SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pear-Cinnamon Streusel Squares

Makes: 32 servings
Serving size: 1 bar Yield: 32 bars
Prep 30 mins Bake 350°F 45 mins to 50 mins
Pear-Cinnamon Streusel Squares
  • 2  cups  all-purpose flour
  • 1 1/4  cups  quick-cooking rolled oats
  • 3/4  cup  packed brown sugar
  • 2  teaspoons  ground cinnamon
  • 1  cup  butter
  • 2  eggs
  • 1  cup  granulated sugar
  • 2  tablespoons  all-purpose flour
  • 1/4  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 2  cups  peeled and chopped pears or apples
  • 3/4  cup  cinnamon-flavor pieces
  •  Powdered Sugar Icing

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, stir together the 2 cups flour, oats, brown sugar, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Remove 1-1/2 cups of the oats mixture for topping; set aside. Press the remaining oats mixture evenly into the bottom of the prepared baking pan. Bake for 15 minutes.

2. Meanwhile, for filling, in a medium bowl, combine eggs and granulated sugar. Stir in the 2 tablespoons flour, baking powder, and salt. Stir in pears and cinnamon pieces. Spread filling evenly over hot crust. Sprinkle with the reserved oats mixture.

3. Bake for 30 to 35 minutes more or until top is golden. Cool in pan on a wire rack. Cut into bars. Drizzle with Powdered Sugar Icing. Makes 32 bars.

Powdered Sugar Icing

Yield: about 1 cup
  • 2  cups  powdered sugar
  • 2  tablespoons  milk
  • 1  tablespoon  light-color corn syrup
  •  Milk

1. In a small bowl combine powdered sugar, 2 tablespoons milk, and corn syrup. Stir in enough additional milk, 1 teaspoon at a time, to reach thick drizzling consistency.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe