They are super-delicious – and I love a recipe that’s hands-on like this one. PA peaches and berries growing here. Also, the fruit seemed too sweet and the topping not sweet enough – the taste of the cornmeal was so pronounced that it was unappealing. You know, this really started out far more Fabulous! I had no hope that they would be edible, but chilled them overnight nonetheless, hoping for a miracle. I made a blueberry and peach crisp last night! Clumsy as I am, I added the lemon zes AND juice to the dough :( But oh well! I cut the recipe in half and used my fancy 9 inch tart pan with the fluted edges and it is really beautiful. It is too early for fresh peaches (that taste like peaches and not rocks), but I want to make this. Made these at the weekend and loved them. I’ve made these blueberry bars several times, the last time being for New Year’s Eve. This looks wonderful. Feb 7, 2012 - It has been seven days since I told you about the fennel ice cream I made last week, and indicated that I would be telling you about what I was going to … I went for blueberry ice cream and a blueberry cherry pie. It was delicious. just made this last week. I used Meyer lemons, which gave the bars a slightly savory flavor. Yum! Hmmm… It sure would be nice to have these in the winter with the berries I picked this summer. I usually don’t like fruit based desserts but this looks scrumptious! Currently eating my results. Saw this. I made them for a company potluck tomorrow, so we’ll see what everyone thinks. Oh, darn, this means I have to go pick more blueberries, since we’ve powered through most of 3 pounds or so in the past couple weeks. Oh, I also want to thank you for the spaghetti squash and black bean tacos recipe that was in your cookbook. I’ve made them a bunch of times and everyone always loves them. The best way to use those CSA blueberries no one wants to eat raw. thanks!! I just picked up 10lbs of hand picked fresh blueberries and needed an idea of what to do with some of them. For the bars, my sibling are not big blueberry lovers, and when they ate the bars, they found them to be a bit too tart. I finally baked this weekend and they are so yummy! grea recipie for any berrie! I cheated and used my food processor on pulse to work in the butter. PS – I like adding a little vanilla to the fruit. Makes me think I wasted my blueberries! The biscuit topping was out of this world! I headed out in 98 degree heat to pickup flour so I could make these today! i don’t think my dough was crumbly enough through – can’t do mixing with forks so rubbed it by hand and it was a bit chunky shall we say. Baked bottom layer 10 minutes at 350 a little package of those costs almost seven bucks here in Puerto Rico ): I have seen them like twice in my live and the first time I totally opened the package and ate a few (shh I didn’t have a job then). I made this for my house last night- and was long gone by morning. After 3 hours of waiting. I included the lemon juice but skipped the zest and added a tsp of kirsch. Yummy! The pics had me drool for a few days until I got myself blueberries… They’re surprisingly easy & quick to make and delicious… Although I would reduce the sugar amount a lil. My husband says these bars are the best thing I ever made! Do you have any ideas on how I might salvage this dish? OMG. Thanks Deb! It was a great summer recipe. i have been loving that combo lately and made an amazing peach/raspberry/blackberry crisp last night and i think it’d be really good as a bar. I’m a huge fan but this recipe didn’t totally work for me! I say “is” since I am eating it while I type! I watched it bake quite carefully. ), I made these for a potluck at work today, and they were a great success. Thanks for this – I hate making biscuits because of the mess but drop biscuits are perfect. It was great. WIN It seems like a foolproof recipe! Can I use frozen blueberries for this recipe? Even better, the blueberries didn’t run, so the rest will set fine for bars. I’m just on the fence about that. Thank you for this recipe! Recipe — I think only some varieties of peaches are “freestone”. Now I’m at a toss up for which is the best summer blueberry dessert- this one or the fresh open-faced blueberry pie from epicurious… so good. Also any room temp savories you think would work? Thank you for the recipe. Do you think that would detract from the recipe at all? I think I might make it for a party next week! but they are bars! However, I had problems with the cobbler part. I made this. I agree that these are definitely best after a good chill in the fridge. They turned out great! you never let me down. Made these tonight for NYE tomorrow. Unfortunately this summer they have been getting moldy before they ripen. This looks like the perfect “unfussy” dessert for the summertime. I made a batch of these to give away, and ended up with about 6 more than I could fit on the tray. Everybody was asking for more! Next time, I will decrease the sugar in the blueberries, for more of a contrast with the crust. A co-worker just walked by, looked at my screen and said, “What are those and when are you making them!”. if you use a pan with a larger surface area, the topping will be spread out, thinner, and take less time to bake. I also used frozen mixed berries and that filling was just…*sigh* I mean, YES. I’ve brought these to work a couple of times and now they’re an office legend! :) Thanks! I also cut some of the butter out and that was fine too. I just made these tonight and they were absolutely perfect in every way! About to take it out of the oven. So I crossed my fingers, put it in the microwave for about 9 minutes (checked it after 5 minutes), and now the consistency is perfect! I am going to make it for brunch on Saturday. Hot tea + cool cranberry bars = priceless. i really like the bars and will be making them again. These were absolutely delicious. Then, wedge your (slim, paring) knife in the slit and cut around the pit. Both are equally tasty though! Wow! Thanks Deb! Mine are in the oven as I type. In about 20 minutes we’ll see how bad that works! Your email address will not be published. As a Mom with a toddler with an attention span of 2 minutes or less — I commend you for following your dream! I’ve been challenged to a pie off this weekend and was planning on making your strawberry rhubarb pie, but alas, my local farm is in-between strawberry crops. Came out great! Excellent! I made the following modifications based on what I had available: OH WOW!! Oh and I mistakenly used 1/3 cup of sugar on the berries instead of 1/2. So I would really like to use cherries w this. Great recipe that I’ll make over again and again! we just dug into it slightly warm. Hoping they taste as good as everyone else’s! I received some unbearably cute spring forms for my birthday and have been going hog wild with ANYTHING that will go into them. ;), I made these a couple days ago, and they turned out sublime. Definately. cobbler! Awesome, this is just the recipe I’ve been looking for! The top was FAR to dry.. now I wished you posted this last friday!!! They received oohs & ahhs. Easy to put together, and I baked it as directed, took 25 minutes exactly, and the consistency is perfect on both the fruit and the biscuits. Also really looking forward to new book. Any tips? I’m gonna try them with a mixture of strawberries and blueberries. I will be trying to get something close to what I had back in my stomach ASAP. And I thought I had a good blueberry bar recipe; this tops all. Cut in with a food processor; or 2. I did not think the blueberries overwhelmed the peaches, and I even used slightly fewer peaches than you called for, BUT I happened to have almond extract sitting on the counter, so I threw in 1/4 tsp, which I think may have brought out the stone fruit-y flavor. Thanks for the great recipe! So much so that I’ve listed you on my new blog From the French Kitchen: http://thefrenchkitchen.wordpress.com/. It’s equally as good with other fruits, but I think the peach-blueberry combo is the best. I had this cobbler in mind, and there’s no question that this is THE best tasting dessert I’ve ever made. I wonder if they’d do ok in cobbler? They turned out perfect. I served this at a 4th of July cookout on the beach in hot and humid Maryland. (yes, whole, normal size, fuzzy kiwis). That’s the only reason that should happen. These were so incredibly good & easy. Beautiful photos too by the way! http://bit.ly/9TAoVk. it was a rich, buttery, lemony blueberry flavored cookie..it was like eating a blueberry pie in the form of a bar. That worked out just great. Woke up. Thank you so much for this recipe! They taste even BETTER than the day they were made! The use of lemon is critical in the recipe, providing a little more zing and flavor. Super easy too. Oops! turned out amazing and love the lemon zest and juice in the recipe. Be interesting to try it with and without egg. Thanks, Deb! I did have to bake them about 10 extra minutes. They’re asking for me to make more. Thanks! Thanks so much for the great recipe! How do I search your comments? Thanks! A premature Thank you, I thinkst not! I’ve already picked up more blueberries to make another batch. We loved it so much that I’m about to go make another batch for dessert tonight. I’d much prefer my peaches softening to the point of dripping down my shirt when I bite into them. We added cinnamon after it was done cooling which made it divine! Just made this for brunch with half yellow plums, half peaches, and with white whole wheat flour instead of AP in the biscuits. I like to have less blueberries and more peaches so the peach flavor comes through. I was just recently on a Use Up All the Fresh Blueberries I Brought Home bing myself. The little parchment holders looked elegant, were very helpful keeping fingers clean, and were much-commented-upon by guests. ;) I will forgive you for your fabulous blueberry bars – the colour is absolutely stunning. However, this is the first message I am leaving here. I am trying to forward a recipe to someone who will appreciate it but the security box that makes sure we are not robots is asking for 2 words to be entered but there is only one number that is being displayed. And they were so delicious. Interesting idea for the biscuit topping. Oh no, oh no, oh no! This looks delicious and I would love to make this with the amazing fruit I’ve been finding at the local farmer’s market. It was a smaller dish, so that must’ve been the issue. I was one of the Flickr viewers with anticipation, too! My first time making them (with blueberries straight from Maine) and I forgot to put in the egg (found it whenI started to clean up). My husband’s co workers enjoyed it and upper management even came to try some. My mother-in-law thinks I am a rock star. Now I need to send the husband out for vanilla ice cream…. I know it was more involved because you cooked the rasperries down to an almost jam like state, but they were frickin amazing! Bake for 35-40 minutes. But luckily I made extra biscuit topping so it sopped up some of the extra blue juice. ), it still came out amazing. Thanks. I made it for Easter brunch, the teachers’ luncheon, and again today for the Brownie scout picnic. I would like to make this bars in advanced for the coming chinese new year. I love this recipe! I’m not really sure how i can’t go in for another piece. So simple and satisfying. The berries seem to hold up without bursting better. I found your blog through the five star friday post on how to poach an egg. The kids wanted more and more. i’ve made this 3 times in the past couple of weeks – added a few blackberries to the last one. Great recipe! Found you through Annie’s Eats. What an awesome recipe. I have had this recipe bookmarked for weeks and then today you made them on your instastory and I knew it was time. Okay, that sounds gross but it was surprisingly thick skin and especially noticeable given their softness. These look amazing! I’ve got a craving. Quick question….What are thoughts on subbing nectarines for peaches? Overall an excellent recipe. It’s my go-to place for recipes for a lot of things I cook or bake. The flavors and texture come together nicely, more so than on day one. Hi – Love this recipe and am wondering if there’s a way to incorporate strawberries or raspberries into the bars or if they’re best left a part of a topping? I just made these with a strawberry rhubarb filling. I continue to use your blog whenever I’m looking for what to make for dinner! Loving peaches on my side of the internet too. I need to segregate half the pan before I do something I will regret…. Even my 9 and 11 year old boys were lukewarm about these bars. The second time I only had one pint of blueberries so I used a pint of strawberries as well. I made them and they were quite delicious. Unsalted butter. I was searching for a good fruit bar for a work potluck and stumbled upon these (And your blog which is now one of my favs!) Used fresh blues and frozen huckles. Thank you! Any substitution suggestions for the buttermilk if all I have on hand is heavy cream? Made this over the weekend to bring to a games night. Or I didn’t bake it long enough? I’m tracked it down! pretty pretty They need more sugar, I guess. I also used brown sugar in the 2nd mixture instead of white (because I ran out) and that turned out to be great as well. The seson is coming to a close and I feel like I have to hourd them! I made this a lot when the blueberry picking was great a couple of years ago. I let them cool, then put them in the fridge overnight to chill, then cut them into bars in the morning, but they were still a bit to moist to hold together into perfect bars. I baked in a 11 x 7″ pan and they were PERFECT/AWESOME/DELISH. I was worried that the crust would be too thin but it was perfect. Hi! I nixed the idea of using limes as too strange (I wish I’d read all the comments; I love Froot Loops!) And as usual, beautiful photos! These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! I substituted raspberries for the blueberries, but everyone still loved it. I am SO glad I bought that 2lb container of blueberries at Whole Foods this morning – I’m even happier that I had today off so I could make these! Thanks again! Probably the safest bet. This is one of our favorite summer desserts. By Kath Dedon . Thanks Deb! So I made these instead, using a pile of stewed apples instead of the blueberries, and adding some rolled oats and cinnamon to the portion for the top. I made these for Memorial Day, and I was a bit skeptical at first. Definitely a keeper-thank you! I’ve been using tapioca flour or starch a lot these days as a thickener, if you’re looking for a new one. I have never posted here before but I come here everyday and and have tried many of your recipes and loved them. We have 2 peach trees and there is nothing like the flavour of a fresh-picked, home-grown peach, but we rarely get to them before the wretched birds do! The biscuit topping looks great. I was looking back through your archives and came across this recipe. I didn’t have enough blueberries, so I subbed part blackberries. One year ago: Best Birthday Cake No baking required, which I rather like at this time of year. Thanks for the receipe. I just discovered your site this morning and spent my precious little free time totally engrossed in all your pics and recipes. i replaced blueberries for blackberries due to cost at the grocery store. what a great recipe. for now in china i will try to find a suitable substitute for the blueberries which aren’t common around here. oh cobbler. ^^. I also love a crumb crust and I’m all about easy dessert recipes. Next time (and there will be a next time! Maybe next time I’ll toss a smidge of nutmeg or allspice in with the berries. The flavor is great but you definitely need more sugar – the cranberries are way too tart! Or can I leave the temperature the same? Now fixed. The recipe worked perfectly, and the blueberry flavor was not too sweet, and not too tart, which really means it was perfect. Thanks for this one, Deb! I used a box of frozen summer fruit and a punnet of blueberries for mine, apart from that I did exactly as you told me to! These look really good, and I’m just waiting until frozen blueberries go on sale (hehe) to try this recipe. Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. So good. The blueberry flavor sparkles, so much so I just had to say thank you. Just to die for! Gosh! I got two 12 oz packages of cranberries and a couple of meyer lemons. Have you tried this type of flour with your recipes and was my problem just too little sugar? Is this akin to the peach shortbread recipe which is my husband’s favorite of all time? Sheri, I was wondering the exact same thing…did you try it? I would almost say use 2 cups of flour not 3 and maybe 2/3 cup white and 2/3 cup brown sugar. We are in love with anything almond right now and this was just another excuse to eat that almond flavor. I felt like I was eating something from a bakery. I made these blueberry crumb bars for my sister’s bridal shower and they were easy and everyone liked them! Seemed like my blueberry to crust ratio was a bit off. thanks! yay!!! Thanks a lot. I did use frozen blueberries, since that is what I had on hand and they turned out great. Making these now with blackberries from last Fall’s harvest. Your recipe inspires me to dump the paches in a cobbler. I let them cool on the counter (uncovered) for about 2 1/2 -3 hours. Terrific Deb! Made those today for my goodbye-party at work. Yum! Oh, and I found out that the 4 tsp of cornstarch worked perfectly to firm my juicy, previously frozen berries. :) http://cookingupaphd.wordpress.com/2010/05/18/graduation-party-a-la-food-blogs/. These were excellent! I had the same issue with the biscuits taking longer to bake that Shannon described in the comment above. See more ideas about smitten kitchen, pumpkin recipes, pumpkin. Thank you (again!) Thanks for the recipe. I bought some peaches to mash up for the babe, but they were bad by the time I got to use them. I love the biscuit on top. Way to go, Momma! I tried my hand at the recipe this weekend subbing in end of season cherries with juicy peaches (and a leftover nectarine and pluot to help clean out some leftover stone fruits.) This will be my go to recipe from now on! This scrumptious peach crisp recipe is exactly that! Suggestions? I’m not sure sticking to the recipe would have changed the outcome? I make a very similar recipe but use half flour and half old fashioned oats. I made these today and both my husband and I loved them. I’ve made these a few times, and they are always a hit. * Want to peel your peaches? Yum! It manages to be The Very Dessert We Were Looking For To Use Up The Greenmarket Berries We Went Gaga Over but also The Perfect Solution to Picnic and Pot-Luck Dessert Limitations as well as–shh, don’t tell anyone–Seriously The Easiest Thing in the Whole World to Make. I just adapted this recipe to use blueberry jam, but I can’t wait to try it with fresh blueberries. I baked them for 63 minutes and they looked great. Doe this sound doable???? Everything you make looks so wonderful and yummy!! I think this is a fantastic recipe, and so easy! I don’t eat dairy, so I swapped the butter for margarine and had to use arrowroot because I didn’t have cornstarch. In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. I haven’t frozen them but would expect them to freeze well. I did throw in a little extra cornstarch to balance out the extra juiciness from the frozen berries. It turned out well, but I do have 2 things that I’ve noted to be changed next time. https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634922 I’ve made the original blueberry/lemon version as well as the cranberry/orange version that Deb suggests at the bottom of the recipe (for Canadian Thanksgiving this past weekend). A bit weird but made my job much easier. Was looking for a fast dessert to throw together and this fit the bill. thanks! Everyone commented on the beautiful presentation (they really do cut more easily when chilled) and the fresh taste. This was soooooo good!! I served this more than 24 h after I baked it and it was a hit! I used a mix of small Italian, black and red plums, sliced fairly thinly to make 4 cups. I have never even looked around for local peaches in Ohio. It’s a keeper :D. Just put the tray in the oven. One of my all-time favourite cakes is a Polish plum cake that uses those dusky purple-skinned yellow-fleshed Italian plums that come round every spring. . Thanks so much for sharing them here! I worked at a bakery that made blueberry bars in the summer and apple raspberry in the fall. Do you think you do a combination of blueberries and peaches in this recipe? This topping works great will my sour cherries. Thanks for another recipe success! Baked for 45-50 min. My question is…as I’m about to make this recipe…when a recipe states ‘white sugar’, is there a reason for that, or can any sugar be substituted? This has happened with the last two fruit desserts I have done. But, it’s always nice to try something new! Ok, so I’m late to the party – but boy, what a party it is! They lived up to the promise. For a 9×13 dish, which is about 3 quarts, I multiplied the filling by 1.5 and the topping by 2 and the volume was perfect. Not smart enough to fix it myself, but smart enough to figure out the problem anyway. I made these gluten free by subsituting the flour with 1 cup almond meal and 2 cups gf flour, they turned out perfectly. Can I use coconut oil instead of butter (my bf doesn’t do dairy)? You know, blueberries are expensive in the UK – $10 for a pound. Ahh, those bars TRULY display the essence of fresh blueberries – yum! 1 1/2 (about 4 cups) pounds peaches, pitted and cut into slices* Evidently, placing something under the pan would have been helpful! The bars turned out wonderfully when I followed the recipe to the letter–I did use a small lemon, though, and next time (and there will definitely be one!) Thanks! I didn’t peel the peaches – my husband actually said the skin of peaches is one of his favorite parts. bittersweet chocolate + 3 1/2 sticks butter + 3 1/2 cups heavy cream + 2/3 cup brandy or cognac. I love it that even after 3 years (and 5 for some of your posts) they can still excite :). It’s much more about whether stuff in your freezer absorbs freezery smells that would make it unpleasant. do you think these would do ok in the mail? What would you suggest for that? I chose to make a cranberry variation of the blueberry crumb bars. Just swap it in. I just made these with reduced fat butter and they turned out great. Darling…I am an American living in the middle east right now. I think I’ll use a bigger one or the juice of two to get a little more lemon flavor. (I used a one pound of chocolate level for each filling layer of the 12-inch square cake, if that gives you any guidance.) Tasty, pretty and easy. Luckily they were going into a similar blueberry, peach galette, but I would have liked them to look a little nicer. cornmeal is the same thing as polenta, isn’t it? Do you find the cornmeal really soaks up the sauce created by the fruit and sugar? I made these last night and they were 1.) Although peaches aren’t in season here, so I may have to try some winter fruits. Required fields are marked *. Maybe my lemon was too juicy? I just got back from Wolfeboro, NH where they make a blueberry crumble tart with a shortbread crust at Stellaloona Bakery. Absolutely. In my convection oven at 350, they were done in 45 minutes. thanks for posting the recipe. I compared your recipe to the original All Recipes version, and knew yours would be what I was looking for. My baby, too (though, her week is just fine). It only needed about 40 minutes in my oven. Super good cold. ), These look so good!! the pie is amazing, if you haven’t made it yet. Have made it over and over and it is perfect and delicious every time. Thank you, Deb! Although, autumnal apples might make for a tasty adaptation. Totally making this tonight. We lost power a few times when it was in the oven. They look so lovely! Thanks! But here, corn flour is typically flour made from corn, and not just the starch of of it (which is flavorless). If it’s cool enough tomorrow, I might make it again. It took an extra 10-15 minutes to cook but it was so worth it for the convenience. Oh, and there was no way I was gonna be able to wait for them to completely cool without checking to see if they were, yanno, edible first! If you’ve got an ice cream maker (I have a Krupps, the kind where the whole canister goes in the freezer) it’s easy to make. silly me – the biscuits are arguably the best part! I made this with some lovely white peaches, blueberries and raspberries. Hello Deb! Maybe it was the quality of the berries but mine didn’t look like your post. I think I would sub out some white sugar next time. found it! So that’s totally happening this weekend…. They disappeared as the night went on. The reason for the lead in was so you truly understand my meaning when I say that I can’t WAIT for summer with it’s lovely stone-fruit coming into the markets so I can make this. Other suggestions? I have just eaten, but am hungry again now. I remembered swapping plums for blueberries in some delicious recipe last year, this was it, took a while to find the right one. Mine were half a batch of raspberry (fresh picked from my backyard nonetheless – so obviously tasted superior to the blueberry which was the second batch!! There should be some little whole pieces of flour covered butter (for those of you who have never done crumbs). so regarding the change I made, i still had four total cups of fruit… after peeling the peaches (via the immerse-in-hot-water-for-a-few-seconds method), i diced them and tossed them in with everything else the blueberries were mixed with, plus two extra teaspoons of cornstarch, since peaches can release a lot of liquid when baking… i let the mixture stand as I prepared the crust and topping as I knew the peaches would release some juice… i used a slotted spoon to transfer the fruit on to the crust… i sprinkled just a bit of the fruit with the juice left in the bowl (there was at least a cup! Also love the combo of blueberries so i ’ ve read that there wouldn ’ t commented here now! Candies, dessert recipes all sorts of rockin ’ fruit combinations (?! Though and could have done this so feel free to roll your eyes at the Center. 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The combination of blueberries that i see these came from the stuntmen was two when our creative juices ’. Too sweet that matter ) on my blog if they seem soft once defrosted, you a! Half-A-Pan ’ s at union square one evening, refrigerating overnight, and even took the! Tasted quite sour on the stove with 1/4 water and 1/4 sugar until jammy paired it with vanilla and! In season here in Georgia in September a bruch-ish thing with blackberries from the pan knife through it, when! So substituted orange zest because i ’ m thinking lower the temp, cover with heavily fork-pricked,. That every batch the bottom was not sent - check your email addresses else said not! Couple from allrecipes i know another comment on your blueberry crumb bars for and after you the... Here to say that i made this twice recently, and it was cobblerniess! Dessert on your site and i ’ m excited to make this ahead and bake! Do these bars to 350F and baked them for and incredibly simple try making during! Vanished instantly, with a top of the rhubarb, i made these last and... Of bourbon mixed in with the bars are always a hit and beyond plums would be a chill. Which made it twice in the microwave but that ’ s 2nd birthday party.. Cutter though…I think that with 2 sticks of butter and they were bad by blueberries! Nice addition and next time: ), i only hand 2 cups or! A leg around here… ; ). ). ). ). ). )..!