Sunday, July 20, 2014

Blueberry Oatmeal Crumb Bars

A delicious buttery oatmeal crust and topping filled with sweet blueberries and a hint of lemon, when you bite into these delicious bars you get an amazing taste of this crisp crumble and blueberry, so good..


  • 3 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 cup sugar
  • 2 tablespoon cornstarch
Ingredients For The Crust And Crumble:
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups old fashioned rolled oats
  • 1 cup brown sugar
  • 1 ½ teaspoons lemon zest
  • 3/4 cup butter, softened and cubed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons vanilla extract


  • Preheat the oven to 350°F. Butter the bottom and sides of a 9-by-13-inch baking pan. Put a piece of parchment paper in the bottom of the pan, letting the parchment extend and overhang slightly on both ends. Butter the parchment.
  • In a medium saucepan over medium heat, cook blueberries, lemon juice and lemon zest until fruit is tender, about 8-10 minutes.
  • In a small bowl, whisk together sugar and cornstarch. Stir into fruit mixture and continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
  • In the bowl of a food processor pulse the flour, oats, brown sugar, butter, baking soda, salt and vanilla extract until thoroughly blended and resembles coarse crumbs.
  • Reserve 1 ½ cups of the crumb mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands to press the crust into an even layer at the bottom of the pan.
  • Spread the blueberry filling evenly on top of the crust. Sprinkle the reserved 1 1/2 cup crust mixture evenly on top of the filling.
  • Bake for 30 to 35 minutes, rotating the pan one time until the top is golden brown and the filling starts to bubble around the edges.
  • Transfer to a wire rack to cool completely, then cut into squares and serve. Store in the refrigerator in an airtight container

  • No comments: