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Blueberry Almond Crumble Bars

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Buttery dessert bars with a tender almond crust, juicy lemon-kissed blueberry filling, and a golden crumble topping with sliced almonds. These easy-to-slice bars are perfect for dessert, brunch, picnics, or an afternoon treat.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds
  • 3 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides, and lightly grease any exposed areas of the pan.
  2. Combine the all-purpose flour, almond flour, 3/4 cup granulated sugar, baking powder, and 1/4 teaspoon salt in a large mixing bowl.
  3. Add the cold cubed butter and work it into the dry ingredients with a pastry cutter or your fingertips until the mixture is coarse and crumbly.
  4. Add the egg, 1 teaspoon vanilla extract, and almond extract. Gently mix until moist crumbs form without overworking the mixture.
  5. Set aside approximately one-third of the crumble mixture for the topping. Firmly press the remaining mixture into an even layer in the bottom of the prepared pan.
  6. In a separate bowl, gently toss the blueberries with 1/3 cup granulated sugar, cornstarch, lemon juice, lemon zest, 1/2 teaspoon vanilla extract, and a pinch of salt until evenly coated.
  7. Spread the blueberry mixture evenly over the prepared crust, distributing the berries all the way to the edges.
  8. Scatter the reserved crumble mixture over the blueberries. Sprinkle the sliced almonds evenly over the top and gently press some into the crumble.
  9. Bake for 40 to 45 minutes, or until the crumble is golden brown and the blueberry filling is bubbling around the edges. If the almonds brown too quickly, loosely cover the pan with foil near the end of baking.
  10. Cool completely in the pan for about 1 hour so the blueberry filling can thicken and set.
  11. Use the parchment overhang to lift the slab from the pan. Cut into 16 squares with a sharp knife and serve.

Notes

  • Frozen blueberries can replace fresh blueberries. Use them directly from frozen and allow a few additional minutes of baking time if needed.
  • For a mixed berry variation, replace some of the blueberries with raspberries, blackberries, or chopped strawberries.
  • Increase the almond extract or sliced almonds for a stronger almond flavor.
  • Additional lemon zest or orange zest can be used for a more citrus-forward filling.
  • Drizzle completely cooled bars with vanilla or lemon glaze, or dust with powdered sugar for a sweeter finish.
  • White chocolate chips can be added to the crumble topping for a richer variation.
  • Cool the bars completely before slicing because the blueberry filling thickens significantly as it cools.
  • Store in an airtight container at room temperature for about 1 day or refrigerate for up to 5 days.
  • Freeze individually wrapped bars for up to 2 months and thaw in the refrigerator or at room temperature.
  • To serve warm, reheat individual bars at 300°F (150°C) for 5 to 8 minutes.

Nutrition

Find it online: https://thefamilycooking.com/blueberry-almond-crumble-bars/