Blueberry Crumb Bars

Name: Blueberry Crumb Bars
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 118 milliliters sliced almonds; 425 grams cups fresh blueberries (about or one 12-ounce package frozen blueberries (do not thaw); 237 milliliters (packed) golden brown sugar; 0 teaspoons ground cinnamon; 1 teaspoon finely grated lemon peel; 237 milliliters old-fashioned oats; 283 grams cup blueberry preserves; 1 teaspoons salt; 237 milliliters (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Need From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up ground cinnamon, almonds, butter, and a few other things to make it today.

Instructions

Preheat oven to 375°F. Butter bottomof 13x9x2-inch metal baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Whisk flour,oats, sugar, salt, and cinnamon in large bowl.

Ingredients you will need

Cinnamon

All Purpose Flour

Sugar

Oats

Salt

Equipment you will use

Whisk

Bowl

Add 1 cup butter; rub in with fingertips untilmixture sticks together in small clumps.

Ingredients you will need

Butter

Dry Seasoning Rub

Transfer 2 cups to medium bowl; mix inalmonds and reserve for topping.

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Bowl

Press remaining crumb mixture evenlyonto bottom of prepared pan.

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Frying Pan

Bake crustuntil golden and just firm to touch, about 22minutes. Cool 10 minutes.

Equipment you will use

Oven

Mix all ingredients in mediumbowl.

Spread evenly over crust in pan, thensprinkle reserved topping over.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake bars until filling bubbles thickly atedges and topping is golden brown, about 40minutes; cool in pan on rack.

Equipment you will use

Oven

Frying Pan

Cut lengthwiseinto 4 strips, then cut each strip into 6pieces, forming 24 bars.

These bars are bestenjoyed on the day they’re baked. If you'dlike to get a head start on the recipe, thecrust and crumb topping can be made twodays ahead. Cover separately and chill.