This time I used same amount (4c) of pitted sour cherries, upped the cornstarch to 6 teaspoons, kept the sugar at same measurement and skipped the lemon juice. (Oh, and it still gets a bit messed up but life goes on. Is it my imagination~runnin away with me? I made this recipe last week with 2.5 c. of fresh blueberries and 1.5 c. of thawed frozen mixed berries. I just made a scrumtious batch yesterday (for about the millionth time) and took them into the office to rave reviews (for the millionth time). It is my go to for “cookies and bars” that I offer my catering clients. And easy . I’ve been oloking at this recipe all week, and thinking… mmm.. maybe on the weekend! I cut down the butter to 1.5 sticks because I’m like that, but they were still delicious. I did as Heather did and made these with cranberries today! I just made these for a party and by god they went fast! I made these today! this is one hard recipe to make it exactly like the picture. Thank you very much for this wonderful idea! with everything together, it’s so perfect for any time of the day. I loooovvvvve AllRecipes.com Hello Deb, I have been reading your blog for years, and I love your writing style. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Thanks for sharing, My friend called them “like the best Pop-Tart ever” although they are not really poptartlike. I added Grand Marnier along with the lemon and in my oven, it took 42 minutes. The last time I made them I replaced 2/3 cup of flour with a 2/3 cup of graham cracker crumbs which made them stay crispy in the fridge overnight and added a lot of flavor to the crust. The next time I make them, I think I may add a little allspice or some other spice to give the fruit an extra dimension. This is my new favorite recipe!!! It’s a great recipe to get creative with! We had it for dessert tonight. we just dug into it slightly warm. I have had this recipe bookmarked for weeks and then today you made them on your instastory and I knew it was time. It was almost like a play dough consistency and didn’t crumble at all. just popped my batch in the oven! Also, you can try putting the crumb into a pie pan and end up with a crumb pie. the result was super yummy and a delicious treat on our first family road trip with our five month old son maxence… my parents and my son’s godparents got a taste before we left and they were all swooning with delight…, thank you again for another terrific recipe…, this recipe is sooo gooodddd..i just made one tray, and it sell like hot peanuts!! Could I add a splash of vinegar instead? :) thank you so much I am so happy I stumbled across your site! : Look Yummy.. The result tastes a little like rhubarb – tart, but quite tasty if you’re looking for a tangy, not-too-sweet treat. Instead of 1 cup of white sugar used ½ (dark) brown sugar and ½ white sugar Really much like the aforementioned cake. I just made this crumble – it’s in the oven now. The bars are perfectly rustic, crumbly, and delicious looking. ), it still came out amazing. Aug 1, 2014 - Theoretically, we are supposed to move this Saturday, but evidence is mounting — in the form of a kitchen without countertops or appliances, a toilet in the middle of the living room, and a p… I just made a very similar batch of crumb bars with Blackberries…and they were awesome. Jeez, time flies! Deb, I was wondering, do you think I could mix up the crumb mixture, freeze it and use it later? And they still came out delicios! tnx. Can this be made with dairy alternatives and for gf? Had a ton of raspberries & peaches that needed using up last night, so I pulled out the recipe again – they are a winner. I used frozen blueberries and it was delicious. Thank you, Deb for the recipe and inspiration. I just made these today for the first time using raspberries and they are TO DIE FOR good!!! Wow …. in the meantime, i have a lovely blueberry crumb cake to share on here today. I added a “fairy dusting” of cinnamon to the dry mixture and another dusting over top of the crumb once put together in my 9×13. Mine only took about 40 mins to bake. Hey Deb!! Discovered your blog last week just in time to see these little morsels of blueberry goodness. Both results came out great although I prefer going the mixed fruit route for flavor diversity. See how they helped me survive a rough month this summer. Would this change the texture too much? Thanks Joce. Used a third wheat flour and frozen blueberries and it was fine. Still cornstarch? except it is coffee cake! just pulled this out of the oven and waiting to pass the knife through it. I had people still coming up to me the next day raving about them and thanking me. The next time I used a double recipe for the cranberry filling part of the Cook’s Illustrated Apple-Cranberry Pie recipe and it worked deliciously! That is an incredibly gorgeous picture. yummy!! I highly recommend this small substitution for anyone with Celiacs. I made these yesterday and they turned out perfect. I took them to work (gleaning tart cherries for our food bank, actually) and they disappeared in minutes. I’ve made this recipe twice already, it’s that great! In my convection oven at 350, they were done in 45 minutes. You had me at melting the butter instead of laboriously (okay, really not so bad) cutting it into the crust mixture. :) Thanks again. Just made them with the sour cherries we picked in July and froze. However, when I see the look on my 2 and 4 year old blueberry-devouring monster’s faces when I make these tomorrow, I’m sure it will be more than worth it. But, it’s always nice to try something new! I was looking for a crumble recipe with fresh berries a couple weeks ago and couldn’t find one!! I would almost say use 2 cups of flour not 3 and maybe 2/3 cup white and 2/3 cup brown sugar. We picked about 50 lbs of assorted berries on Saturday and after jamming most of them, I wanted something easy and delicious to throw them into for dessert. thanks! I did add a touch of almond extract to my berries. :) =). 7 people NOTHING left. We made these for supper club tonight (5 gals get together and bring new dishes) with sub gluten free flour and to my surprised they were great!! Your email address will not be published. I’m taking them to a bbq tonight. The kids wanted more and more. I can’t get enough of these blueberry bars! The friend I was baking with and I ended up having a complete failure of math/volume figuring, so we measured the 2 points of blueberries I had and decided they were 2 cups of blueberries (they were more. The lemon scent is so divine. This was so simple and came out so delicious!! Would suggest that the quality of fruit makes all the difference in the taste. Aanee xxx, Just wanted to say that I made these a week ago for company and everyone loved them. I mean, I didn’t because they’re in season and everywhere, even cheap, but I have more than once used frozen blueberries in the place of fresh ones and found them astoundingly good. If so, these are definitely coming back soon for a fourth of July party. These people don’t sound like they’re joking around. How many cups can I swap? Still even sweeter considering my unintentional inclusion of the juice of one lemon along with the zest in the crumble/crust in addition to the lemon added to the berries. Darn, darn, darn! Darling…I am an American living in the middle east right now. I can’t wait to try different variations of this! Yummy! :-). The flavour and texture of these is lovely – full of lemon, not too sweet with a gooey blueberry centre and crunchy base. Can’t wait until they cool! I knew there was a simpler way to do it, and lo and behold, All Recipes had it. i am now going to have to go pick more just so i can make these. Yes, they should freeze well. We are antifa, we do not forget. I am making sure I have everything on hand and making these tonight. I want to grab one right off the screen! Very delicious recipe. How did you move each tiers to stack one on top of each other without distorting the icing on the tiers below? three years later and this is still our favorite end-of-summer treat! Thanks, Deb- you are a gem! . ( How is this my daughter? These were a huge hit with my husband’s colleagues! How well do these bars freeze (after baking)? Connie — Should work just fine, just keep it cold and don’t overblend it. to be honest. My family loved them. While they were still warm, my boyfriend at about an eigth of the pan… grrr. I made these using frozen blueberries because I was in a pinch, and they still turned out great! I also pretty much never make things twice, but these are going to be an exception. I headed out in 98 degree heat to pickup flour so I could make these today! :) Also, I laughed out loud at “Hmmph! My first was a hit with my very picky friend from NYC. Thanks! Perfect dessert. They are delicious~ Thanks for sharing! After a bit of research on allrecipes.com, I found a recipe with a bunch of suggestions (“use less brown sugar” and “you can swap out all or part of the oil”, etc) that seemed like it would work. Hope all is well and you are able to get some sleep at least every other day. Just put these in the oven. It’s really subtle, and brings out the flavour of the blueberries. I thought they were a 3 out of 5. They turned out great! Though it seems like a strange combination, I find that cinnamon and blueberries go incredibly well together. My brain is giving this recipe a 10 out of 10, but my stomach is giving it a 12 out of 10. Delectable. These turn out exactly as you described! Yum! makes one 9-inch round cakefrom smitten kitchen, crumb topping5 tablespoons (40g) all-purpose flour1/2 cup (100g) granulated sugar1 teaspoon ground cinnamon4 tablespoons (2oz) unsalted butter, cold-ishpinch of salt, cake2 cups minus 1 tablespoon (240g) all-purpose flour2 teaspoons baking powder1/2 teaspoon salt4 tablespoons (2oz) unsalted butter, at room temp3/4 cup (150g) granulated sugarzest of 1 lemon1 large egg1 teaspoon pure vanilla extract2-2 2/3 cups (1 pint) fresh blueberries1/2 cup milk, any kind. Recipes like this make my annual blueberry picking jaunt- driving 75 miles one way to haul home 40-50# of the most amazing fruit ever- all that more worthwhile. I have tried adding an extra small egg and even some milk. I love your site! Oh my word, that looks so ~ SO YUMMY! If the base of your pan is, say, 150 percent of the area of a 9×13 (117″), you want to increase all quantities in the recipe by 150 percent. I made these last night to bring to work today and they were a HUGE hit. Everyone raved about them, ate every morsel, a some had seconds. These were absolutely delicious. I will definitely make these again and again. For the bars, my sibling are not big blueberry lovers, and when they ate the bars, they found them to be a bit too tart. You rock Girl! :D. Your directions are, as always, clear and easy to follow. I substituted King Arthur whole wheat white flour for the regular flour and cut out a little of the sugar since recipes are usually too sweet for me. place in fridge while you make you make the cake batter. I fear addiction. it looks delicious & i’m so excited to try it! Thanks for the beautiful photos. do you think these would do ok in the mail? Your recipes never fail, and these look amazing! “I realize lime+blueberry flavor might be the secret ingredient in fruitloops” — You are a genius! I thought. Seriously, they were the perfect summer treat – not too heavy, not to sweet, but just indulgent enough. I made them and they were quite delicious. what is the link to your Flickr site? Way to go, Momma! I made these last week for a birthday and they were fantastic! We are in love with anything almond right now and this was just another excuse to eat that almond flavor. I have just found your site in the last month or so-wonderful, I threw in a couple of handfuls of chopped roasted pecans and just a bit of lemon juice, to thin the feeling. Just made these but using half the ingredients and using an 8 by 8 pan. I found your blog after watching you are Martha Stewart yesterday. Made these twice and both times they’ve been devoured. Thanks for the great post. Fantastic! Cooks up great with either frozen blueberries or fresh, by the way, no problems. Do you think these would work with frozen blueberries? I cheated and used my food processor on pulse to work in the butter. This was so easy and so delicious! Cookies and crumbs. Power sugar, vanilla, and milk. https://www.thekitchn.com/smitten-kitchen-blueberry-muffins-22925527 Made these. So instead I will gaze longingly at the pictures you’ve posted. For the most part, it seems to work but frozen do tend to give off more water… some extra cornstarch or draining may help. I made it last night with what I had on hand — blackberries, and a little balsamic vinegar in place of the lemon, though I still wished I’d had a lemon for the zest. I truly enjoy reading your blog. This is continuation from Comment #63 (regarding your wedding cake). Thanks for the recipe – My coworkers appreciate it as well. I mean, they still ate them and everything, but the kiddos complained. Hi, I’ve been reading and cooking your recipes, and loving your blog for weeks now.Made these yesterday and was amazed at the emmediate rush for more. Verb? s really subtle, and ( in my oven as i was a chocolate cookie. 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