Blueberry Crumb Bars
A bar cookie alternative to blueberry pie. This is a small batch designed for an 8-inch pan. You can double it for a 9x13 inch pan.
Servings 12
Cost 5
Ingredients
- 1 cup all purpose flour (135 grams)
- ½ cup old-fashioned oats (40 grams)
- ½ cup packed golden brown sugar (110 grams)
- ¼ teaspoon salt (omit if using salted butter or margarine
- ¼ teaspoon ground cinnamon
- ½ cup chilled unsalted butter, cut into ½-inch cubes (114 grams)
- ⅓ cup chopped roasted almonds or pecans
Filling
- 1 ½ cups blueberries, fresh or frozen
- ½ cup preserves, blueberry, apricot or strawberry (130 grams)
- ½ tablespoon all purpose flour
- 1-2 teaspoons finely grated lemon peel
Instructions
- Preheat oven to 375°F. Line an 8-inch metal pan with foil or parchment. If using parchment paper, grease pan, line with parchment and grease again. The preserves are sticky!
- Mix the flour, oats, sugar, salt, and cinnamon together in food processor or mixing bowl. Add butter and pulse (or cut with a pastry cutter) until you get a coarse meal. Transfer 1 cup to a medium bowl and mix in the almonds. This will be the topping. Keep it chilled while you make the crust.
- Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 12 to 15 minutes. Let cool for 10 minutes.
- Mix all filling ingredients in medium bowl. Spread evenly over crust in pan, then crumble the reserved topping over. Bake bars until filling bubbles thickly at edges and topping is golden brown, about 28 minutes; cool in pan on rack. Cut lengthwise into 3 strips, then cut each strip into 4 pieces, forming 12 bars.