Feb 22, 2012
Blueberry Crumb Bars
There isn't much for me to say about crumb/oat bars that I haven't already said. I love them. They are delicious and portable and versatile. This is another (outstanding) version of a crumb bar that can be easily adapted.
Make these for your friends, your neighbors, your children, yourself. Eat them for dessert, for breakfast, or for a snack. Whatever you do, enjoy them. They are worth it.
Blueberry Crumb BarsPrintable Version
For the crust and crumb: ¾ cups all-purpose flour
½ cup firmly packed dark brown sugar
¾ cups rolled oats
¼ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
6 tbsp. unsalted butter, cut into 1-inch pieces
For the blueberry filling: ¼ cup firmly packed dark brown sugar
1 tbsp. grated lemon zest
2 tbsp. all-purpose flour
1 pint or 2 cups blueberries, fresh or frozen
¼ cup fresh lemon juice
2 tbsp. unsalted butter, melted and cooled
To make the crust and crumb:1. Preheat the oven to 350°F. Butter the bottom and sides of an 8-x-8 or 9x9-inch glass or light-colored metal baking pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. Butter the parchment.
2. Put the flour, brown sugar, oats, salt, baking powder, and baking soda in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form. Reserve ½ of the mixture and set aside.
3. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 minutes. Transfer to a wire rack and let the crust cool.
To make the blueberry filling:1. In a medium bowl, whisk the sugar, lemon zest, and flour together. Add the blueberries, lemon juice, and butter and use your hands to toss gently until the blueberries are evenly coated.
2. Spread the blueberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
3. Bake for 35 to 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
4. Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.
adapted from Baked: New Frontiers in Baking