I’ve found some great deals on fresh blueberries at various markets this summer. As a result I’ve done quite a bit of baking with blueberries. One of the first blueberry recipes that I made this year were Blueberry Crumb Bars from Bon Apetit magazine. I made these delicious little bites for a cookout. They had a strong, bright blueberry flavor. They were definitely at their best the day they were made…after that the crumb topping got a bit too damp.
Blueberry Crumb Bars
(from Bon Apetit July 2009)
Makes 24 bars
- 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
- 1/2 cup sliced almonds
- 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
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; mix in almonds and 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.
Mix all ingredients in a 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.
the crust and crumb topping can be made two days ahead. Cover separately and chill.