Blueberry Crumble Bars

I've always had a little bit of a thing for crumb topping.

I also sort of, kind of, might have a thing for blueberry filling.

And shortbread crust...

So when I met these bars, we fell in love.

I chose to use a shortbread crust that had oats in it because I thought that would give it a nice texture. This crust definitely goes well with fruit whereas a plain shortbread crust goes better with chocolate and caramel.

I made these bars up at my friend's lake house. We spent the weekend cooking and baking and it was all delicious and amazing. We ate the most amazing baked brie I have ever eaten. This was one of the things we did not put together but I am still speechless at how preeeetty it is...

Seriously a work of art.

One morning we had this delicious egg strata. It had prosciutto and asparagus and asiago and just here is the recipe. It's suuursly unreal!

I know I have been posting less and less, and I want to explain that I have been so busy. Plus a lot of the baking I have been doing is for events and parties. I usually make decorated sugar cookies and you have all seen those before! 

Recently I made some cookies for a graduation party. The young woman is going to my rival college so I felt like a trader making these cookies. 

It just seems so wrong!

But this doesn't.

Blueberry Crumble Bars

Recipe Adapted From Hungry Gems.

Yields about 24 bars.

Shortbread Crust

• 2 cups Old Fashioned Oats
• 3/4 cup Flour
• 3/4 cup Light Brown Sugar, packed
• 1/2 teaspoon Baking Powder
• 10 tablespoons Salted Butter, softened (1 1/4 sticks)
• 1 teaspoon Vanilla

Blueberry Filling

• 2 pints Fresh Blueberries
• 1 teaspoon Vanilla
• 3/4 cup Granulated Sugar
• 3 tablespoons Flour
• 1 teaspoon Cinnamon
• 1 teaspoon Freshly Grated Lemon Zest

Crumb Topping

• 1 cup Flour
• 3/4 cup Light Brown Sugar, packed
• 1 stick Salted Butter, cold and cubed

Preheat oven to 350. Butter a 9x13 inch pan.

Whisk together oats, flour, brown sugar, and baking powder. Add the butter and vanilla and blend until combined. Place in pan and press firmly until evenly distributed.

Stir together blueberries and vanilla. Add sugar, flour, cinnamon, and zest. Fold until combined. It's okay if some of the blueberries burst, they'll just burst once they're in the oven! Pour this mixture over the crust layer.

Whisk together the flour and brown sugar. Toss in the butter cubes. With your hands or a pastry cutter, mash together the butter and flour mixture until it resembles sand. Grab chunks and sprinkle them over the blueberries evenly.

Bake for about 20-25 minutes until lightly browned and the blueberries are bubbling. Let cool then cut and serve!