Title: Blueberry and Lemon Crumb Bars
Categories: Cookies
Yield: 24 servings
-crust--
1 1/2 c All-purpose flour; u
-nbleached
2 tb Sugar
2 ts Grated lemon rind
1/4 ts Salt
1/2 c Cold butter; cut in 1/4" sli
-ces
1 lg Egg yolk
1 ts Vanilla extract
1 tb Cold water; optional
-filling--
1/2 c Sugar
2 tb All-purpose flour; u
-nbleached
1/4 ts Freshly ground nutmeg
2 c Blueberries; rinsed and
-sorted
-topping--
5 tb Soft butter
1/2 c Packed light brown sugar
3/4 c All-purpose flour; u
-nbleached
Confectioner's sugar
Recipe by: Marie Simmons, Bar Cookies A to Z (1994) Preparation Time: 1:00
Oven 400F / 200C. Butter is unsalted unless otherwise stated. Lightly
butter a 13- x 9-inch baking pan.
TO MAKE THE CRUST: Combine flour, sugar, lemon zest and salt in the bowl
of a food processor. With the motor running, add pads of cold butter, a few
at a time. In a small cup, stir together the egg yolk and vanilla. With the
motor running, gradually add the yolk mixture; process until the mixture
pulls together. If the mixture seems dry, add some to all of the cold
water. Turn dough out (it will be crumbly) into the prepared pan; with
floured fingertips, carefully press the dough into an even layer over the
bottom of the pan.
TO MAKE THE FILLING: In a large bowl, stir together the sugar, flour and
nutmet until blended. Add the blueberries; stir to coat. Spread the
blueberry-sugar mixture into an even layer over the crust.
TO MAKE TOPPING: Work the butter and sugar together with a wooden spool
until blending. Using a fork, gradually add the flour, stirring until the
mixture resembles coarse crumbs. Sprinkle the mixture evenly over the
blueberries. BAKE for 15 minutes. Reduce the oven temperature to 350
degrees, and back for 25 to 30 minutes longer, or until the edges and
topping are browned and the blueberries are cooked. Cool on a wire rack
before cutting into bars. Lightly sprinkle with powdered sugar before
serving.
