Blueberry Crumble Bars

 - by Elizabeth


I first ate these at Quilt Night, an evening where a lot of quilters gather to stitch, trade tales and have a treat.  And what a treat this was: Laurel outdid herself. She called them “Blueberry Oat Bars” but we have since renamed them, since they remind us of eating blueberry crumble. I’ve since made them for my husband and I, a daughter and her family, a couple moving out of the area, a son and his family, and it gets rave reviews from everyone.

1 ¾ cup old-fashioned Quaker oats, uncooked
1 ½ cup all-purpose flour
¾ cup brown sugar, firmly packed
½ cup chopped walnuts
½ t. baking soda
½ t. salt
¾ cup butter, melted

2 cups fresh or frozen blueberries
½ cup granulated sugar
3 T. water, divided
2 T. cornstarch, divided
2 t. lemon juice

Heat oven to 350 F.  Grease 9 x 13 baking pan.

Combine oats, flour, brown sugar, nuts, baking soda and salt. Add butter, mixing until crumbly. [NOTE: I used a food processor, putting in whole nuts first and pulsing to chop them coarsely, then adding the rest of the ingredients.  With processor running, I pour in the butter, but turn it off quickly so it doesn’t pulverize the ingredients.]

Reserve ¾ cup mixture; press remaining mixture onto bottom of prepared dish.  Bake 10 minutes.

Meanwhile, combine blueberries, granulated sugar and 2 T. water in medium saucepan.

Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 T. water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.

Spread over partially baked base to within ¼ inch of edge; sprinkle with reserved oat mixture.

Press topping down into blueberries slightly.

Bake 18 to 20 minutes or until topping is golden brown.  Cool on wire rack; cut into bars. Store tightly covered, or freeze.

NOTE: I doubled this, and used a rimmed bakers half-sheet to bake it in.  All times are the same; ingredients are doubled (and I still made it in the food processor).

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