These zingy streusel bars couldn’t be easier. I call them “lazy bars” because the streusel topping also forms the base of the bar, thus eliminating the additional step of preparing a separate base.

These cookie bars couldn’t be easier. Almond flour and oats team up with flour in a cinnamon-laced streusel, which does double duty as the topping and base for these bars, sandwiching an intense ...

FARGO — Raspberries are my favorite summertime fruit, and they are beautifully displayed in these Raspberry Streusel Bars. What could be better than a buttery shortbread base topped with a generous ...

These zingy streusel bars couldn’t be easier. I call them “lazy bars” because the streusel topping also forms the base of the bar, thus eliminating the additional step of preparing a separate base.

Heat oven to 350 F. Line a 9x13-inch baking pan with nonstick foil, extending flaps over both ends so that the bars may be removed easily after they are cool. Beat 3/4 cup butter with electric mixer ...

Combine flour, sugar and butter well. Press into 9 x 13-inch pan that has been sprayed with non-stick baking spray. Bake 20 minutes at 350 degrees. Pour apple pie filling over warm crust and top with ...

Editor’s Note: Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level.

Although it’s easier to find persimmons in grocery stores these days, they still somewhat unfamiliar to many American cooks. There are two primary kinds of persimmons available for sale in the U.S.: ...

4 heaping cups finely chopped, unpeeled Granny Smith apples (or other favorite apple variety) Preheat oven to 350°F. Coat a 9×13-inch baking pan with cooking spray and set aside. In a small bowl with ...

These zingy streusel bars couldn’t be easier. I call them “lazy bars” because the streusel topping also forms the base of the bar, thus eliminating the additional step of preparing a separate base.

These zingy streusel bars couldn’t be easier. I call them “lazy bars” because the streusel topping also forms the base of the bar, thus eliminating the additional step of preparing a separate base.

These zingy streusel bars couldn't be easier. I call them "lazy bars" because the streusel topping also forms the base of the bar, thus eliminating the additional step of preparing a separate base.