Description
Blueberry Crumb Bars – a delicious blueberry crumb bar recipe that is perfect for cabin weekends and cookouts! Tastes like blueberry crisp!
Ingredients
Scale
Crust/Topping Mix:
- 1/2 cup + 3 tablespoons brown sugar
- 1/2 cup organic cane sugar (or granulated sugar)
- 2 3/4 cups all-purpose flour (or 1-to-1 gluten-free flour)
- 1/4 cup rolled oats
- 1 tablespoon ground flax
- pinch of kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup salted butter, room temp and cubed
Filling:
- 1 tablespoon cornstarch
- 1/2 cup organic cane sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 4 cups blueberries
- 1/8 teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees F. Line a 9×13 baking pan with parchment, ensuring their flap folded over the sides for easy removal. Spray bottom of pan with olive oil or your favorite non-stick.
- In a large bowl whisk together 1/2 cup brown sugar, cane sugar, all purpose flour, rolled oats, ground flax and salt. Set aside.
- In a small bowl, whisk together the egg and vanilla extract. Pour into flour mixture and stir to combine.
- Add butter to flour mixture and cut into flour with a fork.
- Pour half of the flour mixture into the prepared baking pan. Spread out evenly and press down firmly with your hands/fingertips to create the crust. Set aside.
- Filling: In a medium bowl combine cornstarch and cane sugar. Add lemon zest, lemon juice, vanilla extract, and nutmeg. Stir to combine. Add berries and gently combine. Pour blueberries into the pan and spread out evenly.
- Take the remaining half of the flour mixture and add 3 tablespoons brown sugar. Use a fork to combine. Crumble the mixture evenly over the top of the blueberries.
- Place in the oven, middle rack, 36-38 minutes or until the top starts to become golden brown.
- Remove and let cool completely before cutting into squares.
Notes
- Brown Sugar: you can use coconut sugar in place of brown sugar, if you prefer, it will be a bit less sweet.
- Gluten-Free: to make this gluten-free use 1-to-1 gluten-free flour and gluten-free rolled oats.
- Dairy-Free: to make this dairy-free use a plant-based butter.
- Storage: Store covered in the refrigerator for up to 5 days.