Or, what do you do with the end of an amazing blueberry summer?
That’s what I found myself pondering, earlier this week, when I realized that I had in my possession what was probably the last quart of blueberries from this amazing blueberry season. I don’t know if it’s because it was so rainy earlier this year, or if it was because it was so cool, but the blueberries have been absolutely amazing this year. So sweet, so juicy, in a word, perfect, just like this summer.
And then it hit me. I had been so busy eating my blueberries in yogurt, on cereal, and–let’s just be honest here–by the handful straight from the container, that I hadn’t made one of my all time favorite berry delivery vehicles all summer! Which is really a shame, since it’s wonderful, and blueberries are what sent it launching two summers ago.
So without further ado, here it is, my famous berry crumble recipe, with blueberries.
Berry Crumb Bars
Adapted from AllRecipes.com, a variation is also available at smitten kitchen.
I find that this recipe works wonderfully with whatever berries are in season (I LOVE cranberries in it during the fall) but blueberries give you a really classic all-American summer dessert.
Ingredients:
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup (2 sticks) unsalted butter cold
1 egg
1/4 teaspoon salt
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
DIRECTIONS
Preheat the oven to 375 degrees F. Butter the bottom of a 9×13 inch pan.
In a medium bowl, stir together 1 cup sugar, 3 cups flour, salt and baking powder. Use a fork or pastry cutter to blend in the butter and egg–when ready mix should look like coarse bread crumbs. Pat half of dough into the prepared pan.
Place the blueberries in another bowl, pour sugar and cornstarch over top and toss to mix. Sprinkle the blueberry mixture evenly over the crust. Spread remaining dough over the berry layer.
Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares. Yield 24-36 squares, depending on how big you cut them.
These bars are best the first two days after you make them, they start to get soggy after that. But don’t worry, I really don’t think they’ll last that long. Behold the damage we did in just a few hours.
{ 0 comments } | 
Print This Post
| 
Email This Post
|
