Buttery oat crumble, blueberry preserves, and fresh blueberries. I skipped the glaze completely — these were fabulous without the extra sugar.
Ingredients
- 1¼ cups all-purpose flour
- 1¼ cups quick-cooking oats
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp baking powder
- ¾ cup butter, melted
- 1 tsp vanilla extract
- 1 cup blueberry preserves
- ½ cup fresh blueberries (optional)
Directions
- Preheat the oven to 350°F.
- Line an 8-inch square pan with parchment paper, leaving enough overhang on two opposite sides to create a sling.
- Combine the flour, oats, granulated sugar, brown sugar, and baking powder in a mixing bowl.
- Add the melted butter and vanilla. Stir until the mixture is evenly crumbly. Reserve about 1½ cups of the crumble mixture for the topping.
- Press the remaining crumble mixture firmly and evenly into the bottom of the prepared pan.
- Gently spread the blueberry preserves over the crust, then scatter the fresh blueberries over the preserves.
- Sprinkle the reserved crumble mixture evenly over the top.
- Bake for about 30 minutes, or until the top is golden brown.
- Cool completely. Use the parchment sling to lift the bars out of the pan, move them to a cutting board, and then slice.
Laura’s Take
I skipped the glaze completely. Between the blueberry preserves, fresh blueberries, and crumble, these were plenty sweet without it. Sometimes more sugar is just…more sugar.
Why the Parchment Sling?
Easier removal, cleaner cuts, and you’re not attacking your pan with a knife. Win, win, win.
Make It Your Own
Blueberry isn’t the only option. Swap in another favorite jam or preserves and pair it with fresh fruit if you want. Raspberry, strawberry, or apricot would all work nicely.
Double Batch Note
In the video, I made a double batch and used two 8-inch square pans. The written recipe above makes one pan.
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