Monday, July 18, 2011

Blueberry Crumble Bars

The farmer's market produced a lovely 1/2 flat of freshly picked blueberries. What to do, what to do...a couple of things! Besides having many, many fresh ones for snacking, one of the dishes I made was from the Gooseberry Patch cookbook, Get-togethers with Gooseberry Patch. These turned out really well. The bar dough is reminiscent of a shortcake crust and the crumble is lovely, but the star here is the blueberry filling, thick, full of bursting berry flavor and a gorgeous dark purple.

Blueberry Crumble Bars

1.5 cups butter, divided
2/3 cup plus 2 tbs powdered sugar, divided
1 tsp vanilla extract
3 cups AP flour, divided
3 pints blueberries
1/2 cup sugar
3 tbs cornstarch
2 tbs water
1 cup quick-cooking oats, uncooked
1/3 cup brown sugar, packed
1/4 tsp cinnamon

1. Beat 1 cup butter, 2/3 cup powdered sugar and vanilla with a mixer on medium speed until light and fluffy. Beat in 2.5 cups flour on low speed just until combined. Press dough firmly into bottom of a greased jelly-roll pan. Bake at 375 degrees for 20 minutes or until golden; let cool and set aside.

2. Combine berries, sugar, cornstarch and water in a saucepan. Heat to boiling, stirring frequently; boil for 1 minute. Remove from heat; set aside.

3. Combine oats, remaining flour, brown sugar and cinnamon in a food processor; cut in the remaining butter until mixture resembles coarse crumbs. Set aside.

4. Spread cooled berry mixture over cooled crust; sprinkle oat mixture over berries.

5. Bake at 375 for 35-40 minutes until berry mixture bubbles and top is golden. Cool completely in pan on wire rack. Sprinkle with remaining powdered sugar. Cut into bars. Makes about 3 dozen.

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