Oatmeal in the crust gives these Blueberry Crumb Bars extra chewiness.
Blueberry Crumb Bars
2016-06-11 00:16:16
Yield: 12 bars • Preparation: 35 minutes • Cook: approximately 10 minutes • Bake: 45 minutes • Cool: 1 hour
Ingredients
- 1½ cups quick-cooking oats
- ¾ cup firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ¾ cup cold salted butter, cut into pieces
- ½ cup sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 cups fresh blueberries
- ½ cup orange juice
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°.
- Line an 8-inch square pan with heavy-duty foil, letting foil hang over sides of pan to create handles. Line foil with parchment paper. Spray with cooking spray. Set aside.
- In a medium bowl, combine oats, brown sugar, and cinnamon, whisking well. Using a pastry blender, cut butter into oats mixture until incorporated. Continue to work mixture with hands, rubbing butter into oats mixture until very moist and crumbly. Reserve 1 cup crumb mixture for topping.
- Press remaining crumb mixture into bottom of prepared pan, smoothing to create a level surface. Set aside.
- In a medium saucepan, combine sugar, cornstarch, and salt, whisking to blend. Add blueberries, orange juice, and lemon juice, stirring to blend. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Reduce heat to low, and cook 3 to 4 minutes more, stirring frequently. Remove from heat, and add vanilla extract. Let cool completely.
- Spread cooled blueberry mixture over prepared crust. Sprinkle evenly with reserved crumb mixture.
- Bake until filling is set and topping is golden brown, 40 to 45 minutes. Let cool completely.
- Using foil handles, lift from pan, and place on a cutting surface. Cut into bars, trimming and discarding edges.
- Store in a covered container at room temperature.
Notes
- • Blueberry Crumb Bars can be made a week in advance and frozen whole in an airtight container. Cut into bars while frozen. Let thaw before serving.
- • Bars are easier to cut when refrigerated until very cold, approximately 4 hours.
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