Blueberry Crumb Bars


For the Crust:
2 Cups all purpose flour
1 Cup old-fashioned oats
1 Cup (packed) golden brown sugar
1/2 tsp salt
1/4 tsp Ground Cinnamon (Saigon Cinnamon or Korintje Cinnamon preferred)
1 Cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 tsp Almond Extract
1/2 Cup sliced almonds
For the Filling:
3 Cups fresh blueberries (about 15 oz) or one 12-oz package frozen blueberries (do not thaw)
1 Cup blueberry preserves (10 to 11 ounces)
1 Tbsp all purpose flour
1 tsp finely grated lemon peel


For the Crust:

  1. Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan.
  2. Whisk flour, oats, sugar, salt, and cinnamon in large bowl.
  3. Add Almond Extract and 1 Cup butter; knead in with fingertips until mixture sticks together in small clumps.
  4. Transfer 2 Cups of the prepared dough to medium bowl; roughly mix in almonds and reserve for topping.
  5. Press remaining crumb mixture evenly onto bottom of prepared pan.
  6. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.

For the Filling:

  1. Mix all ingredients in medium bowl.
  2. Spread evenly over crust in pan, then sprinkle reserved topping over.
  3. Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack.
  4. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.