Easy Blueberry-Pecan Crumble Bars
These easy blueberry-pecan crumble bars are the perfect portable summer treat, and the pretty blueberry glaze on top makes them really pop.
Easy Blueberry-Pecan Crumble Bars
Photo Credit : Photos by Linda Campos, Styling by Chantal Lambeth, Ennis Inc. (food); Korey Seney (props)Maine blueberries and Southern pecans may grow in distinctly different geographies, but they play so nicely together, especially in the presence of a dash of cinnamon. These crumble bars use the same shortbread dough in the crust and in the topping, and the pretty blueberry glaze on top makes them really pop.
Maine blueberries and Southern pecans may grow in distinctly different geographies, but they play so nicely together, especially in the presence of a dash of cinnamon. These crumble bars use the same shortbread dough in the crust and in the topping, and the pretty blueberry glaze on top makes them really pop.
Yield:
12 servingsIngredients
1 ¼ cups plus 3 tablespoons all-purpose flour
½ cup chopped pecans
½ cup granulated sugar
½ teaspoon table salt
8 tablespoons cold salted butter, cut into cubes
3 cups (1 pound) frozen blueberries, defrosted, with juices reserved
1 teaspoon cinnamon
¹⁄3 cup confectioners’ sugar
Instructions
Preheat your oven to 375° and line a 9-inch-square baking pan with enough parchment that it hangs over two sides (these “handles” will help you remove the bars from the pan later). In the bowl of a food processor, pulse 11/4 cups flour, pecans, granulated sugar, and salt until fully blended. Sprinkle in the butter and process until the mixture comes together, 15 to 20 seconds. Take three-quarters of this mixture and press it in an even layer in the bottom of the baking pan. Set the remaining flour-pecan mixture aside. This will be your crumble topping.
Spoon out 1 tablespoon of the thawed blueberry juice into a small bowl and set aside. Take the rest of the blueberries and their juices and mix with 3 tablespoons flour and the cinnamon. Pour this mixture over the crust. Take the reserved dough, break it into little crumbles, and sprinkle over the blueberries.
Bake the bars until the crumbles just begin to brown, 40 to 45 minutes. Remove from the oven and let cool in the pan until firm and set. Meanwhile, combine the reserved tablespoon of blueberry juice with the confectioners’ sugar and stir until smooth.
Using the parchment paper handles, remove the bars from the pan and cut into 12 squares. Set the squares on a wire rack to cool completely. Use the tines of a fork to drizzle the blueberry glaze over the squares. Let this set, then serve at room temperature.
