Blueberry Crumble Bars

Blueberry Crumble Bars are buttery, sweet and loaded with fresh blueberries! These will easily become your favorite berry bars!

Blueberry Crumble Bars are buttery, sweet and loaded with juicy, fresh blueberries. Your fingers might get stained while eating them, but it’s so worth it!

Here we are, halfway through summer 2016. Have you checked off your bucket list items? Drank the appropriate amount of lemonade? Pooled Day-ed as much as you intended? Eaten as much fresh fruit as possible?

If the answer to any of these questions is no, don’t stress, there are still summer days to be had.

I have most definitely been busy, so I’m awaiting the days that laze by…where I feel like I’m in slow motion, soaking up every last sunny minute of the day. I wonder if I am just in that season of my life where things never seem fully relaxed…or maybe I’ve just created my own chaos. Yes, that’s probably more accurate.

With boys smack in the middle of their childhood there is always energy to be spared, a sports game to attend, a friends house to go to…a mess to be made. I am not wishing it by, trust me. I know how fleeting these days are. But that doesn’t mean I don’t crave the summer days that you read about, that songs are made about…

So that is my bucket list item I have left to check…to have (at least) a day or two where nothing is planned, no one has to be driven anywhere, no schedule to check off. A day where I drink lemonade, let the sun warm my skin…and maybe, just maybe enjoy my fruit in the form of these summer-perfect Blueberry Crumble Bars.

Blueberry Crumble Bars are buttery, sweet and loaded with fresh blueberries! These will easily become your favorite berry bars!

What I love most about this recipe is that it’s very easy. I use my blender to combine the ingredients, but you can easily use a food processor. Or if elbow grease and a pastry cutter is your favorite method use “Quick Oats” in place of the old fashioned.

Making Blueberry Crumb Bars

You simply make a crumble mixture.

Then coat some fresh blueberries in sugar and cornstarch…

Fresh blueberries coated in sugar for Blueberry Crumble Bars

Then assemble. Crust, blueberries, more crust. Easy.

Making Blueberry Crumb Bars

When you bake them, the blueberries will begin to bubble. Don’t over-bake the bars, As soon as the fruit begins to bubble, they are just about done. Over-baking these will make the crust and the topping too hard to cut successfully. Trust me on this!

Blueberry Crumble Bars are buttery, sweet and loaded with fresh blueberries! These will easily become your favorite berry bars!

They are sweet, buttery and you will surely find yourself going for seconds…and thirds.

5.0 from 2 reviews
Blueberry Crumble Bars
 
Author:
Ingredients
  • 1½ cups all purpose flour
  • 1½ cups old fashioned oats
  • ¾ cups light brown sugar
  • ½ teaspoon kosher salt
  • 1 cup cold butter, cubed
Filling
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2½ cups blueberries
  • 1 tablespoon lemon juice
Instructions
  1. Line a 9x9 pan with foil and coat with nonstick spray. Set aside.
  2. In your blender or food processor pulse together flour, oats, brown sugar and salt until combined. Add in the cold butter and pulse until combined and resembles very coarse sand.
  3. Divide the mixture in half and press half into the bottom of the prepared pan to form the crust. Set aside.
Filling
  1. In a large bowl whisk together the granulated sugar and cornstarch. Add in the blueberries and coat in the sugar mixture. Add in the lemon juice and stir to combine.
  2. Spread the blueberries on top of the crust.
  3. Finally spread the remaining crust mixture on top of the blueberries and press lightly.
  4. Refrigerate the pan for 30 minutes.
  5. Preheat the oven to 350°F.
  6. Bake for 35-40 minutes until the fruit starts to bubble.
Notes
Don't over-bake, as the crust will become too hard.
Chilling the bars before baking is not optional!

Store airtight in the refrigerator for up to 3 days.

lightly adapted from food.com

 

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33 Comments on "Blueberry Crumble Bars"

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Rachel @ Mesa Cooking Co.
Guest

These look fantastic! I haven’t used my food processor for a recipe like this before, but now I see that is totally genius and super easy! Beautiful recipe 🙂

Adrienne
Guest

Is it possible to make this with other fruits?

Kathy Mader
Guest

Oh, this looks heavenly. Hope it happens tonight!

Alison
Guest

Does this bake at 350*?

Adrienne
Guest

Can this be made with other fruit?

A. Johnson
Guest

No temp listed, I assume it is 350

A. Johnson
Guest

Looks good, is the temp 350?

miranda
Guest

These look fabulous! Good luck on your bucket list!

Sharon
Guest

Can I use frozen blue berries

Kim
Guest

Love your recipes and write ups BUT HATE THE POP UP ADS THEY SLOW DOWN EVERYTHING ON THE BLOG AND MAKE IT DIFFICULT TO READ. PLEASE CONSIDER ELIMNATING SOME. I realize they are helping you but they are so annoying I hate opening your blog not knowing how long it will take to get through it all due to the slow down.

Mary Ann
Guest

can you make these ahead of time and freeze them?

Lisa Spacek
Guest

Should the berries be runny? Should this be refrigerated after it is baked?

Kim
Guest

The top and bottom seemed greasy like there’s too much butter in the oat mixture. It didn’t set up well either. I tossed it. Is it really one cup of butter and not one cube?

Becky
Guest

Made these and it’s like blueberry crumble pie in cookie form. Everyone loved these (even the kids) I did refrigerate mine to help keep the blueberries from “running”. This recipe is a keeper!

Amy Iversen
Guest

I made this in a 9×9 pan….the crust was a little thick….did I get the pan size right?

Laura @ Laura\
Guest

I have definitely not done all the things I wanted to this summer! It has flown by. These bars look super yummy!

MARYAM FATIMAH UDARBE
Guest
MARYAM FATIMAH UDARBE

Hi, i wanna try this! Ive been following you on Instagram. Can I use the canned blueberries? Sadly, Fresh ones are not available in our country. Thank you.

S
Guest

Is it salted or unsalted butter that’s used in this recipe?

Ginny Blackmer
Guest

Um…yum!

Holly
Guest

I’m wondering if I dare mix this up tonight and leave it in the fridge to bake in the morning. I’m using frozen wild blueberries and am a little worried that they will shed some water or juice as they defrost. and have a negative effect on the crust.Though, having said that, I suppose I could just defrost them before adding them and let them drain first. Your thoughts? Thanks!

Wanda Firmingham
Guest

Does it have to be kosher salt or can I use regular table salt??

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