My best friend knows me better than anyone, hence the best friend title. For Christmas she bought me a cooking class for the two of us to enjoy together. Well, finally 4 months later we took our class, since work, weddings, and everyday life have been keeping us quite busy until now. Now I would be lying if I told you that we didn't go grab a margarita before class, and I don't want to lie to you. A little tequila, agave, and lime juice never hurt anybody, right? When we got to the class, Surprise Desserts, we found out we would be making Bluberry Crumble Bars and Pineapple Upside Down Cakes. Below you will find the bars, and let me just tell you, if you could have smell-o-vision through the photo at the bottom of my post, you would eat the whole pan by yourself, die, and go to blueberry heaven. These are great since blueberrues are in season, and since they are fresh berries, that makes them good for you, right?
Blueberry Crumble Bars
Bottom Crust Layer
In a medium bowl, combine flour, brown sugar, soda, and salt. Cut in the cold butter with a fork or pastry cutter and vanilla into flour mixture until it resembles coarse crumbs. Add the oats and spread evenly into a buttered 9x13 baking dish. Press down so that the crust is firm. Bake at 350 for about 5 minutes; remove from the oven and allow to cool while preparing the blueberry filling.
Blueberry Filling
In a large saucepan over medium. Heat, cook blueberries, lemon juice, and nutmeg for about 8-10 minutes, or until the fruit is tender. In a small bowl whisk together the sugar and cornstarch. Stir into blueberries and cook until mixture comes to a boil and thickens. Pour over bottom crust. Set aside.
Top Crumble Mixture
In a medium bowl whisk together the dry ingredients. Add butter and egg and cut in with fork or pastry cutter until dough gathers into pea-sized chunks. Sprinkle chunks over the blueberries so most of the berries are covered. Bake on center rack at 350 degrees for 35-45 minutes, until top is golden brown. Allow to cool, and serve either warm, or chill completely and serve chilled.
Blueberry Crumble Bars
Bottom Crust Layer
- 1/2 cup brown sugar
- 1/4 cup cold unsalted butter, plus 2 tbsp.
- 3/4 cup quick oats
- 3/4 cup flour
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 salt
In a medium bowl, combine flour, brown sugar, soda, and salt. Cut in the cold butter with a fork or pastry cutter and vanilla into flour mixture until it resembles coarse crumbs. Add the oats and spread evenly into a buttered 9x13 baking dish. Press down so that the crust is firm. Bake at 350 for about 5 minutes; remove from the oven and allow to cool while preparing the blueberry filling.
Blueberry Filling
- 4 cups fresh or frozen blueberries
- 1/4 tsp nutmeg
- 1/2 cup sugar
- 2 tbsp lemon juice
- 2 1/2 tbsp cornstarch
In a large saucepan over medium. Heat, cook blueberries, lemon juice, and nutmeg for about 8-10 minutes, or until the fruit is tender. In a small bowl whisk together the sugar and cornstarch. Stir into blueberries and cook until mixture comes to a boil and thickens. Pour over bottom crust. Set aside.
Top Crumble Mixture
- 1/2 cup sugar
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1 stick cold butter
- 1 medium egg, slightly beaten
- 1/8 tsp salt
In a medium bowl whisk together the dry ingredients. Add butter and egg and cut in with fork or pastry cutter until dough gathers into pea-sized chunks. Sprinkle chunks over the blueberries so most of the berries are covered. Bake on center rack at 350 degrees for 35-45 minutes, until top is golden brown. Allow to cool, and serve either warm, or chill completely and serve chilled.
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