Blueberry Crumble Pie Bars

Blueberry Crumble Pie Bars

Blueberry Oatmeal Crumble Pie Bars are so easy and delicious! A simple jammy maple sweetened blueberry filling is sandwiched between two layers of a buttery oatmeal crumb mixture. Yields 9 to 16 - depending on how you cut it.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, bars, dessert, fruit dessert

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 129

Author Laurie McNamara

Equipment

USA Pan Bakeware Square Cake Pan 8 inch, Nonstick - Made in the USA

Ingredients

FOR THE CRUMB MIXTURE:

1 cup unbleached all-purpose flour
2/3 cup old fashioned rolled oats
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon fine salt
8 tablespoons unsalted butter melted
1 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract see notes

FOR THE FILLING:

1 pint blueberries about 2 cups
1/4 cup water
2 tablespoons maple syrup
1 tablespoon cornstarch
1 splash pure vanilla extract

US Customary - Metric

Instructions

PREPARE THE CRUMB MIXTURE:

Preheat your oven to 350℉ (or 180℃) and line a 8x8 square baking pan.
In a mixing bowl, measure and add flour, oats, sugar, cinnamon, nutmeg, soda and salt. Pour in the melted butter, vanilla and almond extract.
Press 1/2 into prepared pan and set aside.

PREPARE THE FILLING:

In a saucepan add the blueberries, water, maple syrup, cornstarch and a splash of vanilla extract.
Bring to a simmer, smash and stir as you go until thick.
Spread filling over the bottom and crumble remaing crumb mixture over top of the blueberries.
Bake on the middle rack of your preheated oven for 25 mintues, rotate halfway through.
Let cool before running a knife around the outside of the bars and using the parchment paper to lift it out of the pan.
Slice and serve as is or with vanilla ice cream.

Notes

If allergic, omit almond extact.

Nutrition