Friday, October 16, 2009

Apple Blueberry Crumb Bars

Apple Blueberry Crumb Bars CU

Yes it's another apple recipe! Only a few left, I promise!
What can I say - I have a huge bag to use up!!
I did throw some blueberries in the mix this time though.

The weather here has turned cold and damp. We have a whole weekend of rain in the forecast, so I'll be in the kitchen cranking up the stove.

Our vacation week is coming to an end. We had a nice relaxing week at home (with the exception of Evan's broken arm, that wasn't so relaxing). Today I'm switching the closets over to our winter clothes. Time to don the face mask. The worse allergy attack I ever had was changing over closets and not wearing one.

Tati's Mom & sister were here from Slovenija so we spent a lot of time with them. Tati's sister Mateja stocked up on hot sauce and triple antibiotic, two things which apparently you can't readily purchase in Slovenija. Who knew??

I baked up a few treats while they were visiting, including these crumb bars.

I found these luscious Apple Blueberry Crumb Bars
Farmgirl Fare.

These are the perfect breakfast treat (or any other time really).

Loaded with apples and blueberries
and filled with crunchy oats and brown sugar.
They were so delicious.

Make sure to cook them until the tops look pretty dried out or you will end up with soggy bars and that ain't a good thing.

Apple Blueberry Crumb Bars Stacked

Apple Blueberry Crumb Bars
Printable recipe

Bottom Layer
2 cups old-fashioned oats
1 cup all-purpose flour
1 cup (packed) light brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

12 Tablespoons (1-1/2 sticks/6 ounces) butter, melted
1 teaspoon pure vanilla extract

Top Layer

1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/4 oz) butter or natural vegetable oil sticks

Middle Layer
2 cups fresh or frozen blueberries
3 generous cups unpeeled chopped apples (about 5 small/19 oz)
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg (1/2 teaspoon if pre-ground)

For the Bottom Layer:
Heat the oven to 425 degrees. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.

For the Top Layer:
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.

For the Middle Layer:

Place the blueberries and apples in the bowl you mixed the bottom layer in. Add the sugar, flour, cinnamon, and nutmeg and toss until well combined.

Sprinkle the top layer evenly over the fruit mixture. Bake at 425 degrees for 15 minutes, then lower the oven temperature to 350 degrees and bake until the top is golden and looks "dry," but the edges aren't too brown, about 25 to 35 minutes. Let cool in pan on a wire rack. Serve warm or at room temperature, with ice cream if desired. Store leftover bars in a cool place or refrigerate. They may also be individually wrapped in plastic and frozen.

Apple Blueberry Crumb Bars ECU
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