Blueberries are out of season now, but you can always find frozen berries to use in there place. I was recently given some local, hand-picked berries that had been frozen for long term storage. In an application like this one, you can’t even tell that they were not fresh berries!
This recipe came from a family friend that was always known for his baked goods. The crumble bars can be paired with just about any fruit you have on hand. The oats add texture and absorb buttery goodness that make these bars so delicious!
I always use whole wheat flour in my baking because I prefer whole grains. I keep white whole wheat in my pantry because it is very versatile and my local store carries it. You could use whole wheat pastry flour as an alternative, keeping this dish whole grain. Try these bars with your favorite fruit and let me know what you think in the comments. Enjoy!
- 1½ cups frozen blueberries
- ¼ cup white sugar, plus 1 TBS divided
- ⅔ cup white whole wheat flour
- ⅔ cup rolled oats
- ¼ tsp salt
- 6 TBS butter, melted
- 1 tsp vanilla
- Preheat the oven to 350°F.
- Pour blueberries into a small pot and place over very low heat to start defrosting. As the berries start to release juices, turn the heat up to low and simmer until berries start to burst. Mix in 1 TBS sugar. Continue to cook about 5 minutes until berries are thick, stirring frequently. Set aside to cool for 10 minutes.
- Combine flour, oats, remaining sugar, and salt. Mix in melted butter and vanilla. Measure out a ½ cup and set aside for the topping.
- Butter a 9x9 inch baking dish. Firmly press the oat mixture (setting aside the topping portion) into the bottom of the pan. Spread the burst blueberries over the packed oats and sprinkle the remaining oat mixture over the blueberries.
- Bake in a preheated oven for 25 minutes. Cut into 16 bars for small servings, or 9 bars for large servings.
