blueberry crumble bars

Almond-flavored crumb crust and topping sandwich a layer of blueberry preserves in these tasty Blueberry-Almond Bars. As a bonus to their fabulous flavor, they're pretty easy to make, too.

Blueberry-Almond Bars

c. all-purpose flour

c. old-fashioned oats

c. sugar

c. butter,

almond extract

c. blueberry preserves

c. sliced almonds

The most delicious Lemon &amp; Blueberry Crumble Bars! Creamy, tangy and oh-so sweet... the perfect dessert or afternoon treat!

Lemon &amp; Blueberry Crumble Bars

155 g (1¼ cups) plain flour

110 g (1¼ cups) rolled oats

tsp salt

tsp bi-carbonate of soda

g (½ cup) raw sugar

80 g (½ cup) brown sugar (packed)

170 g (¾ cup) butter (melted)

tsp vanilla extract

200 g (1 cup) frozen blueberries (or fresh)

395 g (1 tin) sweetened condensed milk

lemon

lemon juice

tsp lemon extract (optional)

Preheat oven to 160 degrees celsius (fan-forced.

Grease and line a 18cm x 28cm slice tray with baking paper, allowing the edges to overhang.

In a large bowl, whisk together the plain flour, rolled oats, salt and bi-carbonate of soda.

Stir in the raw sugar and brown sugar and mix until smooth.

Stir vanilla extract into melted butter and pour mixture over dry ingredients.

Stir mixture until well combined.

Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer. Bake in the preheated oven for 15 minutes, until golden.

Remove from oven and put aside (leave the oven turned on).

Sprinkle the blueberries over the cooked crumble base.&nbsp;

In a bowl, whisk together sweetened condensed milk, lemon zest, lemon juice, egg yolks and lemon extract (optional) until smooth and slightly thickened.

Pour the lemon mixture over the blueberries and spread into an even layer.

Sprinkle the remaining crumble mixture over the top of the lemon filling and blueberries.

Bake in oven for 23 - 26 minutes or until lightly golden.

Remove from oven and allow to cool.

Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares. Store in airtight container in the refrigerator for up to 1 week.

Conventional Method

Preheat oven to 160 degrees celsius (fan-forced).Grease and line an 18cm x  28cm slice tray with baking paper, allowing the edges to overhang.

Melt the butter and vanilla extract in the Thermomix bowl for 3 minutes, Speed 2, 80 degrees.

Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.

Remove from oven and put aside (leave the oven turned on.

Place the zest of 1 lemon into the Thermomix bowl. Grate for 20 seconds, Speed 6. Scrape the sides of the bowl. Repeat until you have a very finely grated zest.

Add the sweetened condensed milk, lemon juice, egg yolks and lemon extract (optional) and mix for 30 seconds, Speed 4. Scrape the sides of the bowl and mix for a further 30 seconds, Speed 4.

Sprinkle the blueberries over the cooked crumble base. Pour lemon mixture over the blueberries and spread into an even layer.

Sprinkle the remaining crumble mixture over the top of the lemon and blueberries.

Bake in oven for 23 - 26 minutes or until lightly golden. Remove from oven and allow to cool.

Thermomix Method

Amazingly easy and delicious, these Blueberry Crumble Bars are the perfect amount of buttery crumble and sweet filling and are easily prepared year-round with fresh or frozen blueberries.

Blueberry Crumble Bars

white sugar

baking powder

all-purpose flour

unsalted butter ((2 sticks))

salt

lemons zested

lemons juiced

blueberries

cornstarch

Preheat oven to 375 degrees F and grease a 9x13 inch baking pan (I also lined my pan with parchment paper for easy transfer and cutting).

In a large bowl, mix together the 3 cups of flour, 1 cup of sugar and baking powder. Mix in salt and lemon zest. Using a large fork or pastry cutter, blend the butter and egg into the flour (you could also do this is a food processor, but be careful to slowly pulse until just incorporated). The dough will be very crumbly. Transfer half the dough to your prepared pan and pat firmly until crust is uniform.

In a separate bowl, stir together the 1/2 cup sugar, cornstarch, and lemon juice. Mix in the blueberries. Transfer the blueberry mixture over the top of the prepared crust. Finally, crumble remaining dough over the top of the berry layer.

Bake in preheated oven for approximately 45 minutes, or until top is slightly brown. Remove from the oven and allow bars to cool completely before cutting into squares, or, better yet, store in the refrigerator for a few hours before serving (it makes slicing a breeze and, in my opinion, they are best cold).

These Blueberry Crumble bars are Vegan, Gluten-Free, and Oil-Free, and made with only 9 healthy ingredients! A tasty, delicious, and easy-to-make dessert.

Blueberry Crumble Bars 

Almond Flour (not Almond Meal)

Flour

½ cup Quick Cooking Oats

½ tsp Baking Powder

Salt

Natural Almond Butter*

Maple Syrup

Fresh Blueberries

Lemon

tsp Vanilla Extract

tbsp Tapioca Flour (can also sub Cornstarch)

First, prepare the Blueberry Filling. Add all ingredients to a medium pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the blueberries have popped. Set aside to cool.

Next, add the Almond Flour, Tapioca Flour, Oats, Baking Powder, and Salt to a large bowl. Whisk until evenly incorporated.

Stir the Almond Butter and Maple Syrup together in a small bowl until they form an even paste, then add this mixture to the dry ingredients. Stir well until no dry clumps are left &#8211; the mixture should be pretty thick!

Grease or line an 8&#215;8” pan and press half of the “dough” into the bottom of it. Pour the Blueberry Filling over this layer, then use your hands to crumble the remaining dough and sprinkle it over the top.

Bake for 27-30 minutes, or until the Crumb Topping is crisp and slightly browned.

Let cool before slicing in the pan, then serve as desired. Leftovers will last at room temperature for up to 4 days, in the fridge for about a week, and frozen for about a month.

These bars were easy to make and DELICIOUS!!! I wasn't sure how firm they would be for cutting but they firmed up and I was able to cut them into nice squares.  I only make them when there are others to help eat them because I would eat them all myself.  I was a little concerned about the amount of syrup (i.e., sugar) in the crust. I would love to have an option to swap out some of the maple syrup to lower the sugar content.

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Blueberry-Almond Bars

Lemon & Blueberry Crumble Bars

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Blueberry Crumble Bars

Top 4 blueberry crumble bars recipes from across the web

The most viewed blueberry crumble bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry-Almond Bars

Lemon &amp; Blueberry Crumble Bars

Blueberry Crumble Bars

Blueberry Crumble Bars

The most viewed blueberry crumble bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Lemon & Blueberry Crumble Bars