These blueberry crumb bars are packed full of fruity flavor and topped with a crumbly oat and almond topping. Super simple to make and totally sweet and delicious.
Obviously Fourth of July is full of recipes that combine the colors red, white and blue. Even though this dessert only uses blue it’s screams Fourth of July to me. It’s easy, delicious and perfect for all those holiday parties and BBQ’s. I used frozen blueberries (fresh blueberries are still really expensive here in NY) and a delicious organic blueberry preserves for the filling. The crunchy bottom and topping mix well with the delicious berry center. It’s like eating a blueberry pie in bar form!
Plus (if you’re like me) these are WAY easier to make than a pie. Not that I don’t like making fresh summer berry pie but lets face it – a bar recipe is always easier. And for events like BBQ’s and potlucks it’s much easier to grab a little bit of these bars than to try and cut a tiny sliver of pie. Every single time I try to cut a sliver I end up making a HUGE mess.
Maybe I need better pie cutting skills. Probably. I have never been known for my pie and cake cutting skills. Usually I end up cutting a slice that 100 times too big and then I’m forced to eat a giant piece of dessert. Notice how I said “forced?”
You and I both know thats a lie, right? Cause I’m pretty sure no one would ever have to force me to eat dessert.
Am I right?
You know you agree too.
Blueberry Crumb Bars
These blueberry crumb bars are packed full of fruity flavor and topped with a crumbly oat and almond topping. Super simple to make and totally delicious.
Yield: 24 bars
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
- 2 cups all purpose flour
- 1 cup old-fashioned oats
- 1 cup packed dark brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup chilled unsalted butter – cut into 1/2 inch cubes
- 1/2 cup sliced almonds
- 3 cups fresh blueberries or 12 ounce package of frozen blueberries (do no thaw)
- 1 cup blueberry preserves (10-11 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. (I actually lined my pan with foil and then buttered the foil. Then when the bars are cooled you can pull it out and cut without risking the bars sticking in the 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 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.