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The bars baked up nice and firm. Even though I was using frozen fruit, I didn't have excess juice, and the bars baked up nice and golden brown, just like using fresh fruit.

Bake for 35-40 minutes until the top of the bars are golden brown and the mass has pulled away slightly from the sides of the pan. Cool the bars in the pan, then lift out using the foil as a carrier.

Recipe: Strawberry Rhubarb Crisp Bars Yields 12-16 bars Ingredients: Brown Sugar Shortbread Base 8 ounces (2 sticks) unsalted butter, room temperature 3/4 cup light brown sugar Zest of 1 orange 1/ ...

Place frozen blueberries into pie shell, add cherry mixture. Top with crumbs. Bake at 425 degrees for 15 minutes. Lower temperature to 350 degrees and bake for 35 minutes. —Daria Gehris, Whitehall ...