Wednesday, June 26, 2013
Blueberry Cobbler Bars
With fresh summer berries everywhere you look, I've become somewhat of a berry hoarder lately.Despite the fact that I have three containers of blueberries already in my fridge, I just can't seem to pass them up at the store or the farmers market, they're just so beautiful and delicious. This seemingly harmless habit has become somewhat of a problem, after all a gal can only put so many berries on her cereal every morning, what do I do with the rest? Make face melting delicious cobblers that's what!
These bars are primarily made of almond and oat flour which imparts more flavor and texture than regular old AP flour or dare I say, bisquick (not to mention it's better for you). The sugar and cornstarch gives just a little sweetness to the berries without overpowering them (the cornstarch acts as a thickener) and with a touch of lemon, you have some kick butt berry bars!
Blueberry Cobbler Bars
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp baking powder
3/4 cup all purpose flour
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor until finely ground; 1 cup of oats = 3/4 cup oat flour)
1/4 cup almond flour / meal
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 TBS butter
2 TBS vegetable oil
1 egg 1/4 teaspoon salt
2 cups fresh blueberries
1/4 cup granulated sugar (different from the one above)
2 tsps cornstarch
1 TBS water
1 tsp lemon juice
1.Preheat the oven to 350 degrees F.
2.Grease a square baking pan. In a medium bowl, stir together 1/4 cup granulated sugar, brown sugar, flours, cinnamon, nutmeg, salt, and baking powder.
3.In a separate bowl, melt the butter and use a fork to gradually mix it in along with the oil and the egg. Dough will be sticky but will not all hold together – just make sure the butter is evenly distributed and mostly mashed in.
4.Pat a little over half of dough into the prepared pan to form the crust. Use your fingers to make sure all the spots are covered.
5.In another bowl, stir together the sugar and cornstarch. Mix with the blueberries then add water and lemon juice. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
6.Cook for 45 minutes or until slightly brown. Let cool completely before cutting into squares.