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Blueberry Crumble Bars

Ingredients

  • 1 - 1/2 cups (375 mL) Robin Hood all-purpose flour
  • 1 - 1/2 cups (375 mL) quick cooking oats
  • 1 - 1/2 cups (375 mL) brown sugar, divided
  • 1/2 tsp (3 mL) baking soda
  • 1/2 tsp (3 mL) fennel seeds, finely chopped
  • pinch of salt
  • 2 tbsp (30 mL) orange zest
  • 3/4 cup (175 mL) Crisco vegetable oil
  • 2 tbsp (30 mL) orange juice
  • 1 tsp (5 mL) vanilla extract
  • 2 tbsp (30 mL) cornstarch
  • 2 cups (500 mL) BC Blueberries, rinsed

Directions

1. Preheat the oven at 375°F (190°C).  Butter a 9 x 8 inch baking dish.
2. In a large mixing bowl, combine together flour, oats, 1 cup of brown sugar, baking soda, fennel seeds, salt and orange zest.  Add in oil until it resembles moist crumbs.  Reserve half the mixture and press the remaining mixture into the prepared baking dish.
3. In a small saucepan, combine orange juice, remaining ½ cup of brown sugar and vanilla.  Bring to a simmer and whisk in the cornstarch, avoiding lumps.  Add in blueberries and cook until the mixture thickens, for about 2 minutes.  Spread the mixture over the prepared crust.  Top with remaining oat mixture.
4. Bake for 25 minutes or until just browned.  Cool before cutting into bars.
Tip: Bake these ahead of time and take them along with you to the park or cabin.
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Related Recipes

Blueberry Crumble Bars

Ingredients

  • 1 - 1/2 cups (375 mL) Robin Hood all-purpose flour
  • 1 - 1/2 cups (375 mL) quick cooking oats
  • 1 - 1/2 cups (375 mL) brown sugar, divided
  • 1/2 tsp (3 mL) baking soda
  • 1/2 tsp (3 mL) fennel seeds, finely chopped
  • pinch of salt
  • 2 tbsp (30 mL) orange zest
  • 3/4 cup (175 mL) Crisco vegetable oil
  • 2 tbsp (30 mL) orange juice
  • 1 tsp (5 mL) vanilla extract
  • 2 tbsp (30 mL) cornstarch
  • 2 cups (500 mL) BC Blueberries, rinsed

Directions

1. Preheat the oven at 375°F (190°C).  Butter a 9 x 8 inch baking dish.
2. In a large mixing bowl, combine together flour, oats, 1 cup of brown sugar, baking soda, fennel seeds, salt and orange zest.  Add in oil until it resembles moist crumbs.  Reserve half the mixture and press the remaining mixture into the prepared baking dish.
3. In a small saucepan, combine orange juice, remaining ½ cup of brown sugar and vanilla.  Bring to a simmer and whisk in the cornstarch, avoiding lumps.  Add in blueberries and cook until the mixture thickens, for about 2 minutes.  Spread the mixture over the prepared crust.  Top with remaining oat mixture.
4. Bake for 25 minutes or until just browned.  Cool before cutting into bars.
Tip: Bake these ahead of time and take them along with you to the park or cabin.