Oh, Summertime. You and your delicious, delicious fruit. I saw a picture of blueberry crumb bars on my Instagram feed and had to make this recipe. I feel like I'm always making larabars or millet flour banana bread with flax seeds that it felt really good to be baking a traditional fruit dessert. Everyone has gone all #paleo and #whole30 that it almost felt sinful making this recipe. This is a home run kind of a treat, the kind that everyone loves. It tastes classic, with well balanced flavors and textures and I am so making this again, and again, and again. I adapted this recipe from Smitten Kitchen. I added more blueberries and some shredded coconut. Not the sweet, baking kind, the healthy kind. And I changed up the topping by adding in some rolled oats. You can easily just follow the link and adhere to the original suggestions. While they are technically bars, heat a piece up and add a scoop of vanilla ice cream and you feel like you're eating a crisp or crumble, or pie. We all love blueberries, so please make this before the end of the summer, you'll love blueberries even more for being so darn giving.
1.5 c sugar
1 t baking powder
3 c flour
1 c butter (2 sticks)
1 egg 1/4 t salt
zest and juice from 1 lemon
5 c blueberries (you could easily do 4)
5 t cornstarch
2 T c shredded coconut
1/2 c rolled oats
1 T grape seed oil
1 T brown sugar
Preheat oven to 375 and line a 9x13 pan with parchment paper. In a medium bowl with clean, dry blueberries, add cornstarch, lemon juice, coconut and 1/2 cup sugar. Stir gently. In another bowl mix 1 cup sugar, 3 cups flour, baking powder, salt and lemon zest. With a fork or pastry cutter blend in butter and egg. Butter is suppose to be cold but mine was actually at room temperature. Dough will be slightly crumbly. Pat 3/4 of the dough into the baking pan. Dump and spread blueberries over base. Add oats, brown sugar and grape seed oil to remaining dough. I loved the added texture the oats give, but they need some moisture which is why I added some grape seed oil. You could easily add some more butter. Sprinkle remaining dough mixture over top of blueberries. Bake for 45 minutes or until slightly brown. Keep an eye on it toward the end, all ovens are different and you may want to add foil if the topping is getting too brown too soon. Cool completely before cutting it, in fact, I chilled it in the fridge overnight. Store in airtight container in the fridge.
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