Blueberry Crumb Bars
From Bon Appetit. You can substitute a 12 ounce package of frozen blueberries for the fresh--don't thaw.
- Ready In:
- 1hr 30mins
- 2 cups all-purpose flour
- 1 cup old fashioned oats
- 1 cup packed brown sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 cup unsalted butter, cut into 1/2 inch cubes
- 1⁄2 cup sliced almonds
- 3 cups fresh blueberries
- 1 cup blueberry preserves (10-11 ounces)
- 1 tablespoon all-purpose flour
- 1 teaspoon finely grated lemon peel
- To make the crust: Preheat the oven to 375 degrees. Butter bottom of a 13x9x2 inch metal baking pan. Whisk 2 cups flour, oats, sugar, salt and cinnamon in a large bowl. Add 1 cup butter, rub with fingertips until mixture sticks together in small clumps. Transfer 2 cups to a medium bowl; mix in almonds and reserve for topping.
- Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
- To make the filling: Mix blueberries, preserves, 1 tablespoon flour and lemon peel in a medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
- Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
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These were really delicious, particularly served with a scoop of reduced fat vanilla ice cream on top. I had 2 pints of blueberries to use, so used all of them, and somehow managed to transpose something from another recipe so ended up using 1 1/2 tsp. cinnamon instead of 1/4 tsp, but I will incorporate both changes again the next time I make these (and there will be a next time!). The larger amount of cinnamon was not overpowering or out of place at all. I also used my pastry cutter rather than my hands to incorporate the butter, but that's just personal preference. Hubby raved about the bars, and I loved them too. Also loved that they really are quite healthy, as desserts go. Two thumbs up! :)Reply
Very good. Made it with fresh blueberries. Made it just as stated but used a glass dish. Reduced the heat to 350 degrees. Found I only had to cook the base for 15 minutes and the rest for 30 minutes. Might try next time to put some almond flavoring in the base layer. Thanks for an excellent recipe for blueberry season.Reply