Blueberry and Lemon Crumb Bars

 After recently making these bars after a stressful day of school, I noticed I never shared this amazing, one-pan pastry. It's versatile as the fruit can be interchanged with the seasons. For this reason, I usually freeze peaches, blueberries, and raspberries to make this over the cold winter. I have used cut-up cherries and peaches; raspberry and blueberry; peach and blueberry, too!

Follow the recipe and use your food processor for the first part-the crust and PREHEAT your oven to 400 degrees. Use a 13 x 9'' pan or something of similar length and depth. The big thing is to line the pan with parchment or spray/butter it well. There are three components to this one-pan of deliciousness. 

Away we go.

Crust--Process in a food processor. 
combine the dry:
1 1/2c. All-purpose flour
2 Tablespoons Sugar
2 teaspoons grated lemon zest
1/4 teaspoon salt
1/2c. (1 stick) cold unsalted butter, cut in 4

Process above using the pulse button leaving it loose and crumby--but then add

The wet stuff  combine then add to dry stuff in the processor: 
1 large egg yolk--just the yolk! 
1 teaspoon vanilla
1 Tablespoon cold water

Once it's all mixed together, press into a 13 x 9" pan. Don't bake it yet!

Filling:

Combine in bowl:
1/2c sugar
2 Tablespoons Flour
2 Cups Berries-fresh or frozen

Pour this evenly on top of the crust.

Last step:

Topping! Mix with fingertips until evenly blended. 

5 Tablespoons unsalted butter--softened--cut into dice sized pieces
1/2 c. packed brown sugar--light preferred
3/4 c. flour

Sprinkle topping on top evenly--don't press down.

Toss in the oven and bake for approximately 40 minutes., or until the topping is light brown. 

Cool completely and enjoy in domino size pieces or larger shapes. Consider using muffin cups to make sharing easier. 

Note:

Just make sure the fruit is similar in size so that no huge slices or whole cherries are smooshed in the cutting-up process. You can add some nuts if you like, but don't go overboard. If you want a nutty treat, try my Mounds Bars for the Masses recipe to offer alongside this one. 

Any questions, make a comment and I will get back to you!

I got excited to share these, but didn't take a picture before cutting them up!  I was just trying to advertise that I was trying to get economical ideas to share what I made. If you know me, it's not always important how it looks, but how it tastes!