Golden And Crisp Blueberry Crumble Bars Recipes

BLUEBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F. Prepare a 8×8-inch baking pan with the non-stick coating of your choice.
• For the crumble and crust, whisk together flour, sugar, baking powder and salt.
• Next, cut in the cold butter using two forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly. It should be!
• Next take half of the crumble mixture and press into the prepared pan. The rest should be saved for the top of the bars.
• Stir together blueberries, lime juice, flour, sugar, cinnamon and vanilla until combined.
• To assemble, evenly add blueberry filling to top of crust.
• Next sprinkle the remaining crumble over the top of the blueberry filling.
• Bake for 30-38 minutes or until golden brown and set.
• Cool bars to room temperature then cut and serve.

BLUEBERRY CRUMBLE BARS

Steps:

• Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
• In large bowl, place cookie mix. Cut in butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Press remaining mixture in bottom of pan. Bake 15 minutes.
• In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved cookie mixture over filling.
• Bake 32 to 36 minutes or until light golden brown and bubbling along edges. Cool 4 hours. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

BLUEBERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
• Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
• Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

GOLDEN AND CRISP BLUEBERRY CRUMBLE BARS RECIPE

Steps:

• For the Filling: : Adjust oven rack to middle position and preheat oven to 375°F. In a medium bowl, thoroughly combine blueberries, sugar, lemon juice, and tapioca; set aside.
• For the Shortbread: : Grease 9- by 9-inch baking pan with butter. Place flour, baking powder, salt, and sugar in the bowl of a food processor and pulse three times to combine. Add cold diced butter and pulse until it is the size of peas. Add milk and pulse just until the mixture comes together; the crumbs should look like wet sand and hold together when you pinch them between your forefinger and thumb. Press dough evenly into bottom of prepared baking pan.
• For the Crumb Topping: : In a large bowl, whisk together flour, brown sugar, baking powder, and salt. Add softened butter and, using a pastry cutter or your hands, cut the butter into the dry ingredients until large crumbs form.
• Spread jam evenly over shortbread in baking pan, then pour in prepared fruit mixture and spread in an even layer. Top with crumb mixture. Bake until crumbs are golden and fruit is bubbling, 45 to 55 minutes. Let cool completely then cut into rectangles or, if desired, squares.

BLUEBERRY CRISP I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
• Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.

BLUEBERRY CRUMB BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, oats and butter until crumbly. Press 3 cups into a greased 9-in. square baking pan. Bake 15 minutes. Cool on a wire rack 5 minutes., Meanwhile, in a small bowl, combine preserves, blueberries and lemon juice. Spread over crust. Stir pecans and cinnamon into remaining crumb mixture. Sprinkle over top., Bake until lightly browned, 18-20 minutes. Cool on a wire rack before cutting into bars.