Description
Enjoy these delicious Blueberry Crumble Bars with a buttery oat crust and a sweet blueberry filling. They’re easy to make and perfect for dessert or a snack, offering a burst of flavor in every bite!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 2 cups fresh blueberries (or frozen, thawed and drained)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
Instructions
- In a large mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using). Stir until well mixed.
- Pour in the melted butter and mix with a fork or your hands until the mixture resembles coarse crumbs.
- Set aside about 1 cup of this mixture for the topping. Press the remaining mixture firmly into the bottom of a greased 9×13 inch baking dish.
- In a medium bowl, combine the fresh blueberries, lemon juice, cornstarch, and vanilla extract. Gently toss to coat the blueberries evenly.
- Let the mixture sit for about 5-10 minutes to allow the blueberries to release some juices.
- Preheat your oven to 350°F (175°C).
- Spread the blueberry filling evenly over the crust in the baking dish.
- Sprinkle the reserved crumb mixture evenly over the blueberry filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Let the bars cool on a wire rack for at least 30 minutes before cutting.
- Cut into squares or rectangles, about 2 inches in size.
- Optionally, dust with powdered sugar or serve with vanilla ice cream or whipped cream.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to add nuts or other fruits for variation.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes