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Blueberry Cobbler Bars

This is my favorite time of year for fruit because there’s nothing I love more than berries. Large packs of blueberries have already started to appear at Trader Joe’s. Blueberries are great on their own, but once you start making recipes with them things get unhealthy in a flash. Blueberry pancakes, blueberry cobbler, blueberry pie, blueberry coffeecake… you get the idea. So, this morning when I opened my fridge and saw that big pack of blueberries, I immediately wanted some blueberry cobbler with ice cream! Instead I dreamed up this healthier alternative. I’m not claiming that they are fat free or super low in calories, but they are not all bad!

My kid is way into berries and was continually sneaking blueberries one-by-one when my back was turned. When I caught him in the act he told me that a friendly blue dinosaur had come into the kitchen and snacked on them! Hilarious. This particular Blueberry Cobbler Bar Recipe is going to go into our regular dessert rotation because the bars come moist yet crumbly and they aren’t too sweet. (They really hit the spot even without a giant scoop of ice cream on top.) They are also rather beautiful set out on the table. Don’t you think? Now for the recipe…

Blueberry Cobbler Bar Recipe

Prep Time: 15 mins  Cooking Time: 45 mins

1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon 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 or coffee grinder until finely ground; 1 cup of oats makes 3/4 cup oat flour)
1/4 cup almond flour / meal
1/2 teaspoon apple pie spice
2 oz butter
2 tablespoons vegetable oil
1 egg
1/4 teaspoon salt
2 cups fresh blueberries
1/4 cup granulated sugar (different from the one above)
2 teaspoons cornstarch

Preheat the oven to 375 degrees. Grease a square baking pan. In a medium bowl, stir together 1/4 cup granulated sugar, brown sugar, flours, and baking powder. Mix in salt and apple pie spice. Use a fork to mix in the butter, oil and egg. Dough will be sticky but will not all hold together – just make sure the butter is evenly distributed and mostly mashed in. 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. In another bowl, stir together the sugar and cornstarch. Mix with the blueberries to coat. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer. Cook for 45 minutes or until slightly brown. Let cool completely before cutting into squares. Makes about 16 squares.

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