Blueberry Crumb Bars

The same dough is used for the crust and topping and is a cinch to make in the food processor. With recipes this easy, we all should be eating homemade desserts.

I received this recipe from Trixie Putnam, a parent of one of Katie’s high school classmates.  She is a talented cook and was an wonderful contributor to the Woodside Priory Community Cookbook.  I make this recipe with all types of summer fruits including apricots, peaches, plums, blackberries and even rubarb.  You might have to adjust the sugar and cornstarch depending on the sweetness and wetness of the fruit.  It is a great dessert for a crowd.  I serve it warm with vanilla ice cream.

Serves 12

For the Dough

1 cup sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup butter, diced in ¼ inch cubes, chilled
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)

For the Berries

4 cups blue berries
½ cup sugar
3 teaspoons cornstarch

Preheat the oven to 375 degrees F. Prepare a 9×13 inch pan with butter or vegetable spray.

For the dough, in a medium bowl, stir together sugar, baking powder and flour. Mix in salt and cinnamon, if desired. Add butter and with your fingers, rub the flour and butter together to get a rough crumb.  Mix in the egg to get a crumbly dough. Pat half of dough into the prepared pan.

For the berries, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before       cutting into squares.

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