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What you need
- 2 1/2 cupsall purpose flour (335 grams) for crumble
- 1/2 cupold fashioned rolled oats for crumble
- 1 cupgranulated sugar (198 grams) for crumble
- 1 teaspoonbaking powder for crumble
- 1/4 teaspoon salt for crumble
- 1 cupcold unsalted butter, cut into small cubes for crumble
- 1egg for crumble
- 4 cupsblueberries for blueberry filling
- 1/4 cupgranulated sugar (50 grams) for blueberry filling
- 4 teaspoonscornstarch for blueberry filling
- 1zest and juice of lemon for blueberry filling
| How it's made |
- Preheat oven to 375 degrees F. Lightly grease a 9?13-inch baking pan.
- Make the Crumb: In a large bowl, whisk together the flour, oats, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter into the flour. (The mixture will be crumbly with pea sized bits of butter.) Whisk the egg lightly with a fork and then add to the flour and butter mixture. Press half of dough into the prepared pan.
- Make the Filling: In a separate medium bowl, whisk together the sugar, cornstarch and lemon juice and zest. Gently fold in the blueberries to coat evenly with the sugar mixture. Spread the blueberry mixture evenly over the crust, drizzling any excess juice in the bowl over the filling. Crumble the remaining dough evenly over the blueberry layer.
- Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before cutting into squares. Leftovers can be stored in an airtight container or wrapped in plastic wrap at room temperature or in the refrigerator for up to 4 days.
Recipe Notes
These bars are super easy to make and so delicious. You have no excuse not to make them!
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What you need
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Recipe Notes
These bars are super easy to make and so delicious. You have no excuse not to make them!
Share this Recipe
|
