Golden and Crisp Blueberry Crumble Bars

These blueberry crumb bars combine the best of crumb bars and crumbles for an even better taste and texture. [Photographs: Carrie Vasios Mullins]

While most crumb bar recipes call for one dough that is used for both the top and bottom of the bars, this bar combines the best of a crumb bar with the best of a fruit crumble. The result: an easy shortbread cookie base covered with a layer of sweet blueberries, then topped with an extra thick layer of buttery crumbs. And you know what? Despite the extra step, the recipe takes just about as long to make as regular crumb bars.

Why this recipe works:

  • Brown sugar gives the crumb topping more flavor and makes it similar to what you'd find on a fruit crisp rather than a traditional crumb bar.
  • The thin layer of blueberry jam may not look like much, but don't leave it out: it really boosts the natural sweetness of the blueberries.
  • This recipe is versatile: simply swap out some or all of the blueberries for blackberries, raspberries, or a mix.
Loading text goes here What's This? OK

Golden and Crisp Blueberry Crumble Bars

About This Recipe

Yield:Makes 18 (3- by 1 1/2-inch) bars
Active time:20 minutes
Total time:1 hour 20 minutes
Special equipment:9- by 9-inch cake pan, food processor
This recipe appears in: Summer Dessert Mashup: How to Make Blueberry Crumble Bars
Rated:

Ingredients

  • For the Filling:
  • 4 cups blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice from 1 lemon
  • 1 tablespoon Minute tapioca
  • 2 rounded tablespoons blueberry jam
  • For the Shortbread:
  • 8 tablespoons cold unsalted butter, diced, plus more for greasing the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 3 tablespoons cold whole milk
  • For the Crumb Topping:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 12 tablespoons unsalted butter, softened and cut into pieces

Procedures

  1. 1

    For the Filling:: Adjust oven rack to middle position and preheat oven to 375°F. In a medium bowl, thoroughly combine blueberries, sugar, lemon juice, and tapioca; set aside.

  2. 2

    For the Shortbread:: Grease 9- by 9-inch baking pan with butter. Place flour, baking powder, salt, and sugar in the bowl of a food processor and pulse three times to combine. Add cold diced butter and pulse until it is the size of peas. Add milk and pulse just until the mixture comes together; the crumbs should look like wet sand and hold together when you pinch them between your forefinger and thumb. Press dough evenly into bottom of prepared baking pan.

  3. 3

    For the Crumb Topping:: In a large bowl, whisk together flour, brown sugar, baking powder, and salt. Add softened butter and, using a pastry cutter or your hands, cut the butter into the dry ingredients until large crumbs form.

  4. 4

    Spread jam evenly over shortbread in baking pan, then pour in prepared fruit mixture and spread in an even layer. Top with crumb mixture. Bake until crumbs are golden and fruit is bubbling, 45-55 minutes. Let cool completely then cut into rectangles or, if desired, squares.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: