Blueberry Crumble Bars
User Reviews
5
Blueberry Crumble Bars
Description
The crust and crumble topping combines flour, oats, light brown sugar, cinnamon, and kosher salt, cut together with cold butter until coarse sand forms. Half the mixture is pressed into a parchment-lined pan forming a base. The blueberry filling is made by tossing fresh blueberries with granulated sugar, cornstarch, lemon juice, and lemon zest, which thickens and brightens the fruit layer.
The blueberry filling is spread over the crust and then covered evenly with the reserved crumble mixture pressed lightly on top. After chilling in the refrigerator for 30 minutes to firm the topping, the bars bake at 350°F for 35 to 40 minutes until the filling bubbles and the topping is golden. Cooling completely before cutting ensures the bars hold shape and avoid messiness.
These bars provide a lively contrast between the juicy, slightly tart blueberry filling and the rich, oat-studded buttery crust and topping. The lemon elements enhance the berry flavor, making them a well-balanced dessert or snack.
Leftovers store well in an airtight container at room temperature for up to 4 days or can be frozen for up to 4 months. Thaw frozen bars overnight in the refrigerator before serving. Using cold butter and thoroughly cooling the bars before slicing helps maintain a firm crumb and clean bars.
Ingredients
Crust & Crumble Topping
- 1 1/2 cups all-purpose flour
- 1 1/2 cups rolled oats old fashioned
- 3/4 cups light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup butter cubed (2 sticks, cold
Blueberry Filling
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 2 1/2 cups blueberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
Crust & Crumble Topping
- Line a 9×9 pan with parchment paper and coat with nonstick spray. Set aside.
- In a large bowl, whisk together flour, oars, brown sugar, cinnamon and salt. Add in the cold butter and using a pastry blender, cut the butter into the mixture until it resembles very coarse sand.
- Divide the mixture in half and press half into the bottom of the prepared pan to form the crust. Set aside both the pan and bowl with remaining mixture.
Filling
- In a large bowl, whisk together the granulated sugar and cornstarch. Add in the blueberries and coat in the sugar mixture. Add in the lemon juice and zest. Stir gently to combine.
- Spread the blueberries on top of the crust. Sprinkle remaining crust mixture evenly on top of the blueberries and press lightly.
- Refrigerate the pan for 30 minutes.
- Preheat the oven to 350° F. Bake for 35 to 40 minutes until the fruit starts to bubble. Remove from oven and cool completely before cutting.
Notes
- Store leftover bars in an airtight container at room temperature for up to four days.
- Freeze cooled bars wrapped in plastic wrap and placed in a freezer-safe container for up to four months; thaw overnight in the refrigerator before serving.
- Use cold butter and let the bars cool completely or chill in the fridge before cutting to keep their shape and prevent them from being messy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 177mg | 7% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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