Enjoy these easy blueberry pie bars with a streusel topping, perfect for a handheld dessert.
Author:Cat
Prep Time:20 min
Cook Time:40 min
Total Time:60 min
Yield:12 bars 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
1 1/2 pounds fresh or frozen blueberries
1/4 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, beaten
1 tablespoon milk
Instructions
Preheat your oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, combine flour, oats, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Press two-thirds of the crumb mixture evenly into the bottom of the prepared pan.
In a separate bowl, gently toss blueberries with granulated sugar, cornstarch, lemon juice, lemon zest, cinnamon, and nutmeg.
Pour the blueberry mixture over the pressed crust.
Crumble the remaining one-third of the streusel mixture evenly over the blueberries.
In a small bowl, whisk together the egg and milk. Brush this egg wash over the streusel topping.
Bake for 35-45 minutes, or until the topping is golden brown and the blueberry filling is bubbly.
Let the bars cool completely in the pan on a wire rack before cutting into squares.
Notes
For a crispier topping, you can bake the streusel mixture separately for about 10 minutes before adding it to the bars.
These bars can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature.
If using frozen blueberries, do not thaw them before mixing with the sugar and cornstarch. You may need to add a few extra minutes to the baking time.