Blueberrycrumblebars Recipes

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
• In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
• Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Steps:

• For crust:
• Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add 1 cup butter; rub in with fingertips until mixture sticks together in small clumps.
• Transfer 2 cups to medium bowl; mix in almonds and reserve for topping.
• Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
• For filling:
• Mix all ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
• Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 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.

Steps:

• Heat oven to 400°.
• Grease 13 x 9-inch baking pan.
• Combine flour, granulated sugar, lemon peel and salt in food processor and pulse.
• With machine on, add butter through feed tube.
• Whisk egg with vanilla in bowl; with machine on, add through feed tube until combined.
• (Mixture will be crumbly) Press evenly into prepared pan.
• Bake 12 to 15 minutes until golden.
• (Crust will crack but that's okay) Cool.
• For the crumb topping: Stir butter and brown sugar in medium bowl until smooth.
• Stir in flour.
• Sprinkle blueberries over baked crust.
• Combine sugar and nutmeg in cup and sprinkle over berries.
• Crumble on topping.
• Bake 20 to 25 minutes, until browned.
• Cool.
• Sprinkle with powdered sugar.
• Cut into bars.