Blueberry Crumble Bars
- The filling:
- 1 1/2 cups blueberries
- 1/2 cup water plus 2 tablespoons, divided
- 1/3 cup brown sugar, packed
- 1 teaspoon lemon zest
- 1 1/2 teaspoons Clabber Girl Cornstarch
- The crumble crust:
- 3/4 cup old fashioned oats
- 3/4 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon Clabber Girl Baking Powder
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
To make the filling, place the blueberries, 1/2 cup of the water, and brown sugar in a small, non-reactive saucepan. Bring to a boil and reduce heat to a simmer for a few minutes. Whisk the reserved 2 tablespoons water with the Clabber Girl Cornstarch and add to the simmering berries, stirring frequently for 2 to 3 minutes. Remove from the heat stir in the lemon zest and allow to cool.
Preheat the oven to 350°.
Mix together the oats, flour, brown sugar, Clabber Girl Baking Powder and salt. Using a wooden spoon, stir in the melted butter. Place half the mixture in the baking pan and pack it down firmly with your fingers. Bake for 15 minutes and cool briefly.
Pour the cooled blueberry mixture over the pre-baked crust and sprinkle the remaining half of the crumble crust over the top. Bake for 30 to 35 minutes, until the crust is a deep brown and the filling has bubbled through somewhat.
Recipe by Mani Niall - Mix it up with Mani
Perfect for a summer day with blueberries coming into season. (Use frozen berries in winter- never thaw the berries)! A 6x8 or 7x7 pan should work just fine. Double the recipe for a 9 x 13 pan - bottom crust baking time will remain the same but the second bake time might need an additional 10 minutes or so.