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.
Ingredients:
Filling
- 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.
Via Overstock
Honestly, I was a
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?
I followed you on WB... can't wait to continue to read about your adventures!
ReplyDeleteThey look delicious!
ReplyDeleteHonestly, 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!
ReplyDeleteThat 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. :)
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.
ReplyDelete