These Blueberry Crumble Bars have a sweet blueberry compote between a buttery shortbread base and a graham crumb crumble topping. So delectable and freeze well too.
Deliciously unique Crumble Bars
Well, we would be remiss if we didn’t add a Holiday treat using some delicious wild Newfoundland blueberries and these crumble bars are just the ticket.
We have the best low-bush blueberries in the world here which get particularly sweet and intensely flavoured in the short growing season.
I’ve used them to make a simple blueberry compote to fill these crumble bars with a simple shortbread-like base and a delicious graham crumb crumble topping.
Another freezer-friendly recipe to make in advance of your seasonal festivities.
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Blueberry Crumble Bars
These blueberry crumble bars have a sweet blueberry compote between a buttery shortbread base and a graham crumb crumble topping. Freezer friendly too!
Ingredients
For the Shortbread Base
- ¾ cup butter
- ⅓ cup sugar
- 1½ cups flour
For the Blueberry Compote
- 2 cups blueberries fresh or frozen
- 1/2 cup sugar
- ¼ cup water
- 1 tablespoons rounded corn starch
For the Graham Crumble Topping
- 1 tsp baking powder
- ¾ cups graham cracker crumbs
- ⅔ cups flour
- ⅓ cup brown sugar
- ½ cups butter cut in small cubes
Instructions
- Combine the butter, sugar and flour until the butter is fully incorporated in the flour. You can do this with your fingertips or pulse it together in a food processor if you like.
- Press into the bottom of a greased and parchment paper lined 9×9 inch baking pan. Bake for 15 minutes. Remove from oven
- Bring the berries and sugar to a gentle boil.
- Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly.
- Boil gently for 1 additional minutes stirring constantly.
- Cool for several minutes, stirring often, while you prepare the crumble topping.
To make the shortbread base
To make the Blueberry Compote
To prepare the crumble topping
- In a large bowl, toss together the baking powder, graham cracker crumbs, flour and brown sugar.
- Using your fingers, rub the butter thoroughly through the dry ingredients.
- Spread the blueberry compote on top of the shortbread layer.
- Press the crumble mixture together in handfuls so that it holds together and break off chunks of crumble all over the top of the prepared blueberry compote filling.
- Press down very lightly and bake for about 20-25 minutes at 350 degrees or until the top is golden brown.
- Cool completely in the pan before cutting into squares or bars.
- This cookie bar recipe is freezer friendly too.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 270Total Fat 11gSaturated Fat 7gUnsaturated Fat 5gCholesterol 28mgSodium 145mgCarbohydrates 39gFiber 1gSugar 16gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Adele Collins
Friday 2nd of February 2018
Is looks like there is 4 layers but only instructions for 3... is there something missing?
Barry C. Parsons
Sunday 4th of February 2018
Nope, you are just seeing the bottom browning as an extra layer. It isn't.
Mary Lou
Friday 15th of July 2016
Great recipe, like everything about it and look forward to baking the other crumble recipes. Thanks!
Liz
Saturday 21st of May 2016
Another wonderful recipe, Barry. Thank you.
Dondi
Monday 4th of April 2016
These were amazing. I did change the shortbread base for one I like better from another recipe (Sally's Baking Addiction Caramel Apple Pie Bars recipe) and I subbed half of the blueberries for elderberries, which grow abundantly in Northern Colorado and I almost always have in my freezer, but the rest of this recipe is totally on point and it's the best recipe I've baked in the past year...and I bake all. The. Time. Like 3-4 times a week some weeks. My friends and colleagues were all thrilled recipients of these bars. My climbing partner even posted a photo of him and another climber munching on them at the gym wall. My boss, an avowed blueberry fanatic, absolutely loved these. Thank you.