Blueberry Lemon Crumble Bars

16
Easy
Desserts
1 hour

Characteristics

Nutritional Facts Per Serving

270
Calories
3 g
Protein
41 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 bar
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 10 g
    • Saturated fat  6 g
  • Cholesterol 25 mg
  • Sodium  100 mg
  • Carbs 41 g
    • fiber  2 g
  • Protein 3 g

Ingredients

  • 3 cups (750 mL) fresh blueberries
  • 1/2 cup (125 mL) sugar
  • 1 lemon, zested and juiced
  • 1 tbsp (15 mL) cornstarch
  • 2 1/2 cups (625 mL) large flake oats
  • 1 1/4 cups (300 mL) all-purpose flour
  • 1 cup (250 mL) lightly packed brown sugar
  • 1/4 tsp (1 mL) salt
  • 1 1/2 sticks (3/4 cup) Churned Salted Butter Sticks, cubed

Method

  1. In a saucepan set over medium-high heat, combine the blueberries, sugar and 1/3 cup (75 mL) lemon juice and bring to a boil. Reduce heat to simmer and cook until berries are tender, about 10 min. Whisk cornstarch with 2 tbsp (30 mL) hot water until smooth and stir into blueberry mixture. Bring to a boil again and cook until thickened, about 1 min. Transfer to large bowl and cool, 10 min. Press plastic wrap onto the surface of blueberry mixture to prevent a skin from forming and chill until cold, 1 hour.
  2. Preheat oven to 350°F (180°C). Line an 8-in. (2 L) square baking pan with parchment paper. Set aside.
  3. In a bowl, stir together the oats, flour, brown sugar, 1 tbsp (15 mL) lemon zest and salt. Using a pastry cutter or 2 knives in a criss-cross motion, cut in butter until crumbly. Press 2/3 of the mixture into prepared pan. Spread cold blueberry mixture overtop. Sprinkle with remaining mixture. Bake until golden, about 45 minutes. Cool in pan before cutting.

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