The oat mixture makes a delicious crust for the bottom—and a tasty crumble on top. Lemon perks up the blueberry filling.
These bars are best enjoyed on the day theyre baked. If you'd like to get a head start on the recipe, the crust and crumb topping can be made two days ahead. Cover separately and chill.
Recipe information
Yield
Makes 24
Ingredients
Crust:
Filling:
Preparation
For crust:
Step 1
Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add 1 cup butter; rub in with fingertips until mixture sticks together in small clumps.
Step 2
Transfer 2 cups to medium bowl; mix in almonds and reserve for topping.
Step 3
Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
For filling:
Step 4
Mix all ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
Step 5
Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
