I went looking for a reason to make these Blueberry Crumb Bars. Thankfully Ilise had an office meeting to which she brought these snacks. (I cannot be trusted with a panful of these in the house. Sad.)
The Recipe: This recipe jumped out at me from Allrecipes, contributed by A. Beavers. It is easy to follow and delicious. I really appreciate the authenticity of the Allrecipes site – this is real food from real people sharing their know-how for some real great eats.
What Makes It Special: Not pre-cooking the blueberry filling saves time and mess. In fact, the recipe does a good job overall simplifying potentially complicated steps – a big help for novice cooks, and those pressed for time. (Which is everyone, right?!)
DO bake these bars, my friends. Blueberry season will not last forever, but your fond memories of this dessert most certainly will!
Recipe source: A. Beavers at Allrecipes. We modified it only slightly - butter instead of shortening, mixing with a food processor rather than by hand, and pre-baking the crust.
- 1 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup butter, chopped and chilled
- 1 egg, room temperature, slightly beaten
- 1/4 teaspoon salt
- 1 pinch ground cinnamon
- 4 cups fresh blueberries
- 1/2 cup white sugar
- 3 teaspoons cornstarch
- Optional: ¾ cup oats
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- Place 1 cup sugar, 3 cups flour, baking powder, salt and cinnamon in the bowl of a food processor. Pulse several times to mix the ingredients together.
- Add the cold butter to the dry ingredients and pulse until the ingredients start to come together. (10-12 one-second bursts, give or take.) You will see pea-sized crumbles.
- Scrape down the sides of the food processor and add the beaten egg. Pulse again until thoroughly mixed and the dough has formed into a crumbly dough.
- Pat half of dough into the prepared pan. Press it firmly to reach into the corners, and so there's an even thickness all over.
- Bake the crust for 7 minutes. Let the pan rest on a cooling rack for 5 minutes.
- Optional: You can increase the texture and flavor by adding oats to the crumb topping. Add ¾ cup oats to the remaining dough in the food processor. Pulse several times to mix well. Set the topping aside.
- While the crust is pre-baking and then resting, in another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries.
- Once the crust has cooled a little, sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer, scrunching it with your fingers to make firm nuggets dropped randomly over the top.
- Bake in preheated oven for 35-40 minutes, or until top is golden brown. Cool completely before cutting into squares.