Blueberry Crumble Shortbread Bars
With Spring around the corner, we're soon to be swimming in fresh blueberries. Blueberry Crumble Shortbread Bars are a perfect use for those lovely little berries.
Equipment
- 9x12 pan
- Parchment paper
- Medium saucepan
Ingredients
Almond Shortbread
- ¾ cup almond flour
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 tsp baking powder
- 1 tsp pink himalayan sea salt
- ½ tsp baking soda
- 1 cup unsalted butter cold
- 1 large egg
- ½ tsp almond extract
- ⅓ cup old fashioned oats optional for topping
Blueberry Filling
- 1 bag frozen blueberries
- ½ cup pure cane sugar
- 1 large lemon zest and juice
- 1 pinch pink himalayan sea salt
Instructions
Blueberry Filling
- In a medium saucepan, bring up the blueberries and sugar to a boil. Once they've softened, pop them with the back of a spoon to release the juices.
- Reduce the sauce until it coats the back of a spoon. Brighten the sweetness with a pinch of salt and the juice of a lemon.
- Cool completely.
Shortbread Dough
- In a large mixing bowl, whisk together the almond flour, all purpose flour, powdered sugar, baking soda, and salt.
- In a separate small bowl, beat the egg with the almond extract. Mix it into the dough.
- To incorporate the butter, you can grate it in with a box grater or cut it in. You want to keep it cold as long as possible. You may need to use your hands to really getting it incorporated into a smooth dough.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350°F. Line a 9x13 pan with parchment paper and set aside.
- Cut the dough in half, and press one half. Make sure there are no crack or holes for the filling to leak through.
- Spread the blueberry filling over the top.
- With the remaining dough, break off small pieces and flatten them out to cobble over the top. Leave some of the filling visible.
- If you are topping with oats, you sprinkle them on now.
- Bake for 25 minutes.
- Cool completely in the pan. Remove and cut into 24 bars.