It is a great dish to use up whats in season, and my family loved it with some homemade vanilla bean ice cream. I live in Seattle. This weekend I served them warm with homemade Madagascar bourbon vanilla whipped cream. I made this on Saturday night. Both are equally tasty though! Thanks for this awesome recipe. Thank you Deb. I made these on Monday using blackcurrants rather than blueberries, because that’s what I happened to have on hand. I always imagine it too dry (hence my hesitation to ever use it in a recipe)! Even being a little short on lemon juice this is amazing. Hi Christine — Definitely use a lower temperature if this is not working in your oven. :D. Yet another comment on your blueberry crumb bars…YUM! I swapped the blueberries for frozen raspberries since I had them in my freezer. Ridiculously good! I made these over the weekend for an outdoor family party and they were a hit! Nov 4, 2017 - Explore smitten kitchen's board "THANKSGIVING: SWEETS", followed by 143506 people on Pinterest. This was simply delicious!!! Here is one for ya that I know very few if any know what the heck it is I am talking about and wish someone here had a shop baking them. Any risk of that here? Thank you! I think I’m going to get anew cast iron skillet and make it in it. (Oh, and it still gets a bit messed up but life goes on. I’ve decided that the fruit is ripening in 24 hours due to the extreme heat in my house. Took these to the kids’ swim meet and everyone LOVED these…great way to use the 5 gallons of berries we pick annually (and freeze). Other suggestions? Distribute oatmeal mixture over top of sliced mangos and blueberries in even layer. The use of lemon is critical in the recipe, providing a little more zing and flavor. Since I have a freezer full of blueberries and little patience, I rinsed the ice crystals off my blueberries and just doubled the amount of starch in the filling. They were all gone within minutes! These look so great I love the color. Notify me of follow-up comments by email. Here’s how I adapted them Thanks! It seems fine, although I may be missing out on texture and not realizing it. The parts that were cooked through were delicious though! First published July 29, 2008 on |,,,,,,,,,,,,,,,,,,,, 1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks. Just wanted to check. When refrigerated for a day they are the best blueberry bar of all time, Hi, would this recipe still work with just 2 cups of blueberries? This afternoon I’m gonna use the cornmeal biscuit for a similar scenario featuring a peach-strawberry concoction. Can’t wait to taste them later today. I had been haunting your recipe for pear frangipane tart to adapt it for peaches, but am going to do this instead..except use the handful of sweet cherries I have left. They are super simple and super delish! I made them this past weekend for my bbq and finally decided try a variation. I also pretty much never make things twice, but these are going to be an exception. They still turned out so wonderful though and I’m going to have to go get one to eat right now. Not too fussy at all. These were a huge hit with my husband’s colleagues! I have made these in the past with blueberries as written, but am thinking about making blueberry/rhubarb this morning. After my fair share of tasting, I wrote down this recipe in my old-fashioned handwritten cookbook! Doe this sound doable???? I’m freezing the remaining squares for a party this Saturday and hope they’re as good then as they are now. – I subbed light brown sugar for dark brown and it was just fine. I loved this! Thank you so much for sharing your recipes, you truly are an inspiration for me :). in the dough and 1/8 tsp. I was thinking I might add a little shredded coconut/almond extract to the crumble portion? :) I think I will try raspberries to mix with them. Ok, far too long a comment. You are killing me. – Next time I might do less sugar in the filling, though, because the summer peaches are already so sweet. I bought peaches to make your peach butter recipe (which we loooovvved last year) but due to having house guests this weekend and ‘having’ to go pick more blueberries today since it’s too cold for swimming, decided to bag that idea….. but we have peaches to use and blueberries too! Overall an excellent recipe. . it is in the oven…5 more minutes. Have eaten half the pan. As always, thanks Deb. I made this today and it was delish. These squares were amazing. You see, I’m a lover of all things blueberry, and I think it started as a wee child and I hated Strawberry Shortcake (she was such a poser) but was in love with Blueberry Muffin. another options for super juicy bordering on overly ripe peaches … delicious peach sorbet! Thanks for providing one of the best food sites-it’s always a treat to see what you’re working on. I made this tonight exactly as written, and the flavor of the fruits and the syrupy sauce they made was beyond delicious. Thanks for this great recipe! Also, this was a great one for my almost-4-year-old to help with. I also plan on adding raspberries for a little twist. The seson is coming to a close and I feel like I have to hourd them! Yum, this looks delicious. I’m sending the rest to work with my husband tomorrow to earn him some points with his chain of command;). How about frozen peaches? So, took my clutch (2.5yo, and 1m) to our local pick your own farm. We all agree next time as soon as they come out of the oven we’re trying it with ice cream. Thank you so much for sharing. I refrigerate them overnight, pull them out the next day and then cut them. It may have taken a looong time to be ready but it was delicious! Place the blueberries, 1/2 cup of the sugar, lemon juice, and coriander in a large bowl and toss to combine. I don’t think my oven temp is off (I have a standalone thermometer in there), but I’m guessing perhaps the topping was too close together (it was almost one complete mass), and there was enough space for steam to escape, keeping the biscuits raw underneath. And I thought I had a good blueberry bar recipe; this tops all. And have you tried using raw sugar in place of white? Made one pan of blueberry and one of peach. I love your OCD-ness with the little wax paper pieces for each bar. :D thanks! I sifted some powdered sugar over them this morning before bringing in, and they were absolutely perfect. The lemon in the bars is essential and what makes them so good (as far as I am concerned). Thanks for the beautiful photos. Seriously awesome, and really easy to make multiple variations. This dessert will fill your house with a wonderful aroma while it is cooking. Incidentally, peaches also work great in your recipe for raspberry breakfast bars, should you have a need for another baked good to serve as peach canvas. I will make adjustments next time and probably add a nut to the crumb topping. OMG….. Recommend Nectarine and Blueberry Pie from Baking with Julia — more work, of course, with the pie crust, but so fabulous. Clearly, a very flexible recipe that is pretty hard to mess up which is exactly what I like. Why think for myself when you do such great work? Another beautiful recipe to try – with my first successful crop of backyard blueberries! I to JUST made these, this past weekend! Made this morning and just had a taste…WOW…good stuff. My first was a hit with my very picky friend from NYC. Both times they turned out fabulous. Used frozen (not thawed) blueberries. . Thank you for making my day. I baked this in an 8 by 8 inch square pan and doubled the topping recipe. Plus – I plan to go blueberry picking this weekend and will need some recipes to use them up! Sure they may not have held together as well as regular flour and were more like a crumble than a bar, but served up for dessert with ice cream over the top = excellent!! Have you ever substituted raspberries or blackberries for blueberries? In fact, the flour mixture isn’t really crumbly at all. thanks again for another smashing recipe! Gabrielle Though I replaced the blueberries with plums, since the blueberries are still quite expensive here in Holland, due to a very late start of summer. You know your a food blog phoneme when…) Divine! I first made this recipe two years ago, when Smitten Kitchen refreshed her recipe.For years I had made Alton Brown’s blueberry muffin recipe, and loved it. Thanks for the recipe – My coworkers appreciate it as well. I will try it out and tell y’all how it did. :) thank you so much I am so happy I stumbled across your site! After deciding to make something last night to take into work this morning for my colleagues (its been a looong week!) Slightly less sweeter than I expected, but they are delightful…. Thanks – can’t wait to try this one! Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Once again you’ve come to my rescue, looks great.. My question is, do you think mangoes would work instead of berries? thanks for the inspiration. I run the knife all the way around like Deb, but then I cut a sliver away from one side of the cut to give my fingers some room. D, I just took these out of the oven for dinner @ my mum’s house… and really, my house smells AMAZING right now. The fragrance in my kitchen is lemony, caramelizing, blueberries, salty sweet dough roasting in my oven. it was much easier than a spoon or fork :) just a suggestion, Hello Deb, Hello! Plus I had the bar rejects at home to keep for me and the boyfriend. Hi Nan — I haven’t made these with a nut meal, but a couple comments (see: 425, 449) suggest that they have and offer tips. the smaller the area, the thicker the topping will be, the more time you will need to bake it. I made this last night and it was SO good! I did use frozen blueberries, since that is what I had on hand and they turned out great. :) Cooks up great with either frozen blueberries or fresh, by the way, no problems. I used frozen blueberries and it was delicious. Super good! It’s incredibly easy and basically foolproof. Thanks for bringing them to the BBQ. And here are comments from people who have made these with strawberries: When you’re ready to bake the cobbler, plop them on top, still frozen. These are delicious, especially once chilled in the fridge. They travel wonderfully well, I’m making mine for a work function tomorrow. The red is beautiful at this time of year. They’re so easy to make and everyone loves them. Fantastic treat! So I would really like to use cherries w this. See how your people comment you there! i really like the bars and will be making them again. What is the reasoning/results if I choose to bake in glass, aluminum, glazed (Le Creuset) or unglazed cast iron, and how do these pans affect bake times? My own family liked them so much that I made another batch today! I made these with a friend a few months ago, they are YUMMY! Tried this yesterday, it turned out delicious! Just made these. I had this cobbler in mind, and there’s no question that this is THE best tasting dessert I’ve ever made. I can’t believe there’s so little butter in the biscuit topping, this is a perfect summer treat. I used frozen blueberries and followed the recipe as-is and they worked great. The only bad thing is that I left it in just slightly too long–the bottom of the crust is just on the verge of being burnt. Still, the crumble is a delightful texture, and the blueberries gelled up just perfectly. My daughter had almost everything that was left over and begged me to go buy some more cranberries to make more tomorrow. Eaten in about half an hour at work by everyone. 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 followed the recipe exactly as it was. These turned out GREAT! I just made this (hooray for google right?) I made them and they were quite delicious. I made these last night and they came out a little grainy, I could feel the sugar grains while I was chewing. Would it be as simple as mixing up a small batch of cheesecake filling and pouring it over the shortbread base, and then adding the blueberries and topping? I just made these with 4 cups of fresh dices peaches, they were PERFECT, but they kind of start disappearing if you leave them on your counter top to cool off… I think I might have a couple of crumble bar thieves in my house! Maybe almond extract instead? Thank you! :) I’ve been making this every week for the last 2 months. Somehow the peaches and blueberries bring out the best in each other. Also, the fruit seemed too sweet and the topping not sweet enough – the taste of the cornmeal was so pronounced that it was unappealing. First time around I made them with black berries, now I’ve got a batch in the oven with blueberries. You just solved my problem. Probably the safest bet. Just dice them the size of the blueberries, or thereabout. I’m kicking myself for not having the foresight to double it so I can have leftovers with some yogurt in the morning. I wish I had scratch and sniff for this recipe =). Thank you for the delicious and reliable recipes. To be made this afternoon!! Oh, this is my new favorite blog!!! ?? I’ll update the notes to mention this. We didnt have fresh lemons so I used almond extract instead. I’m kinda meh-ish on blueberries, but there were some gorgeous raspberries going ‘neener neener’ at me when I went to the store yesterday. Deb! They turned out great! The blueberry flavor sparkles, so much so I just had to say thank you. My family gave these the big thumbs up! You definitely can although they’re a little soft and may remove more easily if you chill them first. But if you have blueberries on hand, do not miss a chance to make these. Place 8 large eggs, 2 1/4 cups milk, 3/4 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg in a large bowl, and whisk until no brown sugar lumps remain. Notes: They disappeared as the night went on. I did see the post where you did for kelly on adjusting by area. Hie Deb, I would like to try out this recipe of yours. AMEN. Thank you! I wanted a cobbler recipe that used minimal sugar and flour, so this was great. I made it last night with what I had on hand — blackberries, and a little balsamic vinegar in place of the lemon, though I still wished I’d had a lemon for the zest. If the pan wasn’t so hot, I would have dove in by now. I think I would prefer adding blueberries to a lemon crumb bar than this recipe of adding a lemon to the blueberry bars. Will have to tell hubby it only made half-a-pan’s worth. I also made them with frozen blueberries, no difference, just as amazing! I would significantly increase the sugar if I were to make them again. This time I made them I used parchment paper in the pan for an easier clean up. For the berry mix, I dried the berries well first. Thank you so much for this website!I have never considered myself to be a baker until I came across this site,the recipes are so very easy to understand and every time I try a new one I always know it’s going to be delicious!my husband requests these blueberry bars EVERY single week!and he brags to all of his friends about how good my baking is now! I should have added a touch more corn starch/flour or a few less cherries as there was some extra juice but still delicious. These are delicious and super easy to make — my twelve year old son has made them three times! I didn’t have any buttermilk, so I subbed in half & half…amazingly, it tasted wonderful. really disappointed and surprised that there wasn’t more flavor. Since the compote is already jam-like it doesn’t need extra sugar or cornstarch, so you can just substitute the whole blueberry mixture for 1 and a half cups rhubarb compote and a cup or so of sliced strawberries.They are like mini strawberry rhubarb pies and I think will be a big hit for a potluck tomorrow. Love all the juices on the bottom. I’ve made them a bunch of times and everyone always loves them. You can always increase the proportion in future batches. I was originally going to try to make the peach pie with the lattice crust, but I was too tired and wanted to make something less labour intensive, or less messy. By Kath Dedon . Remove vanilla bean pod. Unfortunately this summer they have been getting moldy before they ripen. why do I look on here when I’m supposed to be leaving for this boring class that starts in fifteen minutes and goes for 3 hours, straight through dinner time?! After baking, I stored them in the fridge overnight and for most of the day today. Yes, they don’t hold up too long either. Also, I used a little extra fruit making a solid fruit layer between the crumb layers. Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish. Thank you for such a awesome, easy to follow recipe! So easy…. Otherwise the lemon zest clumps the instant it touches the flour, for me anyway. I forgot to add the egg because I was talking to my Mom. It We had it for dessert tonight. Keep up the good work! Thanks Deb! They never last more than 90 minutes, not even the double batches. Definitely followed tips. thanks. Thanks so much for this recipe! I will def make this again if I find myself with a surplus of berries. The lemon zest in the crust is what makes them sing! A nice change from apple crisp. It did seem like a bit too much flour to fit in mine, and so I tried my mixer instead. Suggestions? These seemed more like breakfast pastry to me than dessert. This was frakkin good. Thanks for the recipe! Then I helped myself to three big bars. Perfect August day. See more ideas about Smitten kitchen, Recipes, Food. I used gooseberries instead of blue because that was all I had on hand… also I added white wine instead of lemon juice – clearly I don’t know what I’m doing, but it was fun to experiment and turned out delish! The recipe worked perfectly, and the blueberry flavor was not too sweet, and not too tart, which really means it was perfect. Is it my imagination~runnin away with me? Mmm looks good. I love peaches + raspberries, Deb, and now I can’t wait to try them with blueberries, too! It’s the end of September and I TOTALLY splurged on fresh berries just for this receipe all the while thinking, it better be worth it. I just made these for my boyfriend last night! Also: wow! Made these at the weekend and loved them. I guess growing up in the south I just assumed EVERYONE made cobbler with sweet biscuit topping. found it! I’m going to run out and get some berries and make tthem today! I luv recipes that make use of what’s on hand – good job! I think they’d have the same effect on these cookie bars, though I do wonder if the texture would hold up. )… i was trying hard to avoid over juicy and hence soggy squares — and I was successful! I made these last night and they were 1.) Delish. I seriously can’t stop eating these. Can’t wait to try with strawberries and one with peaches. oh my_i am eating one now, they really are as easy and delicious as they look! I can see this becoming a regular :). @Sophie, I’m not crazy about either. Thank you! : ), The blueberries @ the farmers market didn’t look all that hot this morning so I opted for blackberries. We picked about 50 lbs of assorted berries on Saturday and after jamming most of them, I wanted something easy and delicious to throw them into for dessert. The touch of lemon is perfect…makes for a great balance of sweet and tart, which is aces in my book. I have never even looked around for local peaches in Ohio. I plan to make these again substituting different fruit. If you leave them out to ripen they shrivel up in 24-48 hours. Adrienne — I think they’d be just fine. I couldn’t get blueberries, I used cherries and some other fruit I have no idea what it is but it was sour. thanks! Making another batch tomorrow for company. I cut the sugar in whole recipe by 25% and nothing suffered. In convection oven at 350, it took 45 minutes to bake. Made them again las week for a bruch-ish thing with blackberries and organge juice instead of lemon. I’m just wondering how much is juice of one lemon? It was still absolutely delicious. Even after baking an extra seven minutes, the cobbler was raw and doughy on the underside, even though it was beautifully browned on the top. Lovely. Super delicious! I am actually known for messing things up in the kitchen but, these were super easy to make. I’m not always a lover of blueberry treats, but these look do die for! i’ve made this 3 times in the past couple of weeks – added a few blackberries to the last one. Two birds, one stone. I was making them for a bake sale, and people came over just because their friends had told them about the blueberry bars. I made this yesterday and was left a little disappointed. I can’t wait to try with cherries. Your images of the bars are making me so hungery (LOL), I will definitely try this when I get home tonight, So I came upon this receipe and knew I had to try it out. Maggie — I do when making something for the first time. My house is around 78-85 degrees during the days now. Hi Britt — How raw? I did as Heather did and made these with cranberries today! my cousins from france at 5 just at dinner!! The cranberry one sounds right up our ally! I passed along your wonderful recipe and website to those who asked. Whenever I make them, I find that one egg just isn’t enough to hold the dough together. These are in the oven now… A friend made the peach version last weekend and they were delicious (really good refrigerated). Excellent with vanilla bean ice cream…, Next time, I might try the blueberry filling with the grated shortbread crust…. It added a hint of orange flavor that really pairs well with the blueberry. So good! Blueberry peach cobbler sounds fabulous right now! I just went blueberry picking early this morning and this is EXACTLY what I want to make this afternoon…Holy Happiness, Batman! *sigh* I can’t wait for your book to come out. Beautiful!! This is a recipe that is true to the south, and oh-so-wonderful. Next time I will follow your recipe exactly! Here you are! I am very excited to make blueberry bars with my mom. YUM! I just adapted this recipe to use blueberry jam, but I can’t wait to try it with fresh blueberries. I forgot to add, here to say I didn’t have cornstarch so I used a bit less than 1/2 cup of flour for 4 cups of blueberries and it worked out well! I think pears would work, but I might use the thinner approach I do there. I think next time I will also add a tiny bit more salt to the crumb mix since I added a little more sugar. This has become my go-to recipe for spring and summer picnics. I made the blueberry-peach cobbler. They were a snap to put together and tasted wonderfully fresh and summery. I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing. I have 2lbs that need to be used up. This is my new favorite recipe!!! Absolutely loved them. Did I do it wrongly? took the couple leftovers home and chilled them. Well..I finally made these today. Breakfast or dessert-appropriate sweets are my favorite. One of my SAHM friends introduced me to Smitten Kitchen — I purchased your cookbook on Amazon immediately and read it from cover to cover this weekend. For any plant based friends we used earth balance “butter” and a flax “egg” to great result. I wonder if they’d do ok in cobbler? These look really good, and I’m just waiting until frozen blueberries go on sale (hehe) to try this recipe. Deb, thank you for a fantastic recipe! They took a bit more time than the average crumble, but the outcome was phenomenal. Thank you for this! And I have some sour cherries in my freezer at home, so I can’t wait! i couldn’t resist and i made them! Thanks for another amazing recipe! I made it for Easter brunch, the teachers’ luncheon, and again today for the Brownie scout picnic. Also, I had liquid left over in the blueberry/lemon bowl. Do you think these bars could be made with pears? You have a cult following upstate. I would like to make these for a friend that’s gluten free—what flour do you suggest? Thanks so much for being such a dependable resource! I don’t see how anyone could resist tasting them while still warm. I highly recommend it! Sprinkle evenly with 2 cups fresh or frozen blueberries. Would that be a good fix for this? Just what I needed. Any suggestions for healthening these up just a bit- anyone try cutting down on butter- using whole wheat flour? Smooch! Just made half a batch of these with 1/2 c almond flour and 1 c gluten free blend (in an 8×8″pan). I have an abundance of fresh blueberries (Big problem, I KNOW! You know, this really started out far more Next time I might try to fool myself further and cut it down to 1 stick…. A tad too sweet for me but otherwise delightful!! I nixed the idea of using limes as too strange (I wish I’d read all the comments; I love Froot Loops!) These are so good! I just found it last night and couldn’t sleep thinking about waking up and running to the store and making both the apple cake and blueberry crumb. This bakery is too far away to deal with my cravings. Yes, I froze mine already! I made it for a party, and everyone loved em! Im a pretty good cook, but when it comes to baking im a little shy because everything used to burn! Poor me. For overly ripe peaches I have but four words: We have great peaches here in Colorado. With rhubarb or perhaps a rhubarb/strawberry mixture slightly bland with a layer of sweetened cream cheese underneath the berries i... But skipped the zest with the blue and orange sweet & sour dish to use your knowing! Tartness. can not wait to try this with sweet biscuit topping like soon... Future character in brandy, if using, and they turned out great!. This way: P. oh so delicious!!!!!!!!!!!!! 6 more than 90 minutes between deciding to make this with sweet biscuit complements. 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