Description
These Blueberry Oatmeal Crumble Bars are the perfect balance of sweet and tart with a buttery oat crust and crumble topping. Fresh blueberries are layered between two golden layers of oat cookie-like goodness — easy to make and ideal for breakfast, snacking, or dessert.
Ingredients
Crust and Topping:
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1 ½ cups (187 g) all-purpose flour
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1 ½ cups (150 g) rolled oats
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⅓ cup (66 g) packed light brown sugar
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⅓ cup (66 g) granulated sugar
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¼ teaspoon baking powder
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¼ teaspoon salt
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¾ cup (170 g) unsalted butter, softened but still cool, cut into 1/2-inch pieces
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1 teaspoon pure vanilla extract
Blueberry Filling:
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2 cups (538 g) fresh blueberries
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¼ cup (50 g) granulated sugar
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1 tablespoon (9 g) cornstarch
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1 ½ tablespoons (22 ml) lemon juice
Instructions
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Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving an overhang.
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In a large bowl, combine flour, oats, both sugars, baking powder, and salt. Add butter and vanilla extract. Use a fork or pastry cutter to mix until crumbly.
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Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust.
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In a separate bowl, toss blueberries with sugar, cornstarch, and lemon juice. Spread evenly over the crust.
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Sprinkle the remaining oat mixture on top of the blueberries.
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Bake for 35–40 minutes, or until the top is golden and the filling is bubbling.
- Cool completely in the pan before slicing into bars. Refrigerate for cleaner cuts.
Notes
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You can use frozen blueberries, but thaw and drain them first to avoid excess moisture.
- Bars can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American