Description
Delicious and easy-to-make Blueberry Oat Crumble Bars featuring a buttery oat crust topped with a warm, slightly thickened blueberry filling and a crumbly oat topping. Perfect for a snack or dessert, these bars combine fresh blueberries with hints of lemon and cinnamon for a refreshing, hearty treat.
Ingredients
Scale
Crust and Crumble
- 1¼ cups all-purpose flour
- 1 cup rolled oats
- â…“ cup granulated sugar
- â…“ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 8 tablespoons unsalted butter, melted
Blueberry Filling
- 3½ cups blueberries
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving enough hanging over the sides to serve as handles for easy removal of the bars later.
- Make crumble mixture: In a bowl, combine the all-purpose flour, rolled oats, â…“ cup granulated sugar, brown sugar, baking powder, and ground cinnamon. Stir in vanilla extract and melted butter until the mixture is evenly moistened.
- Reserve topping and bake crust: Remove about one-third (approximately 1 cup) of the oat mixture and place it in the refrigerator to chill while you bake the crust. Press the remaining oat mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake this crust layer for 10 minutes and then set aside to cool slightly.
- Prepare blueberry filling: Meanwhile, in a small saucepan, combine the blueberries, lemon zest, fresh lemon juice, ¼ cup granulated sugar, and cornstarch. Heat over medium heat, stirring until the sugar melts. Continue cooking for 3-5 minutes until the juices start to thicken and coat the back of a spoon.
- Assemble and bake: Pour the warm blueberry filling evenly over the prebaked oat crust. Remove the chilled reserved oat mixture from the refrigerator and sprinkle it evenly over the blueberry layer. Bake the assembled bars for 35-45 minutes, or until the edges bubble and the top is golden brown.
- Cool and serve: Allow the bars to cool completely in the pan. Then use the parchment paper handles to lift the bars out. Place them on a cutting board and cut into 16 squares. Enjoy!
Notes
- Use fresh or frozen blueberries; if using frozen, thaw and drain excess liquid before cooking.
- For easier slicing, refrigerate bars after cooling to firm up further.
- You can substitute lemon zest and juice with orange for a different citrus flavor.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- These bars freeze well; wrap tightly and freeze for up to 2 months.
