Blueberry Crumble Bars
Source of Recipe
Nancy Beckley--good friend
Recipe Introduction
Nancy says these go well with a bowl of vanilla ice cream.
Blueberry Crumb Bars
Bake at 375 for about 55 minutes
Shortbread Crust - 1 cup butter or margarine(2 sticks) softened
2/3 cup confectioners sugar
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
Blueberry filling: 3 pints blueberries; 1/2 cup granualated sugar; 3 T.
cornstarch
Streusel Topping: 2/3 cup old fashioned oatmeal or quick cooking oats,
uncooked
1/2 cup all-purpose flour; 1/3 cup packed brown sugar; 1/4 teaspoon
cinnamon
1/2 cup butter or margarine(1 stick)
1. Prepare shortbread crust: Preheat oven to 375. In large bowl, with
mixer at medium speed, beat butter, confectioner's sugar, and vanilla
until light and fluffy. Reduce speed to low; beat in flour just until
combined.
With fingers, press dough firmly onto bottom of 15 1/2" by 10 1/2"
jelly-roll pan to form crust. Bake 20 minutes or until crust is golden
brown. Cool slightly in pan on wire rack.
2. While crust bakes, prepare Blueberry filling: In 3-quart saucepan,
combine blueberries, granulated sugar, cornstarch, and 2 tablespoons
water.
Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Remove saucepan from heat.
3. Prepare Streusel Topping: in medium bowl, stir oats, flour, brown
sugar, and cinnamon. With pastry blender or 2 knives used
scissors-fashion, cut in butter until mixture resembles coarse crumbs.
4. Spread blueberry mixture evenly over cooled crust. Sprinkle
streusel over blueberries. Bake 35 to 40 minutes or until blueberry mixture
bubbles
and top is lightly browned. Cool completely in pan on wire rack.
5. When cool, cut lengthwise into 6 strips, then cut each strip
crosswise
into 6 bars.
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