Description
Delight in these Blueberry Oat Crumble Bars, a perfect blend of juicy blueberries nestled under a crunchy oat crumble topping. With a hint of cinnamon and fresh lemon zest, these bars offer a balanced sweetness and texture that’s ideal for a comforting dessert or a fruity snack.
Ingredients
Scale
Crust and Crumble:
- 1¼ cups all-purpose flour
- 1 cup rolled oats
- â…“ cup granulated sugar
- â…“ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 8 tablespoons unsalted butter, melted
Blueberry Filling:
- 3½ cups blueberries
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Prepare the Crumble Mixture: In a large bowl, combine the all-purpose flour, rolled oats, granulated sugar, brown sugar, baking powder, and ground cinnamon. Stir these dry ingredients together until well mixed. Next, add in the melted unsalted butter and vanilla extract, stirring until the mixture holds together and forms a crumbly dough.
- Make the Blueberry Filling: In another bowl, gently toss the blueberries with lemon zest, fresh lemon juice, granulated sugar, and cornstarch until the berries are evenly coated. This mixture will thicken as it cooks to create a luscious filling.
- Assemble the Bars: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper. Press about two-thirds of the crumble mixture evenly into the bottom of the pan to form the base layer. Spread the blueberry filling evenly over the crust. Crumble the remaining dough over the top to create a crunchy topping.
- Bake: Place the pan in the preheated oven and bake for about 50–55 minutes, or until the top is golden brown and the blueberry filling is bubbly and set.
- Cool and Serve: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into 16 bars and serve. Store leftovers in an airtight container.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure blueberries are fresh or fully thawed if using frozen to prevent excess moisture.
- You can add a pinch of salt to the crumble mixture to balance the sweetness.
- Bars keep well refrigerated for up to 4 days or can be frozen for longer storage.
- Consider adding chopped nuts like walnuts or pecans into the crumble for extra crunch.
