Blueberry Crumb Bars

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)

Ingredients:

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 egg

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

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13 inch pan.
2. 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.
3. 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.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Makes about 30-36 small rectangles

Notes
- 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.