Blueberry Oatmeal Crumble Bars - a simple summer dessert made with fresh (or frozen!) blueberries and a buttery brown sugar oat crust and crumb topping.
I love making desserts in the summer with fresh, in-season berries and fruits! We have a ton of juicy, ripe strawberries in our garden right now, the raspberries will be ready in a few weeks, and local blueberries will be plenteous very soon as well!
And the peaches in August or September!! We usually get a few 20-pound boxes of fresh peaches from the Okanagan at the end of August and, boy oh boy, are they delicious! Peaches galore! Stay tuned for fun recipes using fresh peaches coming later this summer!
How to make Blueberry Oatmeal Crumble Bars:
First, we start with the crust/crumb topping. Large flake oats, flour, dark brown sugar, and baking powder. Cut in some cold butter to form a crumby crust. Press half of the crust mixture into a pan lined with parchment paper.
Then we work on the blueberry filling. It's just white sugar, cornstarch, a little water, lemon zest, and, of course, blueberries! We will cook this over medium heat until it is thickened and no longer milky from the cornstarch. Pour the hot filling straight over our prepared crust. Lastly, crumble the remaining crust mixture over top of the filling. Bake for about 30 minutes in a 350℉ oven.
These Blueberry Oatmeal Crumble Bars would be amazing served warm with vanilla ice cream or cooled with whipped cream, or they are fabulous on their own!
If you make this recipe, I invite you to share an honest review in the comments below, or share on social media using #kneadsomesweets!
Blueberry Oatmeal Crumble Bars
- 9x9-inch baking pan
- parchment paper
- mixing bowl
- pastry cutter
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup dark brown sugar, packed
- 2 teaspoons baking powder
- ¾ cup cold salted butter, cubed
- ⅓ cup granulated white sugar
- 2 tablespoons cornstarch
- ¼ cup cold water
- zest of 1 lemon
- 2 cups fresh or frozen blueberries
- Preheat the oven to 350℉. Line a 9X9-inch pan with parchment paper, leaving parchment paper to hang over the sides of the pan.
- Whisk together the oats, flour, brown sugar, and baking powder in a large bowl. Cut in the cold butter cubes with a pastry cutter until the butter pieces are smaller than peas. Press ½ of this mixture into the prepared pan and set aside the rest for later.
- In a medium-sized saucepan, stir together the sugar, cornstarch, cold water, and lemon zest. Add the blueberries and cook over medium heat, stirring often, for about 5 minutes. The mixture should be thickened and no longer milky. Pour the hot filling over top of the crust and crumble the reserved crust mixture over top.
- Bake in the preheated oven for 28-30 minutes or until golden brown and fragrant. Serve warm with ice cream or cool with whipped cream. Enjoy!
Love and Cookies,