Blueberry Lemon Crumble Bars

Prep time: 15min
Total time: 130min
Serves 16
3 cups
fresh blueberries
750 mL
1/2 cup
sugar
125 mL
1
lemon, zested and juiced
0
1 tbsp
cornstarch
15 mL
2 tbsp
hot water
30 mL
2 1/2 cups
large flake oats
625 mL
1 1/4 cups
All Purpose Flour
300 mL
1 cup
lightly packed brown sugar
250 mL
1/4 tsp
salt
1 mL
1 1/2
sticks (3/4 cup) Churned Salted Butter Sticks, cubed
175 mL
1 Bar
calories
270
fat
10 g
saturated fat
6 g
carbs
41 g
protein
3 g
cholestrol
25 mg
fibre
2 g
sodium
100 mg

Directions

  1. Preheat oven to 350°F (180°C). Line an 8-in. (2 L) square baking pan with parchment paper. Set aside.

  2. In a saucepan set over medium-high heat, combine the blueberries, sugar and 1/3 cup (75 mL) lemon juice and bring to a boil. Reduce heat to simmer and cook until berries are tender, about 10 min. Whisk cornstarch with hot water until smooth and stir into blueberry mixture. Bring to a boil again and cook until thickened, about 1 min. Transfer to large bowl and cool, 10 min. Press plastic wrap onto the surface of blueberry mixture to prevent a skin from forming and chill until cold, 1 hour.

  3. In a bowl, stir together the oats, flour, brown sugar, 1 tbsp (15 mL) lemon zest and salt. Using a pastry cutter or 2 knives in a criss-cross motion, cut in butter until crumbly. Press 2/3 of the mixture into prepared pan. Spread cold blueberry mixture overtop. Sprinkle with remaining mixture. Bake until golden, about 45 minutes. Cool in pan before cutting.