The wonderful Ina Garten gives me yet another simple and easy recipe to add to my arsenal! I love desserts that can be made ahead and stored at room temperature until you are ready for them. These blueberry crumble bars were so quick to put together and baked while I accomplished other things around the house. For such a simple recipe, consisting mostly of ingredients you probably have lying around the kitchen already, it sure delivers a HUGE flavor punch.
To make myself feel better, these bars do have 2 big ol’ sticks of butter in them, I cut the bars into 12 squares (instead of the 9 recommended in the recipe). I swapped out the almonds in the original recipe for walnuts and the jam for blueberry instead of raspberry; there is something so harmonious about blueberries and walnuts together. Plus, I have been blueberry crazy this summer after stocking up at the farmer’s market. The basics of the recipe for the crust/topping have the potential to be combined with numerous flavor combinations to match your mood or the season.
Here is a link to the original recipe:
Note: My version is only very, very, slightly tweaked from Ina’s recipe.
- 2 sticks room temperature butter
- 3/4 c. sugar
- 1 tsp vanilla extract
- 2 1/3 c. flour
- 1/4 tsp salt
- 10 oz blueberry preserves
- 1/3 c. granola
- 1/4 c. chopped walnuts
Preheat oven to 350 degrees F.
Mix butter, sugar, vanilla extract together until well blended. Add flour and salt; mix until mixture comes together into one.
This is the basic dough that you can use in the future if you want to customize the flavor combinations.
In a square 8×8 baking dish pat 2/3 of the dough into the dish so it is even on the bottom and comes up on the sides to form a “crust”. Spread the blueberry preserve over the bottom of the baking dish leaving a border around the edge.
With the remaining 1/3 dough use your fingers to work the pieces of granola into the dough. Break up into large chunks and cover the preserve then sprinkle with chopped walnuts.
Bake 45 minutes until golden brown; if using a glass pan the cookie crust will look tan and set. Cool, then slice into bars and devour! Your kitchen will smell delicious and you will hardly be able to resist these gorgeous fruit bars. Thank you Ina; what a wonderful recipe to share with my family. Enjoy!