Easy Blueberry Crumble Bars
Buttery oat crumble sandwiches a bright, jammy blueberry layer. These easy bars bake up golden and slice clean for sharing.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted
- 1.25 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.67 cup light brown sugar, packed for the crumble
- 0.25 cup granulated sugar for the crumble
- 0.5 tsp baking powder
- 0.25 tsp fine sea salt
- 1 tsp vanilla extract
- 3 cup fresh blueberries frozen works too; do not thaw
- 0.33 cup granulated sugar for the filling
- 2.5 tbsp cornstarch for thickening the filling
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Whisk flour, oats, brown sugar, 1/4 cup sugar, baking powder, and salt in a large bowl.
- Stir in melted butter and vanilla until the mixture forms moist crumbles.
- Press about two-thirds of the crumble firmly into the prepared pan to make an even base.
- Toss blueberries with remaining 1/3 cup sugar, cornstarch, lemon juice, and zest until coated.
- Scatter the blueberry mixture evenly over the crust, including any juices.
- Crumble the remaining topping over the berries, leaving some blueberries peeking through.
- Bake 33–38 minutes, until the top is golden and the filling bubbles at the edges.
- Cool completely in the pan, then lift out and slice into bars.
Notes
Switch it up: Use mixed berries or add a pinch of cinnamon to the crumble. For extra crunch, sprinkle chopped pecans over the top. Store bars covered in the fridge up to 5 days or freeze, well wrapped, for up to 2 months.
This recipe is an original creation inspired by classic Easy Blueberry Crumble Bars flavors. All ingredient ratios and instructions are independently developed.