Blueberry Crumb Bars Recipe
A delicious Blueberry Crumb Bar recipe that is perfect for cabin weekends and cookouts! Tastes like blueberry crisp!
Ingredients
Crust/Topping Mix:
- 2 ¾ cups all-purpose flour or 1-to-1 gluten-free flour
- ½ cup brown sugar
- ½ cup organic cane sugar or granulated sugar
- ¼ cup rolled oats
- 1 tablespoon ground flax
- pinch kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup salted butter room temperature and cubed
Filling:
- ½ cup organic cane sugar sub granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- 4 cups blueberries
- 3 tablespoons brown sugar
Instructions
- Prep: Preheat oven to 375℉. Line a 9x13 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.
- Make Crust: In a large bowl, whisk together 2 ¾ cups all-purpose flour, ½ cup brown sugar, ½ cup organic cane sugar, ¼ cup rolled oats, 1 tablespoon ground flax and pinch kosher salt. Set aside. In a small bowl, whisk together 1 egg and 1 teaspoon vanilla extract. Pour into flour mixture and stir to combine. Add 1 cup salted 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.
- Make Filling: In a medium bowl, combine ½ cup organic cane sugar and 1 tablespoon cornstarch. Add 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon vanilla extract, and ⅛ teaspoon ground nutmeg. Stir to combine. Add 4 cups blueberries and gently toss to combine. Pour blueberry mixture into the pan and spread out evenly.
- Topping: 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.
- Bake: Place in the preheated oven, middle rack, to bake for 36-38 minutes or until the top starts to become golden brown.
- Serve: 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: use 1-to-1 gluten-free flour and gluten-free rolled oats.
- Dairy-Free: simply use a plant-based butter.
- Storage: Store covered in the refrigerator for up to 5 days.
Nutrition
Calories: 199kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 54mg | Fiber: 1g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
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