Blueberry Almond Crumb Bars

Blueberry Almond Crumb Bars

Filling.

• • 1 pound frozen blueberries

  • 1/4 cup granulated sugar

  • 2 tablespoons corn starch

  • 1/4 teaspoon nutmeg

  • 1 teaspoon vanilla extract

Crust and Topping.

• • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1 teaspoon coarse Kosher salt

  • 2 ounces almond paste, grated or crumbled

  • 3/4 cup unsalted butter, diced

  • 1/2 cup almonds, finely chopped

Filling.

In a saucepan, combine the blueberries, sugar, corn starch and nutmeg. Over medium low heat, warm the blueberries until they thaw and begin to get juicy. Increase the heat to medium and cook, stirring constantly, until the mixture begins to bubble and thicken. Once the juices thicken, cook for one full minute before removing from the heat. Stir in the vanilla.

Set the filling aside to cool while you make the crust.

Crust and Topping.

Preheat the oven to 350, and line an 8 or 9 inch square baking dish with parchment paper.

In a bowl, combine the flour, sugar, salt and almond paste. Use a pastry cutter to cut in the butter until moistened and crumbly. Stir in the almonds.

Measure half the crumb mixture into the pan and press firmly against the bottom of the pan. Refrigerate the other half of the crumb mixture to reserve for the topping.

Bake the crust for 20 minutes.

Stir up the filling and spread evenly over the hot crust. Sprinkle the filling with the remaining crumble mixture. Return the pan to the oven and bake for an additional 28-30 minutes, until the topping is golden brown.

Cool completely on a wire rack before cutting. These are best eaten within 1-2 days.

Yields 16 squares

Recipe from Curly Girl Kitchen