Crumb bars with fruit are classic, rustic bars that are easy to make and so delicious. These Blueberry Crumble Bars happen to be the best I’ve ever tasted! With a tender, almost addicting shortbread crust, the filling is perfectly sweet and blanketed with plenty of crisp crumb topping. They’re perfect to pack in a lunch, take on a family picnic or as an addition to a backyard cookout. Everyone who tries these comes back for seconds!
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Ingredients
Crumb Topping
- 1 cup (128g) all purpose flour
- 1/3 cup (66g) packed brown sugar
- 3 tablespoons (38g) granulated sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons cold, unsalted butter, cubed
Crust
- 1 1/2 cuts (191g) all purpose flour, sifted
- 1/4 cup plus 2 tablespoons (42g) powdered sugar, sifted plus extra for sprinkling on top
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup (170g) unsalted butter, room temperature
Blueberry Filling
- 3 1/2 cups(454-510g) blueberries
- 1 teaspoon lemon juice
- 2/3 cup (131g) granulated sugar
- 2 teaspoons cornstarch
Ingredients
Crumb Topping
Crust
Blueberry Filling
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Instructions
Crumb Topping
- In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon and salt until well combined. Work the butter into the flour mixture with your fingertips, until it looks like sand, with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Crust
- Preheat the oven to 350ºF (180ºC). Line an 8-inch square baking pan with parchment paper, overlapping the ends a couple of inches. These will be handles to lift the bars out of the pan.
- In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well combined. In a large bowl, beat the butter until smooth. Add the flour mixture and beat just until combined.
- Press the dough evenly into the baking pan. Bake until the surface looks light golden brown, about 15-20 more minutes. Meanwhile, prepare the filling.
Blueberry Filling
- In a large bowl, toss the blueberries with the lemon juice. Mix in the sugar and cornstarch. Pour the blueberry mixture over the warm crust. Top evenly with the crumb topping. Return the pan to the oven and continue baking until the topping is golden brown and the filling starts to bubble, about 28-33 minutes. Let cool completely before removing the bars from the pan. Sprinkle with powdered sugar.