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 .
