Zutaten für Blueberry Crisp Squares
- Graham Cracker Crumbs
- Ground Cinnamon
- ½ cup (1 stick) unsalted butter, melted for crust; ½ cup (1 stick) cold unsalted butter for topping
- 4 cups fresh blueberries
- Brown Sugar
- All Purpose Flour
- Cinnamon
- Light Brown Sugar
- White Sugar
- pinch of salt
- Unsalted Butter
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Zubereitung von Blueberry Crisp Squares
- Preheat oven to 325°F (160°C).
- Line a 9x9x2-inch baking pan with heavy-duty aluminum foil, leaving an overhang on the sides for easy removal.
- Lightly butter the foil.
- **Crust:** In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup rolled oats, ½ cup packed light brown sugar, and 1 teaspoon ground cinnamon.
- Melt ½ cup (1 stick) unsalted butter and pour it into the dry ingredients. Mix until well combined and crumbly.
- Press the crumb mixture evenly into the bottom and up the sides of the prepared pan, about ½ inch up the sides.
- Bake for 6 minutes.
- **Filling:** In a separate large bowl, gently combine 4 cups fresh blueberries, ¼ cup granulated sugar, 2 tablespoons all-purpose flour, and 1 teaspoon lemon juice.
- Spread the blueberry filling evenly over the pre-baked crust.
- **Topping:** In a medium bowl, whisk together ½ cup all-purpose flour, ½ cup packed light brown sugar, ¼ cup granulated sugar, and a pinch of salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the blueberry filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
- Let the bars cool completely in the pan on a wire rack for at least 2 hours. This allows the filling to set.
- Carefully lift the bars out of the pan using the foil overhang. Cut into 15 squares and serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
57g
Fat
35g
Carbs
8g
