Description
These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.
Ingredients
Scale
- 1 1/4 cup all-purpose flour
- 3/4 cup light brown sugar
- 1 cup rolled oats
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter, sliced into small pieces
- 2 cups (18 ounces) fresh blueberries (or substitute frozen*)
- 1/2 cup granulated sugar
- 1/2 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Butter 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
- In a medium bowl, mix the flour, brown sugar, oats, and salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ¾ cup for the topping.
- Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
- In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread them in an even layer over the crust.
- Add the reserved crumbles over the top in an even layer.
- Bake for 1 hour, until the edges are golden brown. Remove from the oven and cool on cooling rack for 30 minutes. Then transfer to the refrigerator and for 1 hour. Remove from the fridge and use the parchment to remove the bars from the pan. Cut into 16 even squares. Store bars up to 1 week refrigerated (with parchment paper between the layers if stacked), or 3 months frozen.
Notes
*We have not tested this recipe with frozen berries, but it should work similarly to fresh.
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
