Saturday, October 1, 2011

Blueberry Oatmeal Crumble Bars

In case you missed my guest post over on Silver Lining earlier this week, here are those Blueberry Oatmeal Crumble bars for your weekend enjoyment!

Thank you foodgawker and Pink Parsley for providing a recipe to break out my food processor for the first time.  I think these Blueberry Oatmeal Crumble bars included the largest number of new ingredients to buy for me.  I almost felt like a legit dessert baker.

- 3 cups fresh Blueberries
- 1 Tbs of Lemon Juice
- 1/2 cup Sugar
- 2 Tbs of Corn Starch

Crumble Crust
- 1 1/2 cup All Purpose Flour
- 1 1/2 cup Rolled Oats
- 1 cup Brown Sugar
- 3/4 cups Butter, soft & cut into 7 - 9 pieces
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/4 Tsp Cinnamon
- 1 Tsp Vanilla Extract

Right off the bat, I might have messed up this recipe.  For some reason when transcribing to my note pad I left off the Salt and had 1/2 tsp of Cinnamon instead of 1/4.  Note to self: Always double check!  Also it would probably help if you know how to convert pints into cups before you go shopping.  I tried to guesstimate, but didn't want to have too few so I purchased 3 pints.  I only used 1 and a half.  Guess that means I'll be making these again in the near future!

Anyways, onto the baking!  Preheat your oven to 350 degrees.

Combine the berries and lemon juice in a medium saucepan, cook over medium heat stirring often.  Continue to stir until soft and tender (about 8-10 mins).  Add in sugar and cornstarch, bring to a boil cooking 1-2 mins until thick.  Set aside.

For the crumble crust it suggests that you combine all of the ingredients into a food processor and pulse in 1 second intervals until coarse crumbs.  I had major issues with this.  All of my issues stemmed from the size of my food processor attachment, I think it was too small.  We received the Cuisinart PowerBlend Duet Blender and Food Processor for the wedding.  I'm guessing they have already upgraded from less than 6 months ago because it is no longer on the BBB website.

Honestly, I was a lot little frustrated that there was too much to put into the food processor at once.  I mixed what I could, and then added in the rest.  It wasn't perfect but it worked.

Set aside 1 1/2 cups of crumble for your topping, pressing the rest into the bottom of a greased 9 x 13 baking dish.  Use a spoon to drop the berries and a spatula to spread the mix.  Squeeze the clumps of the topping through your fingers, sprinkling over the filling.

Bake for 30-35 mins, until golden brown.  Let it cool before slicing it to serve.  These were soft, fruity and delicious!  I'm almost tempted to make it without salt again.  Do you think that 1/2 tsp would make a big difference?

Are you a fan of fruity desserts?  What's your favorite?


  1. I followed you on WB... can't wait to continue to read about your adventures!

  2. They look delicious!

  3. Honestly, I bake a lot, and I rarely put the salt in to things, because I never salt food EVER. The one thing I will put salt into is pastry when I make it. And more cinnamon is always better!
    That must be a wee food processor compared to mine, if that quantity of the crumble topping didn't fit in it. The Overstock page says it is a 3-cup... mine is a very old model, but I'd guess it's about a 9 cup after looking at some new ones. It can do pastry for one pie quite neatly, it's not quite big enough for a double batch (as I discovered when making wedding pies). I probably use the food processor more than my mixer because that's the way my mum cooked/baked when I was little. Although I do have a coveted KitchenAid mixer, so I make excuses to use it. :)

  4. Yes, it's so teeny tiny! I've never really used a processor before, so I went for the combo with the blender. If I find more recipes that require a processor, I might have to talk myself into a bigger one ;) We have a KitchenAid mixer (still in box), so I'm looking forward to breaking that out once we get into a house.