Blueberry Crumb Bars
These blueberry crumb bars got a makeover. This updated recipe has been made healthier with whole grains and is still just as good as the original recipe!
It’s that time of year where everyone is obsessing with blueberries and the markets are starting to fill up with ripe & juicy fruits. My market haul today consisted of 3 different kinds of berries, peaches, & sugar plums; along with sweet corn, green beans, and carrots! The great thing about fruit & crumb bars: you can substitute basically any fruit you have on hand or whatever fruits are in season and it will still be a gratifying seasonal dessert.
Some substitution ideas: strawberries, raspberries, blackberries, or even sliced & peeled peaches. Why not try some cherries, plums or nectarines! Go crazy. Have fun!
Another variation for cooler weather would be to utilize the growing pumpkins. Mix some fresh pumpkin puree and add cinnamon, clove, ginger, and allspice and there you have it… pumpkin crumb bars! Maybe make use of the abundance of apples and pears in September. I am thinking very far ahead, aren’t I? For now, berry crumb bars! Get to it!
- 1 pint fresh blueberries
- 1/2 cup sugar
- 3 teaspoons arrowroot starch or cornstarch
- 3/4 cup sugar
- 1 teaspoon baking powder
- 2 1/2 cup + 2 tablespoons white whole wheat flour
- 1 cup unsalted butter (2 sticks)
- 1 egg
- 1/4 teaspoon salt (optional)
- 1 pinch ground cinnamon (optional)
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat a 9x13 inch pan with butter or non-stick cooking spray.
- Stir together the sugar and arrowroot starch or cornstarch.
- Gently mix in the blueberries. Set aside.
- In a medium bowl, stir together the sugar, flour, and baking powder.
- Mix in salt and cinnamon. if using.
- Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly.
- Pat half of dough into the prepared pan.
- Layer the blueberry mixture evenly over the crust and crumble left over dough onto the berry layer.
- Bake for 45 minutes, or until brown on top.
- Cool completely before cutting into squares.
Adapted from AllRecipes.com
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13
OXO 1107600 Good Grips 3-Piece Stainless-Steel Mixing Bowl Set White
OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
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Amount Per Serving: Calories: 376 Total Fat: 21g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 75mg Sodium: 126mg Carbohydrates: 47g Fiber: 1g Sugar: 31g Protein: 1g
This post and recipe were originally published on July 27, 2011. The photos and recipe were updated on June 25, 2015.