Blueberry Crumble Pie Bars

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Blueberry Crumble Pie Bars

These pie bars are packed with a layer of juicy, fresh blueberries sandwiched between a shortbread base and a crumble topping. They make an easy treat to put together with minimal fuss--and the jam-like berries are sweet-tangy good! See step-by-step photos and instructions here on how to make these Blueberry Crumble Pie Bars.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: bars

Calories: 168kcal

Author: Kathy Kingsley

Ingredients

Crust

1 ½ cups all-purpose flour
⅔ cup packed light brown sugar
¼ teaspoon table salt
10 Tbs.1 ¼ sticks unsalted butter cold and cut into small pieces
1 large egg
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Filling

3 cups fresh blueberries
1 Tablespoon cornstarch
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon table salt

Topping

1 cup all-purpose flour
⅓ cup packed brown sugar
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon table salt
6 Tablespoon butter melted

Instructions

Preheat the oven to 350°F.
Make the crust. Grease the bottom and sides of a 9-x-13-inch pan. Line the pan with a sheet of foil or parchment so it extends over two sides of the pan.
Combine the flour, sugar, and salt in the bowl of a food processor and pulse a few times to blend. Add the butter and pulse just until mixture resembles coarse crumbs. In a small bowl, mix the egg, vanilla and lemon zest. Add to the flour mixture and pulse just until blended and crumbly (do not over process). Scrape the mixture into the prepared pan and press into an even layer.
Make the filling: In a medium bowl, mix the sugar, cornstarch, cinnamon, ginger, and salt. Add the blueberries and toss to coat. Scatter the blueberry mixture over the crust.
Make the topping: In a medium bowl mix the flour, both sugars, the cinnamon, and salt. Add the melted butter and mix with a fork until the mixture comes together. Sprinkle the topping over the filling.
Bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Set the pan on a wire rack to cool completely. Lift the bars out of the pan, using the ends of the foil or parchment. Cut into 24 bars and serve.

Notes

Store the bars in an airtight container at cool room temperature for up to 3 days.

More delicious blueberry recipes:
Lemon Blueberry Scones
Blueberry Cheese Crumbcake
Lemon Blueberry Coffeecake

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