Last weekend was Michael's father's 60th birthday party, and it had a dessert theme. All of us kids made different desserts for one yummy spread at the evening party. There were homemade Oreo cookies, a Reese's Peanut Butter Cheesecake, German chocolate cake, brownies, other cookies, Cookies and Cream Ice Cream, and some assorted fruit. Needless to say, we were covered in the chocolate area. I figured I would make something fruity and different for the occasion in case people were "chocolate-d out". In came these bars.
I have always wanted to make crumb bars because they are basically cobbler or crumble in a handheld, easy-to-eat form! I was very pleased to find a very simple recipe that yielded great tasting results. Who says yummy things need to be complicated? Everybody must've really liked them because there were only 8 bars left at the end of the party. I'd say that's a success.
Blueberry Crumb Bars
(adapted from smitten kitchen)
For the crust
1 cup granulated sugar
1 tsp. baking powder
3 cups unbleached all-purpose flour
1 cup cold unsalted butter (2 sticks)
1/4 tsp. salt
Zest and juice of one lemon
4 cups fresh or frozen (thawed) blueberries
For the berries
1/2 cup granulated sugar
4 tsp. cornstarch
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13 inch pan.
- In a medium bowl or food processor, mix together 1 cup sugar, 3 cups flour, baking powder, salt and lemon zest. Then blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
- This could be easily adapted for whatever time of year and whichever fruit is in season (peaches, cranberries, plums, etc.)
- I'd also replace the lemon with orange for some interesting flavor combos.