Blueberry Crumb Bars

Adapted from AllRecipes.com

http://smittenkitchen.com/2008/07/blueberry-crumb-bars/

These are easiest to cut once chilled, and store even better in the
fridge than they do at room temperature–something unusual for cookies!

Yield: I cut these into 36 smallish rectangles

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and
baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter
to blend in the butter and egg. Dough will be crumbly. Pat half of
dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon
juice. Gently mix in the blueberries. Sprinkle the blueberry mixture
evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly
brown. (This took an extra 10 to 15 minutes in my oven.) Cool
completely before cutting into squares.


Try making it with apricots instead:
2 cups dried apricots
1/2 cup sugar (or a little less)
Water to cover
Pinch of salt

Boil this all together on the stove for a while until the water is
mostly absorbed and the apricots have broken down a bit and it
smells/tastes good. Add more sugar if needed. Put in a splash of
brandy if you want before taking it off the heat.

Then just use this mixture as the filling instead of the blueberries
below.