Blueberry Crumble Bars

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

Blueberry Crumble Bars

Well, we would be remiss if we didn't add a Holiday treat using some delicious wild Newfoundland blueberries. We have the best  low-bush blueberries in the world here which get particularly sweet and intensely flavored in the short growing season. I've used them to make a simple blueberry compote to fill these crumble bars with a simple shortbread-like base and a delicious graham crumb crumble topping. Another freezer-friendly recipe to make in advance of your seasonal festivities.

For the shortbread base, combine:

• 3/4 cup butter
• 1/3 cup sugar
• 1 1/2 cups flour

Press into the bottom of a greased and parchment paper lined 9x9 inch baking pan. Bake for 15 minutes. Remove from oven and add the blueberry compote and crumble topping.

Blueberry Compote Filling

• 2 cups blueberries (fresh or frozen)1/2 cup sugar
• ¼ cup water
• 1 rounded tablespoons corn starch

Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly.

Graham Crumble Topping

In a large bowl toss together:

• 1 tsp baking powder
• 3/4 cups graham cracker crumbs
• 2/3 cups flour
• 1/3 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1/2 cups butter, cut in small cubes

Press the crumble mixture together in handfuls so that it holds together and break off chunks of crumble all over the top of the prepared blueberry compote filling. Press down very lightly and bake for about 20-25 minutes at 350 degrees or until the top is golden brown. Cool completely in the pan before cutting into squares or bars. This is a freezer friendly cookie bar recipe too.

For over 120 other cookie ideas, check out this growing photo gallery on our Pinterest Cookie Board.

Blueberry Crumble Bars

Well, we would be remiss if we didn't add a Holiday treat using some delicious wild Newfoundland blueberries. We have the best  low-bush blueberries in the world here which get particularly sweet and intensely flavored in the short growing season. I've used them to make a simple blueberry compote to fill these crumble bars with a simple shortbread-like base and a delicious graham crumb crumble topping. Another freezer-friendly recipe to make in advance of your seasonal festivities.

For the shortbread base, combine:

• 3/4 cup butter
• 1/3 cup sugar
• 1 1/2 cups flour

Press into the bottom of a greased and parchment paper lined 9x9 inch baking pan. Bake for 15 minutes. Remove from oven and add the blueberry compote and crumble topping.

Blueberry Compote Filling

• 2 cups blueberries (fresh or frozen)1/2 cup sugar
• ¼ cup water
• 1 rounded tablespoons corn starch

Bring the berries and sugar to a gentle boil. Mix the corn starch with the water and add slowly to the boiling berry mixture stirring constantly. Boil gently for 1 additional minutes stirring constantly.

Graham Crumble Topping

In a large bowl toss together:

• 1 tsp baking powder
• 3/4 cups graham cracker crumbs
• 2/3 cups flour
• 1/3 cup brown sugar

Using your hands, rub thoroughly through the dry ingredients:

• 1/2 cups butter, cut in small cubes

Press the crumble mixture together in handfuls so that it holds together and break off chunks of crumble all over the top of the prepared blueberry compote filling. Press down very lightly and bake for about 20-25 minutes at 350 degrees or until the top is golden brown. Cool completely in the pan before cutting into squares or bars. This is a freezer friendly cookie bar recipe too.