Blueberry Almond Crumble Bars
These bars hit different than regular blueberry desserts. The almond flour in the crumble adds this nutty richness that makes store-bought seem flat.
You get three distinct layers that somehow taste perfect together.
Fresh Versus Frozen Blueberry Strategy
Fresh blueberries work best here, but frozen ones need special handling. Don’t thaw frozen berries – toss them straight from freezer with a tablespoon of flour. This prevents them from bleeding purple juice all over your bars and turning the base soggy.
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Press That Base Layer Hard
Your bottom crust needs serious compression to hold everything together. Use the bottom of a measuring cup to really pack it down. Press until you can’t make any more indentations. A loose base means crumbly disaster when you try to cut clean squares.
Why Your Crumble Turns Dense
Cold butter makes the difference between fluffy crumble and dense chunks. Cut your butter into small cubes, then chill them for 15 minutes before mixing. Work quickly with your fingers to keep those butter pieces distinct. Warm butter creates paste, not crumble.
Getting Clean Square Cuts
- Wipe your knife clean between each cut to prevent dragging crumbs and filling across the bars.
- Chill the cooled bars for 30 minutes before cutting for the cleanest edges and easiest removal from pan.
Frequently Asked Questions
Will these bars hold their shape for transport?
Yes, once completely cooled they’re sturdy enough for packing. The pressed base layer keeps everything together even when handled.
How long do they stay fresh at room temperature?
Cover and store for up to 3 days. The almond flour actually helps them stay moist longer than regular crumble bars.
Should I reduce sugar when using sweet blueberries?
Keep the sugar amounts as written. The granulated sugar helps create the gel that holds the filling together, not just sweetness.
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Blueberry Almond Crumble Bars
Ingredients
Base
Filling
Crumble
Equipment Needed
- 9×9 inch baking pan
- Large mixing bowls
- Measuring cup for pressing
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×9 inch baking pan with parchment paper, leaving overhang for easy removal.
- Make base layer: Mix 2 cups flour, 1/2 cup brown sugar, and salt in a large bowl. Add cold butter cubes and egg. Mix with your fingers until mixture holds together when squeezed.
- Press base: Press mixture firmly into prepared pan using bottom of measuring cup. Make sure it’s evenly distributed and well-compressed.
- Prepare filling: Combine blueberries, granulated sugar, cornstarch, lemon juice, and vanilla in a bowl. Toss gently until berries are coated.
- Add filling: Spread blueberry mixture evenly over pressed base layer.
- Make crumble: Mix almond flour, 1/2 cup all-purpose flour, brown sugar, and cinnamon. Add cold butter cubes and work with fingers until mixture forms coarse crumbs. Stir in sliced almonds.
- Top with crumble: Sprinkle crumble topping evenly over blueberries.
- Bake bars: Bake for 35-40 minutes until top is golden brown and filling is bubbling around edges.
- Cool and cut: Cool completely in pan before lifting out using parchment overhang. Cut into 16 squares.
Nutrition Facts
Per Serving (1 bar)
