blueberry crumble bars

Joe requested blueberry cobbler for his birthday back in May. With blueberries in season now, I finally got around to making the cobbler using organic blueberries from the Collingswood Farmers’ Market vendor Brookeberry Farms. My people refer to cobbler as fruit filling topped with biscuit dollops, and this is not what Joe had in mind.

The cobbler didn’t turn out well, and definitely needed a fruit co-star, like rhubarb or peach. I still do not know what dessert Joe wanted, but can understand that it’s hard to differentiate between cobblers, crisps, crumbles, bettys and buckles.

Although Joe said cobbler, I think he wanted a crumble. So, the weekend after the cobbler mishap, I made these blueberry crumble bars and he loved them! Joe rated the bars 4.5 out of 5.

The bars taste best the same day or one day after. I live for crumble topping and recommend doubling it if you feel the same way. You don’t have to use it all, but will have more to work with. Stick to the four cups of blueberries and do not add more.

blueberry crumble bars

crumble:

1 C (200 grams) granulated sugar

3 C (390 grams) AP flour

1 tsp baking powder

1/4 tsp salt

1 lemon, zested

1 C cold unsalted butter, cut into chunks

1 large egg

berries:

1/2 C (100 grams) granulated sugar

4 tsp cornstarch

1 lemon, juiced

4 C fresh blueberries (or mix of blueberries and rhubarb, medium dice)

Preheat oven to 375 degrees. Grease a 9x13 pan with unsalted butter, line the pan with parchment and grease the parchment.

Crumble dough: Stir together sugar, flour, baking powder, salt and lemon zest. Use your hands, fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the greased and lined pan. Set remaining dough aside.

Berries: Stir together the sugar, cornstarch and lemon juice. Gently fold in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake for 45-55 minutes, or until top is slightly brown and fruit is bubbly. Cool completely before cutting into squares. The bars cut nicely after being chilled in the fridge. Bars will last 3-4 days stored in the fridge.

Recipe from Smitten Kitchen