Blueberry crumble traybake bars

    (50)
    1 hour 45 min

    Fresh blueberries make a terrific and sweet filling for this easy traybake. Serve as bars or with a scoop of ice cream for a lovely summer dessert.


    1 person made this

    Ingredients
    Makes: 24 bars

    • 200g plain flour
    • 120g quick cooking oats
    • 300g caster sugar, divided
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon bicarbonate of soda
    • 175g cold butter
    • 300g fresh blueberries
    • 2 tablespoons cornflour
    • 2 tablespoons lemon juice

    Method
    Prep:15min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr45min 

    1. Preheat oven to 190 C / Gas 5. Grease a traybake tin or baking dish.
    2. Combine flour, oats, 200g caster sugar, cinnamon and bicarbonate of soda in a large bowl. Rub butter into flour mixture until it resembles coarse crumbs. Reserve about 300g of the crumble mixture. Press remaining crumble into the prepared tin or dish to form a base.
    3. Bring blueberries, remaining 100g caster sugar, cornflour and lemon juice to the boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over base and sprinkle with reserved crumble mixture.
    4. Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.

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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (44)

    by
    15

    “WE’VE GOT A WIIIIIIINNER!!” So said the voice bellowing from the family room into the kitchen, where I was cleaning up after supper. Truth be told, I was surprised; I was not expecting that great a review of these bars from Hubs at all. They looked a little dry to me. In fact, I thought maybe I had over baked them. Earlier, as I was putting these bars together, I was a little disappointed; the blueberry filling looked skimpy to me. Throwing caution to the wind, I tossed in another handful of berries, filling up the “blank” spaces, so I knew I had to be sure to bake them long enough. I hoped for the best. Well, it obviously was okay. But I still had to see for myself. Hubs, neat freak that he is, used a fork. I did not, and the bar held together nicely. Also, I’m glad I threw in that extra handful of blueberries, but I would have liked a little extra juiciness, so if I make these again, I’ll have to remember to increase all filling ingredients “by a handful.” (For a half recipe in an 8x8" pan) These are fresh tasting, flavorful and buttery and, interestingly, the next day the topping is still as it came out of the oven, not soggy as I had expected.  -  07 Jul 2015  (Review from Allrecipes US | Canada)

    by
    13

    I made these bars with raspberry jam instead of the blueberry mixture and omitted the cinnamon. They were so easy to make and tasted great. I did end up baking them longer than the recipe stated in order to get them browned on top, and I had no trouble with getting the crust to stay together. This is a keeper- I  -  20 Jul 2014  (Review from Allrecipes US | Canada)

    by
    9

    This is the first dessert I have ever made. It was easy, fun, and delicious. I can easily see myself making this in the future. The lemon juice really gave a kick to it. I added some frozen yogurt and it was superb. I used fresh blueberries from our blueberry bushes. We ate almost all of it. I added a more blueberries than the recipe said so there would be more of a blueberry taste rather than an oat taste.  -  04 Aug 2014  (Review from Allrecipes US | Canada)

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