Blueberry Crumble Bars

"Tish Boyle"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
18
Yields:
24 bars
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ingredients

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directions

  • Position oven rack in the center of the oven; preheat the oven to 350°; grease the bottom and sides of a 9 x 13 inch baking pan.
  • Add flour, brown sugar, and salt to a food processor; pulse a few times to blend.
  • Scatter the butter cubes over the flour mixture and process until the mixture resembles coarse meal, with a few pea-sized pieces of butter, about 6 seconds.
  • In a small bowl, whisk together the egg, lemon zest, and vanilla extract until blended.
  • Add the egg mixture to the food processor and process for a few seconds, just until the dough is blended but still crumbly (do not allow the dough to form a ball around the blade, or the crust will be tough.).
  • Turn the dough out into the prepared pan; with floured fingertips, press the dough evenly into the bottom of the pan (reflour fingers as necessary); set aside.
  • Make the filling: in a bowl, combine the sugar, cornstarch, cinnamon, and ginger; add in the blueberries and toss to coat well.
  • Spread the blueberry mixture evenly over the crust.
  • Make the topping: in a bowl stir together the flour, sugars, cinnamon, and salt until blended.
  • Stir in the melted butter until the mixture comes together; sprinkle the topping evenly over the blueberry filling.
  • Bake the bars for 48 to 50 minutes, until the topping is lightly browned and the filling is bubbling.
  • Cool the bars completely in the pan on a wire rack.
  • Cut into 24 bars.

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