Ingredients
Filling
- 2 cups frozen blueberries
- 2 apples, cored, peeled and chopped
- 1⁄2 cup granulated sugar
- 1 teaspoon lemon zest
- 1⁄2 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 4 teaspoons cornstarch
- 1 teaspoon vanilla extract
Crust
- 2 1⁄4 cups quick rolled oats
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup packed brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, cold and cut into cubes
- 1 teaspoon vanilla extract
Instructions
Filling
- In a large skillet set over medium heat, combine blueberries, apples, sugar, lemon zest and cinnamon; cook, stirring often, for 10 to 15 minutes or until apples are tender and sugar dissolves.
- Whisk together lemon juice, cornstarch and vanilla until smooth; whisk into fruit mixture. Bring to boil; cook, stirring, for 1 to 2 minutes or until thickened. Place plastic wrap directly on the surface of the mixture to prevent skin from forming; let cool completely.
Crust
- Meanwhile, preheat oven to 350°F. Line 9-inch square baking pan with enough parchment paper to overhang edges; set aside.
- Whisk together oats, flour, brown sugar, baking soda and salt; cut in butter with pastry blender or fingertips until mixture resembles coarse crumbs. Add in vanilla.
- Press half of the mixture into the prepared pan. Spread apple and blueberry filling evenly over top. Sprinkle with the remaining oat mixture, pressing lightly.
- Bake for 40 to 50 minutes or until crust is golden and filling is bubbling. Let cool completely on rack. Remove from pan and cut into bars.
Recipe Tip
- Toss 1/4 cup chopped pecans, almonds or walnuts with the remaining oat mixture to sprinkle over the top of the filling if desired.
About This Recipe
Blueberry Apple Pie Bars take a classic dessert out of the pie pan and into a sheet of neatly cut squares. They’re perfect as an on-the-go snack or for picnics, tailgates and other no-muss, no-fuss events. Sweet-tart blueberries add a boost of blue to the classic flavor combo in the filling: apple, cinnamon and vanilla, with a bit of zesty lemon. The buttery crust holds everything together, and for a little extra crunch, just add chopped pecans, almonds or walnuts to the topping.