Gather the topping into large clumps and then break those into smaller clumps over the fruit filling.I pressed mine flat with the bottom, of a measuring cup. In a medium size mixing bowl combine crust ingredients, then spread into prepared pan, creating an even layer. If you’re working with a very watery fruit like rhubarb or strawberries, pre-cook the fruit or use preserves for the filling. Line an 8×8 square baking pan with parchment paper, leaving an overhang on at least 2 sides for easy removal. This ensures a distinct and separate bottom crust that doesn’t meld with the fruit. Pre-bake the bottom layer before adding the fruit.Lightly press the bottom crust into an even layer.If the butter is very soft, it will completely mix in and you won’t get nice large clumps of crumble. If the butter is very cold it will be more difficult to cut it into the dry ingredients. The butter should be slightly cool, but a little pliable.How do we ensure three layers that don’t mush together? Tips for making the best fruit & crumb bar cookies: The key to a great crumb bar is having separate and distinct layers of crust, fruit and crumb topping. Refrigerate in an airtight container.Crumble the remaining dough over the blueberries and bake until golden brown and the berries are bubbling. These bars can be made up to 5 days ahead. Remove from the oven and let cool completely in the pan on a wire rack, about 3 hours. After a few minutes, liquid will begin to leach out of the blueberries. Cover the saucepan and heat it over medium heat on the stove top, stirring occasionally. Transfer the blueberries and a pinch of sea salt to a saucepan. Bake until golden brown on top and the filling is bubbly around the edges and in the center, about 1 hour. While the crust is baking, you can prepare the blueberry filling. Step 4 Sprinkle the remaining crust mixture over the top of the blueberry filling in an even layer, leaving some larger clumps.Spread the filling in an even layer over the warm crust in the pan. Add the blueberries, jam, lemon zest and juice, and salt, tossing to combine. Step 3 To make the filling: Whisk together the sugar and cornstarch in a medium bowl.Bake until lightly browned, about 15 minutes. Use a fork or pastry cutter to blend in the butter and egg. Stir in the melted butter and vanilla and mix until a soft dough forms. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Press half of the mixture into the prepared pan in an even layer. In a large bowl, whisk together the flour, sugars, cinnamon, baking powder and salt. Using a pastry blender or your fingertips, work the butter into the flour mixture until well combined and the mixture is the texture of wet sand (the mixture should hold together when squeezed). Step 2 To make the crust and topping: Whisk together the flour, salt, cinnamon, and sugar in a medium bowl until combined.Spray a 9-by-13-inch baking pan with cooking spray. Blueberry Crumb Bars 4.6 (892) 711 Reviews 128 Photos Cheap and easy to make. Step 1 Preheat the oven to 375° with the rack positioned in the lower third of the oven.Place the cut bars on a platter, and let them come to room temperature before serving. Then, using the parchment as handles, lift the uncut dessert out of the pan, and cut as desired. For extra insurance, pop the cooled pan in the refrigerator for about an hour to help everything firm up. The key to cutting neat squares is to let these bars cool completely before serving. Frozen berries contain extra moisture that could prevent these bars from setting up properly unless they're thawed and drained properly. Spray the pan with non-stick baking spray and set the prepared pan aside until needed. Yes! Frozen blueberries will work just fine for this recipe, but they must be thawed and drained before using. Baking Prep: Preheat the oven and line an 8×8-inch baking pan with parchment paper. Like Ree's strawberry oatmeal bars, it calls for a little jam to help the blueberry layer come together.Ĭan you use frozen blueberries for blueberry bars? That means less thinking, less mixing, and less mess! The blueberry filling is completely no-cook, which makes it super simple.

This recipe is super easy-simply stir and bake! The crust and the topping are made from the same mixture, just divided in two-half gets pressed into the pan and parbaked, the other half gets sprinkled over the blueberry layer. One bite of these buttery, crumbly blueberry bars is proof-there's no wrong way to enjoy fresh blueberries! Blueberry desserts are some of Ree Drummond's favorites, whether it's blueberry cobbler, a blueberry buckle, or even blueberry pancakes (which are like having dessert for breakfast, right?) These make-ahead bars are great for stashing into lunchboxes or for just keeping in the fridge for whenever a blueberry craving hits!

Blueberry crumb bar recipe