BLUEBERRY CRUMBLE BARS

Blueberry Crumble Bars

Blueberry lovers unite – these just may be the best blueberry bars ever!  Blueberry Crumble Bars with Oatmeal Crumble Topping are filled with fresh blueberries and the perfect buttery brown sugar oatmeal crumble topping.  

Blueberry Crumble Bars

THE FASTEST, EASIEST, FRUITIEST TREAT EVER!

I'm always looking for special things that I can make with my little ones, and these Blueberry Crumble Bars win the prize for easiest and fastest!  One bowl, 10 minutes, a quick bake, and the most perfect Blueberry Crumble Bars are ready for snacking!

Bonus that this is an egg-free treat, and by substituting gluten-free flour you can make these gluten-free as well!  

I prefer using fresh fruit for my crumble bars - whether its blueberries, raspberries, strawberry, rhubarb, peach or cranberry, but in a pinch (or in the middle of winter) you can also use frozen berries.  Simply use them frozen (don't thaw before baking) and increase the baking time.  

This is also one of the easiest recipes for little ones to learn to bake on their own, with just a tiny bit of adult supervision.  Perfect for reading, measuring, following directions, and eating!  I love the smiles when they create something all on their own to share - it's a great confidence-booster!

MORE OF MY FAVORITE FRUIT CRUMBLE BAR RECIPES:

• Plum & Apple Cardamom Crumble with Pistachios
• Cherry Pie Crumble Bars
• Raspberry Rhubarb Crumb Bars
• Strawberry Rhubarb Crumb Bars
• Cranberry Crumble Bars
• Raspberry Crumb Bars

Blueberry Crumble Bars

BLUEBERRY CRUMBLE BARS

These Blueberry Bars with Oatmeal Crumble Topping are filled with fresh blueberries and the perfect buttery brown sugar oatmeal crumble topping.  Blueberry lovers unite – these just may be the best blueberry bars ever!  

Blueberry Crumble Bars

INGREDIENTS:
CRUST & CRUMBLE TOPPING:
1/2 cup (1 stick) unsalted butter (melted)
1 cup (120g) all-purpose flour
3/4 cup old-fashioned whole oats
1/2 cup (100g) granulated sugar
1/4 cup (50g) light brown sugar, packed
½ teaspoon salt
 
BLUEBERRY LAYER:
12 ounces (2 cups) fresh blueberries
1/3 cup granulated sugar
2 teaspoons cornstarch
2 tablespoons lemon juice
 
HOW I MAKE THESE:

1. Preheat oven to 350.  Line an 8-inch square pan with parchment paper or aluminum foil and spray with cooking spray; set aside.
2. PREPARE CRUST & CRUMBLE TOPPING:  In a large bowl, combine the flour, oats, sugar, brown sugar, salt and whisk until combined.
3. Add melted butter and stir until well combined.  Mixture will be dry and sandy with some larger crumble pieces.
4. Set 3/4 cup crumble mixture aside in a small bowl and refrigerate (this will be sprinkled on later as the crumble topping).
5. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
6. PREPARE BLUEBERRY LAYER:  Using the same mixing bowl, add blueberries, sugar and cornstarch and gently toss until well combined.  Add lemon juice and gently fold until blueberries are evenly coated and sugar starts to dissolve.  The sugar will continue to liquify as it bakes.
7. Evenly spread blueberry mixture over the crust.
8. Sprinkle the chilled crumble topping mixture on top of the blueberry layer.   
9. Bake in preheated oven for about 40-45 minutes, or until edges are set and center has just set, and blueberries are bursting in the center of the pan.  The crumble topping should appear set and very pale golden.  You’ll need to watch your Blueberry Bars, not the clock, when evaluating doneness – they may take longer if blueberries are large or very juicy.
10. Remove from oven and place pan on a wire rack to cool for at least one hour before serving. For easier serving, you may also chill the bars in the fridge.
11.  Bars will keep airtight at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 6 months.

YIELD:  9 servings
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RECIPE NOTES:

• For best results, make sure that you use whole oats, and not quick or instant oats. 
• You can use frozen blueberries in a pinch – use berries frozen straight from the freezer and add 10-15 minutes to baking time. 
• For a flavor twist, replace half of the blueberries with fresh raspberries or strawberries.  SO GOOD!

Originally posted June 2013; revised & reposted January 2021.
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