Blueberry crumb bars from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • psarrett on February 11, 2024

    Very easy and very tasty. Best eaten on the day they're made-- the crumb loses its crispness as time passes.

  • Frogcake on March 25, 2019

    Yum. These also freeze very well.

  • Frogcake on April 17, 2017

    Fabulous! These satisfied my craving for blueberry bars. I used four cups of frozen blueberries with successful results. After I patted the base into the baking dish I realized that I forgot to add lemon and rind. So I added half the rind and lemon juice to the crumble topping and the remainder to the blueberry filling. I also sprinkled a tablespoon of large rolled oats onto the base before putting in the filling (because I really like oats in my blueberry bars). Really worked for me! Will make these again.

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