Fun in the kitchen, while listening to Jenny jam on the guitar!
We’re on a late 1990’s/early 2000’s kick right now.
In the middle of applying for part-time jobs and doing biostatistics review, I got a message from Jenny with a link to this blueberry, oat and almond crumble bar recipe and how much she needed it. Well, I’m always up for baking and it felt like a homey addition to our dinner of grilled cheese sandwiches and tomato soup.
Naturally, I cut down the sugar and a teensy bit of the butter — I really need to figure out better butter substitutes. Applesauce doesn’t always work, especially when it’s a cookie-esque treat.
- 1/2 cup packed brown sugar
- 1 tsp baking powder
- pinch of salt
- 2 cups flour
- 3/4 cup old-fashioned oats
- 2 sticks butter, cold and cubed (I took out 2 tbsp)
- 1 large egg
- 1/2 cup silvered almonds
- 1 1/2 tsp cinnamon
- 4 cup blueberries
- zest and juice of 1/2 lemon (about 2 tbsp)
- 1/3 cup packed brown sugar
- 4 tsp cornstarch
- Preheat the oven to 375 degrees F.
- Cut the cold butter into 1/2 inch cubes and stick it into the fridge (or freezer if you work fast).
- In a medium bowl, mix together the brown sugar, flour, oats, salt and baking powder.
- Add in the cubed butter and egg using a pastry cutter (or your fingers). The dough should be rough.
- Divide the dough in half. Press half of the dough into the bottom of a lined pan using your fingers.
- In another bowl, toss together the blueberries, lemon zest, lemon juice, sugar and cornstarch.
- Sprinkle the blueberry mixture on top of the crust.
- Add almonds to the remaining half of the dough, and gently add the last layer.
- Bake for 45-55 minutes, until the top is a nice golden brown.
- Let the pan cool completely before cutting.
- It's easier to cut the bars once they're cooled.