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blueberry crumb bars


delicious. this was part of the menu for les and jer and well, jen came over too and there were seconds, and maybe thirds had. make these. they're easy and you can find blueberries, especially now that they're in season, on sale perhaps. i was really happy when my bon apetit had a whole section on bars. and i was really happy when i found blueberries on sale.


Ingredients
crust
  • 2 cups all purpose flour
  • 1 cup old-fashioned oats
  • 1 cup (packed) golden brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
filling
  • 3 cups fresh blueberries (about 15 ounces) or one 12-ounce package frozen blueberries (do not thaw)
  • 1 cup blueberry preserves (10 to 11 ounces)
  • 1 tablespoon all purpose flour
  • 1 teaspoon finely grated lemon peel

preparation

for the crust

  • Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add 1 cup butter; rub in with fingertips until mixture sticks together in small clumps. Transfer 2 cups to medium bowl; 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.

for the filling

  • Mix all ingredients in 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.

Comments

  1. Nice! I just (literally) bookmarked the bar cookie page of my Bon Appetit reading it on the metro this morning! Love bar cookies for how easy they are to make and their freezability.

    ReplyDelete
  2. I was totally stoked when I saw this crumble recipe the other day. I've been looking for one since tasting a fabulous date crumble at a local bakery a couple months ago. So I followed yours but used dates and apricot preserves. It was fabulous! I made it for a lunch and it was a hit. Absolutely no leftovers!

    ReplyDelete

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