cups unbleached, all-purpose flour
¼ teaspoon kosher salt
Pinch ground cinnamon
Filling:
¼ cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons tapioca starch
¼ teaspoon kosher salt
Pinch ground cinnamon
Pinch ground ginger
¼ teaspoon pure vanilla extract
4 cups fresh blueberries
Topping:
¾ cup unbleached, all-purpose flour
½ cup rolled oats (not quick cooking)
½ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter, cold and cubed
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray and line
with parchment paper; reserve.
2. Put the butter and sugars into the work bowl of a Cuisinart
®
food processor
fitted with the chopping blade. Process until creamy, stopping to scrape
down the sides of the bowl as needed. Add the remaining crust ingredients
and pulse until combined.
3. Transfer the crust mixture into the prepared pan and press down firmly to
pack into the bottom of the pan. Chill in refrigerator until firm.
4. While the crust is chilling, prepare the filling. Put the sugars, starch, salt, and
spices in a small mixing bowl; whisk to combine. Add the vanilla and blueber-
ries and stir until blueberries are well coated. Using a large fork, or a potato
masher, mash the blueberries until about half have burst open; reserve.
5. Put all of the topping ingredients, except for the butter, in a medium mixing
bowl. Whisk to combine. Add the butter and, using your fingers, combine
until large crumbs form. (Alternatively, this topping can be made using a
Cuisinart
®
Food Processor fitted with the chopping blade. Put all dry
ingredients in the work bowl fitted with the chopping blade. Pulse to combine.
Add the butter and pulse until large clumps have formed.)
6. Once the crust has sufficiently chilled, preheat the Cuisinart
®
Digital AirFryer
Oven by selecting Bake with the temperature set to 350°F for 8 minutes with
the rack in Position 1. When the oven is preheated, bake until crust is firm
and golden at the edges. Remove and spread filling on top of the baked crust
and return to the oven for an additional 15 minutes, or until bubbling at the
edges. Cover evenly with the crumb topping and return to the oven for a final
15 minutes. The bars are done when the topping is evenly browned.
7. Remove from the AirFryer and allow to cool completely prior to cutting
and serving.
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