Ingredients
Method
- Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving extra paper hanging over the sides for easy lifting later.
- Combine the flour, 1 cup oats, brown sugar, baking powder, lemon zest, cinnamon, and salt in a mixing bowl until evenly blended.
- Pour the melted butter into the dry ingredients and stir until moist crumbs form with no dry patches remaining.
- Press about two-thirds of the crumble mixture firmly into the prepared pan to create an even crust layer.
- Bake the crust for 10 minutes until lightly set, then remove the pan from the oven and let it cool slightly.
- Add the blueberries, granulated sugar, cornstarch, and lemon juice to a saucepan and cook over medium heat while stirring gently until the berries become glossy and the mixture starts to thicken slightly.
- Remove the berry mixture from the heat and stir in the lemon zest for extra flavor.
- Spread the warm blueberry filling evenly over the prebaked crust.
- Mix the remaining 2 tablespoons of oats into the reserved crumble mixture, then scatter it evenly over the blueberry layer and lightly press it down.
- Bake the bars for 45 to 55 minutes until the crumble topping turns lightly golden and the blueberry filling bubbles around the edges.
- Place the pan on a wire rack and allow the bars to cool completely before slicing for cleaner squares.
- Lift the dessert from the pan using the parchment overhang and cut into 16 even bars before serving.
Nutrition
Notes
These blueberry crumble bars taste like a cozy summer pie tucked into an easy handheld dessert. The buttery oat topping and jammy berry filling make them perfect for sharing at family gatherings or slow weekend afternoons.