Blueberry Pie Crumble Bars 1

Blueberry Pie Crumble Bars

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Blueberry Pie Crumble Bars

 

Nothing screams the taste of Summer more than freshly picked berries from your local Farmer’s
Market or just go the the orchard and pick them yourself. This is my go-to summer dessert.
You can switch the blueberries for peaches, plums or almost any summer fruit and it works
just perfectly.  Best of all, you don’t even need a fork.

 

Blueberry Pie Crumble Bars
Crust

1 stick plus 5 tablespoons unsalted butter, plus more for pan
1 cup sugar
2 cups flour
1 teaspoon Kosher salt

Filling
3 cups blueberries
1/2 cup sugar
2 tablespoons flour
1 tablespoon fresh lemon juice
zest of one lemon

 

Blueberry Pie Crumble Bars

 

Preheat oven to 375 degrees. Butter 8 x 8 x 2-inch cake pan. Line with parchment paper,
leaving a 2-inch overhang on 2 sides. Butter parchment paper.

 

Blueberry Pie Crumble Bars

 

For making the crust, beat butter and sugar until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl. Add flour and salt and mix until dough forms clumps
but does not completely hold together.

 

Blueberry Pie Crumble Bars

 

Press all but 3/4 cup of the dough mixture into the bottom and 1 inch up the sides of the
prepared pan.

 

Blueberry Pie Crumble Bars

 

To make the blueberry filling stir together blueberries, sugar, flour, lemon juice, lemon zest
and salt.

 

Blueberry Pie Crumble Bars

 

Pour onto crust.

 

Blueberry Pie Crumble Bars

 

Crumble remaining flour mixture evenly over top to create clumps.

 

Blueberry Pie Crumble Bars

 

Bake until bubbling in the center and the crust is golden brown (about 70 minutes).

 

Blueberry Pie Crumble Bars

 

Let cool for about 20 minutes.  Remove from pan and let cool completely for one hour
before cutting into squares.

 

Blueberry Pie Crumble Bars

 

Easy! Done! Enjoy!

Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in the
Hartford, Connecticut suburb of Avon. Vicki has created celebrations all over the Connecticut
Valley and as far west as the Litchfield hills and south towards Danbury. She and her staff provide
services for small, intimate dinner parties and large, full-scale events such as weddings and
bar and bat mitzvahs.

For help with your next event contact Plan-it Vicki

 

Blueberry Pie Crumble Bars
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Crust
  • 1 stick plus 5 tablespoons unsalted butter, plus more for pan
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon Kosher salt
Filling
  • 3 cups blueberries
  • ½ cup sugar
  • 2 tablespoons flour
  • 1 tablespoon fresh lemon juice
  • zest of one lemon
Instructions
  1. Preheat oven to 375 degrees. Butter 8 x 8 x 2-inch cake pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment paper. For making the crust, beat butter and sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add flour and salt and mix until dough forms clumps but does not completely hold together. Press all but ¾ cup of the dough mixture into the bottom and 1 inch up the sides of the prepared pan.
  2. To make the blueberry filling: Stir together blueberries, sugar, flour, lemon juice, lemon zest and salt. Pour onto crust. Crumble remaining flour mixture evenly over top to create clumps. Bake until bubbling in the center and the crust is golden brown (about 70 minutes). Let cool for about 20 minutes. Remove from pan and let cool completely for one hour before cutting into squares.
Nutrition Information
Calories: 309 Fat: 13g Saturated fat: 8g Unsaturated fat: 4g Trans fat: 1g Carbohydrates: 47g Sugar: 29g Sodium: 200mg Fiber: 2g Protein: 3g Cholesterol: 33mg


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