Recipe Review: Blueberry Crumb Bars
Now that blueberries are in season, we’re ready to put them in just about everything. These Blueberry Crumb Bars have all the crumbly, jammy goodness of a tart or pie, with no fork required.
I first came across the Bon Appétit recipe in Elizabeth’s bar cookie post. She couldn’t be more right when she calls them “one-pan wonders.” I took a batch to my first block party, and I’m pretty sure they helped me win over the neighbors. My only regret is that I didn’t save a few for myself at home.
These bars are incredibly simple to make with three components that are really more like two. Reserve some of the cinnamon-spiced oatmeal crust mixture, add nuts, and the crumble topping is done. The crust, which is par-baked before adding the final two layers, reminded me of this strawberry mascarpone tart, and that’s never a bad thing.
The filling is a mixture of fresh blueberries, blueberry preserves and a little flour and lemon peel. I’m hoping to make my own blueberry preserves this summer, but I haven’t yet, so I chose a jar at the market that boasted whole wild berries and the fewest ingredients. By adding the grated lemon peel and not too much sweetness, the filling is perfectly tangy.
(Images: Joanna Miller)