Lemon Blueberry Crumble Bars

Lemon Blueberry Crumble Bars is a side dish that serves 9. One serving contains 389 calories, 10g of protein, and 25g of fat. For $1.72 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 137 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 50 minutes. If you have maple syrup, lemon juice, rolled oats, and a few other ingredients on hand, you can make it. It is brought to you by Fit Foodie Finds. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, you might also like recipes such as Lemon Blueberry Crumble Bars, Blueberry Lemon Crumble Bars, and Blueberry Lemon Shortbread Crumble Bars.

Servings: 9

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions First, preheat oven to 350F and spray an 88-inch pan with coconut oil cooking spray and set aside. Next, mix all crust/crumble ingredients together in a medium/large mixing bowl. Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled 88 pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping). Bake crust at 350F for 10 minutes. Remove crust and set aside. Next, place all ingredients for the berry filling into a medium sauce pan. Turn heat to high and bring filling to a boil, stirring often and breaking up the blueberries. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring. Once the berry filling has thickened, pour on top of the crust. Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350F. Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!

 

Step by step:

1. First, preheat oven to 350F and spray an 88-inch pan with coconut oil cooking spray and set aside.

2. Next, mix all crust/crumble ingredients together in a medium/large mixing bowl.

3. Then, take 2/3 of the mixture and press it evenly onto the bottom of the oiled 88 pan. Set the rest of the crust/crumble mixture aside (this is what you will use for the crumble topping).

4. Bake crust at 350F for 10 minutes.

5. Remove crust and set aside.

6. Next, place all ingredients for the berry filling into a medium sauce pan. Turn heat to high and bring filling to a boil, stirring often and breaking up the blueberries. Once boiling, turn heat down to low and let simmer for 10-15 minutes. Continue stirring.

7. Once the berry filling has thickened, pour on top of the crust.

8. Spread the rest of the crumble mixture over the top of the berry filling and then bake for another 10 minutes at 350F.

9. Let cool for 20 minutes before placing into the fridge for at least 2 hours to let the filling set. Slice and enjoy!

Nutrition Information:

covered percent of daily need