Blueberry Cookie Crumble Bars
These Blueberry Cookie Crumble Bars are comprised of a shortbread cookie crust, a delicious blueberry filling, an excellent crumble over the top and are then drizzled with a creamy almond glaze. These are sure to be a hit anywhere they go!
I absolutely love desserts that can be served anywhere anytime of year. These Blueberry Cookie Crumble Bars are a hit for any occasion. They have a wonderful blend of textures and flavors.
Blueberry and almond pair so well together. These bars are a combo of gooey, chewy and crunchy. I am sure these will be loved by you just as they were by me and my family.
Blueberry Cookie Crumble Bars
Author: Nikki
Ingredients
Blueberry filling
- 3 cups blueberries
- 6 Tablespoons sugar
- 6 Tablespoons water
- 1½ Tablespoons Lemon juice
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla
Crumb topping
- ½ cup cold butter
- ¾ cup rolled oats
- ¾ cup brown sugar
- ¾ cup flour
Shortbread Cookie Crust
- 1 cup melted butter
- ½ cup sugar
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 2 cups flour
Almond glaze
- ½ cup powdered sugar
- 3 Tablespoons heavy cream
- ½ teaspoon almond extract
Instructions
Make filling first
- In a medium sauce pan add blueberries, water, sugar, lemon juice, and sugar. Cook over medium heat stirring constantly until blueberries soften and filling thickens. Remove from heat and set aside.
Crumb topping
- In a medium bowl cut cold butter into small pieces.
- Add oats, sugar, and flour.
- Using either a fork or your fingertips mix all ingredients together until well combined and crumbly.
Shortbread Cookie Crust
- Preheat oven to 300 degrees F.
- Spray a 9x13 baking dish with vegetable spray.
- In a medium bowl combine butter, sugar, vanilla, and salt. Mix well.
- Add flour and mix until it is just combined. Do not over mix.
- Press dough evenly into the bottom of the baking dish and bake for 15 to 18 minutes or until well set.
- Remove from oven and spread blueberry filling over the top of the crust.
- Sprinkle crumb topping over the filling and return to the oven for 30 to 35 minutes.
- Remove from oven and allow to cool.
Almond Glaze
- While bars are cooling, combine the glaze ingredients together in a bowl and mix well.
- When bars are cooled, drizzle the glaze over the top.
- Cut and serve.
Enjoy!
Patti
My daughter and I are trying to be gluten-free. Would this recipe work with a gluten free baking mix flour instead of wheat flour? We love anything blueberry and this just sounds so good!!
Joy M. Kramer
Hi, I enjoy your recipes and print out many. I liked this one, Blueberry Crumble Bars, because I like crumble for one and I had all the ingredients--which is somewhat unusual. I did note a small mistake though. In the filling first part it says sugar twice but not cornstarch. Anyone who read the ingredient list would know that that was in the filling. But just thought maybe you'd want to edit it. I intend to make it next week, right now anyone who would want to eat it is still denying themselves for Lent. So there it sits waiting...
Thank you for your good recipes and enjoyable blog. I have also read about your family.
Joy Kramer
Great for crafting!
I gave this a go but it did not come out like yours. Why do my things always come out a lot less stable? Haha. It's just a bit crumblier than one would like. I know it's not the recipe because your pics look amazing. It's my inability to follow a recipe! Nevertheless, I was able to consume most of it while crafting over the last couple of days :) Naomi.
Sophi Goss
I'm going to try these with strawberries!
jen in pa
these look amazing! i just wanted to check to see if the cornstarch and vanilla are added at the same time as the water and sugar to the blueberry mixture since it's not in the instructions. also, is 300 degrees the correct temperature?
love your recipes!