Don’t you love it when a dessert can be turned into a snack? These Oats and Blueberry Crumb Bars are so delicious as a sweet ending to a late-summer meal—top a warm bar with vanilla ice cream and you’re in heaven. They also contain enough good-for-you ingredients (whole wheat flour, oats, and fresh blueberries) to make them a reasonable mid-afternoon treat.
It’s best to make these Oats and Blueberry Crumb Bars with fresh fruit because frozen fruit can make the filling too watery and prevent the crust to crisp up during baking. In season, treat yourself to a basket of wild blueberries and use them to make this dessert. I find the buttery crust to be just perfect to showcase the tiny berry’s outstanding, rich flavor.
Makes 32 bars.
These Oats and Blueberry Crumb Bars are filled with good-for-you ingredients. Delicious as a mid-afternoon snack, or topped with ice cream for dessert.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
Preheat the oven to 375°F (190°C). Line a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper, cutting it large enough so the sides come all the way up the sides of the pan. The overhanging paper will make it easy to pull the bars from the pan after baking.
In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, and lemon zest. Transfer to the bowl of a food processor. Add the cubed butter and pulse 15 times. Scrape down the bowl and stir the mixture using a spatula, then pulse 15 times. Add the egg, pulse 15 times, then scrape down the bowl and stir the mixture again. Process for a few seconds until the dough is crumbly.
Spoon half of the crumb mixture into the prepared parchment-lined baking pan. Using your hands, press the mixture down firmly to create the bottom crust.
In a second large bowl, stir together the blueberry layer ingredients. Sprinkle the blueberry mixture evenly over the crust. Spread the remaining crumb mixture over the blueberry layer.
Bake for 45 minutes, or until top is slightly brown and blueberries are bubbly around the edges. Cool completely before cutting into bars.
Recipe Credit: Marie Asselin, FoodNouveau.com
Adapted from Deb Perelman, The Smitten Kitchen.