Blueberry Coconut Crumble Bars (Printable Version)
Golden oat crumble bars filled with sweet blueberries and coconut.
# What You'll Need:
→ Crumble Base and Topping
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 cups rolled oats
03 - 3/4 cup granulated sugar
04 - 1/2 cup light brown sugar, packed
05 - 1 cup unsalted butter, melted
06 - 1/2 cup unsweetened shredded coconut
07 - 1/2 tsp salt
08 - 1/2 tsp baking powder
09 - 1 tsp vanilla extract
→ Blueberry Filling
10 - 2 1/2 cups fresh blueberries (or frozen, thawed and drained)
11 - 2 tbsp lemon juice
12 - 1/3 cup granulated sugar
13 - 2 tbsp cornstarch
# How To Make:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a large bowl, combine flour, oats, both sugars, melted butter, shredded coconut, salt, baking powder, and vanilla extract. Mix until crumbly and well combined.
03 - Press two-thirds of the crumble mixture firmly into the bottom of the prepared pan to create an even base layer.
04 - In a separate bowl, gently toss blueberries with lemon juice, sugar, and cornstarch until evenly coated.
05 - Spread the blueberry mixture evenly over the pressed crumble base.
06 - Sprinkle the remaining crumble mixture over the blueberries, pressing down gently.
07 - Bake for 35-40 minutes until the top is golden brown and the blueberry filling is bubbly.
08 - Allow bars to cool completely in the pan before cutting into squares for serving.
# Expert Advice:
01 -
- The texture contrast alone will win you over, that crisp crumble against juicy berries is pure magic
- These bars travel beautifully to picnics and potlucks, somehow tasting even better the next day
02 -
- Press that base down firmly with the back of a measuring cup, loose crumbles will make for crumbly bars that fall apart when you cut them
- Wait until the bars are completely cool before slicing, warm bars are tasty but they will not hold their shape
03 -
- Room temperature butter melts more evenly into the dry ingredients, creating a better crumb texture
- If using frozen berries, thaw them completely and drain off excess liquid to prevent a soggy bottom