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Recipes
July 2009

Blueberry Crumb Bars

By Lisa ZwirnPhotography by Yoko Inoue

2.8

(14)

Image may contain Plant Food Dessert Vegetable Nut and Chocolate

The oat mixture makes a delicious crust for the bottom—and a tasty crumble on top. Lemon perks up the blueberry filling.

Recipe information

  • Yield

    Makes 24 Servings

Ingredients

CRUST

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

FILLING

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

Need to make a substitution?

Preparation

  1. FOR CRUST

    Step 1

    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.

    Step 2

    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.

  2. FOR FILLING

    Step 3

    Mix all ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.

    Step 4

    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.

  3. Test-Kitchen Tip

    Step 5

    These bars are best enjoyed on the day they're baked. If you'd like to get a head start on the recipe, the crust and crumb topping.

    Step 6

    DO AHEAD: Can be made two days ahead. Cover separately and chill.

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