​​Pear and Raspberry Bars

Makes 24 bars 

Nutrition per serving: calories: 130, fat: 6g (saturated: 2), carbohydrates: 18g, protein: 2g, fiber: 2g, sugar: 9g, sodium: 66mg

This recipe was developed using Smuckers Brand Sugar-Free Raspberry Jam. 

Crust and crumb topping 

• 1 large egg

• 2 tablespoons neutral-flavored vegetable oil

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract (optional) 

• ¾  cup sliced almonds, divided

• 1 cup oat flour 

• 1 cup all-purpose flour

• ½ cup light brown sugar

• ½ teaspoon salt

• 6 tablespoons unsalted butter, chilled and cut into ¼ inch pieces

• ¼ cup old fashioned oats

• ¾ cup sugar-free raspberry jam 
  

Fruit Filling

• 4 ripe, but firm Bosc or Bartlett pear, peeled, halved, cored, and cut into ½-inch dice 

• 1/4 apple cider, orange juice, or water 

• ½ cup sugar 

• 1 teaspoon grated ginger 

• 1 teaspoon vanilla 

Adjust oven rack to center position and heat to 375 degrees. Make foil sling for 13 by 9-inch baking pan by folding two long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in the pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of the pan, smoothing foil flush to pan. Grease foil.

In a small bowl, whisk egg, oil, vanilla, and almond extract (optional). 

Process ½ cup almonds, oat flour, all-purpose flour, sugar, and salt in a food processor until the mixture is finely ground, about 30 seconds. Add butter; pulse until well looks like wet sand, about 8 pulses.  Add the egg mixture and pulse scraping down the sides, if necessary, until the mixture begins to clump, about 8 pulses (it will look crumbly). Measure out ¾ cup of the mixture and combine in a bowl with the oats and remaining nuts. Set aside for the topping.

Transfer the remaining mixture to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Bake until golden brown, about 20 minutes. Transfer to a wire rack. 

Meanwhile, combine pears, sugar, and cider in a medium skillet. Bring to a simmer over medium-high heat, stirring occasionally until the mixture until all the liquid has evaporated to a very thick glaze and the pears are soft, 9-10 minutes.  Spread the jam evenly over the crust (crust does not need to be cool) and top the jam with the pears. Sprinkle the reserved topping over the filling. Bake the bars until the crust is lightly brown, 30-35  minutes.  Let cool completely before cutting into bars, at least 1½ hours. Remove bars from the pan using the foil sling. Cut them into 24 pieces.