Blueberry Bars with Oatmeal Crumble Topping
Buttery, fresh and absolutely incredible! A perfect Spring or Summer dessert!
Only 10 minutes of prep and so easy to make! Family & kid approved!
Full recipe in video below!
Crust and Crumble Topping
1/2 cup light butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar substitute - I used Lakanto (to order: https://bit.ly/3cRLTbg
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1/4 cup light brown sugar substitute, packed - I used Lakanto
pinch salt, optional and to taste
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar substitute - I used Lakanto
2 tablespoons lemon juice
2 teaspoons cornstarch
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended. In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
Make the Blueberry Layer
In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking.
Evenly distribute blueberry mixture over the crust.
Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness.
Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
4 points (all plans)
Recipe inspiration from averiecooks.com