I recently took my kids blueberry picking and we came home with an abundance of delicious blueberries! I made muffins, cheesecake bars, this crumble recipe, and despite all of us snacking on them every day, we still had some I finally had to freeze!
I made this blueberry crumble and cheesecake bars for a church picnic. The cheesecake bars were a fan favorite, but the crumble was my personal pick! It was crispy, buttery and bursting with blueberries. I may have to share the cheesecake bars in another post - stay tuned!
This recipe is super easy to make, using ingredients you likely already have on hand. If you want to take the taste to the next level: serve it warm and topped with vanilla ice cream!
BLUEBERRY CRUMBLE | Recipe adapted from: Cookies & Cups
INGREDIENTS:
Crumble:
1 & 1/2 cups flour
1 & 1/2 cups old fashioned oats
3/4 cups brown sugar
1/2 tsp salt
1 cup butter, cold
Filling:
1/2 cup sugar
3 tbsp cornstarch
2 & 1/2 cups blueberries
1 tsp lemon juice
INSTRUCTIONS:
Coat a 9X9 baking pan with nonstick spray and line with parchment paper.
In a medium bowl, combine the flour, oats, brown sugar and salt. Cube the butter and use a pastry blender to mix until a rough sand texture forms; there will be some clumps with the oats.
Press half of the crumble mixture into the bottom of the pan tightly to form a crust. Set the rest aside for the topping.
In another medium bowl, sprinkle the sugar and cornstarch over the blueberries and mix until evenly coated. Lastly, add the lemon juice and mix to combine. Spread evenly on top of the crust.
Add the remaining crumble mixture on top. Press mixture down lightly to bring everything together.
Refrigerate for 30 minutes to allow everything to set. The original recipe said this step was not to be skipped! Meanwhile, preheat the oven to 350 degrees.
Bake uncovered for 35 minutes or until lightly golden. Allow to cool slightly before serving.
If you make this treat, tag us on social media! And let us know if you want to see the cheesecake recipe next!
