Lemon Blueberry Crumble Bars

I look forward to fresh blueberries all year.

When someone asks me my favorite food, blueberries are usually the answer I give them. Of course there are many other foods that I love (salmon, cherries, chocolate, figs, peanut butter), but blueberries are definitely up there on the list.

I find it so incredibly annoying that fresh blueberries are only available for a short part of the year, at least where I live.  If it where up to me, blueberries would be like apples, available all the time for a relatively good price.  But, alas, that is not so, so I’ve just got to make the best of blueberry season each year.

 

Last week we went blueberry picking.  I love love love blueberry picking and, as you might imagine, I was quite excited.  It’s honestly like paradise to walk through row after row of blueberry bushes that are filled with sweet, juicy blueberries. The sign at the farm we picked at said to limit yourself to 2-3 berries to taste.  That was so totally not going to happen.  I ate to my hearts delight, and then gave them a big tip when we payed for the berries we had picked.  See?  Things even out.

Anyway, we ended up picking 12 pounds of blueberries that day, and guess how many are left.  Not one berry.  We’ve got a very blueberry heavy diet at my house, in case you didn’t know.

Ironically enough, I made these bars during the time where we had heaps of fresh blueberries, but I used frozen berries instead.  This was because I was too busy shoving the fresh blueberries into my mouth.

Also in these bars: lemon and a yummy oatmeal crumble.  They’re great and you should make them.  Because summer is the time for blueberries, is it not?

(pciutre_
hjjhj

Lemon Blueberry Crumble Bars
For Crumble:

  • 2 cups quick oats (make your own by quickly pulsing rolled oats in a blender or food processor)
  • 1/2 cup oat flour
  • 1 tsp cinnamon
  • 1/2 cup applesauce
  • 1/4 cup + 1 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla
For Filling:
  • 2 cups frozen blueberries
  • 3 tbsp lemon juice
  • 2 tbsp arrowroot starch/flour or cornstarch
  • 2 tbsp maples syrup
  • 1 tbsp lemon juice
For Crumble:
  1. Preheat oven to 350F.  Grease an 8×8 square pan.
  2. Combine oats, oat flour, and cinnamon in a large bowl.  Add applesauce, maple syrup, lemon juice and zest, and vanilla to bowl.  Mix until a thick dough forms.
  3. Press all but 1/2 cup of crumble dough into the bottom of prepared pan to create a crust.  Make sure the dough covers the entire area of the pan.
  4. Set aside to remaining 1/2 cup of dough for later.
For Filling:
  1. Place all ingredients in a small saucepan.  Bring to a boil over high heat.  Reduce heat and let simmer a couple minutes until a sort of jelly has formed.  Remove from heat and let mixture cool.
  2. Once cooled, pour over prepared crust, and spread into an even layer.  Sprinkle remaining 1/2 cup of crumble on top.
  3. Bake in preheated oven for 15 minutes, until crumble has browned slightly.  Let cool completely before cutting in squares and serving.
  4. Makes 16 small squares. Store in fridge.

————————————————————————————————————

Enjoy! And eat some blueberries for me, will ya?

Revisited Recipe of the Day:

Peach Blueberry Breakfast Crumble

Leave a Reply