about 36 small bars
For the fruit filling:
1 quart blueberries, rinsed and patted dry
juice of one lemon
1/2 cup white sugar
4 teaspoons cornstarch
For the dough:
1/2 cup white sugar
1/2 cup light brown sugar
1 teaspoon aluminum-free baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
3 cups unbleached all-purpose flour
zest from one lemon
1 cup (two sticks/16 tablespoons) unsalted butter, chilled and cut into small cubes
1 egg
1. Preheat the oven to 375 degrees. Grease a 13"x9" baking dish. Set aside.
2. In a medium bowl, combine the blueberries, lemon juice, sugar, and cornstarch. Stir gently to combine the ingredients.
3. In a large bowl, stir together the sugars, baking powder, cinnamon, nutmeg, salt, and flour.
4. Mix in the lemon zest.
5. Use a pastry cutter to cut the butter into the flour mixture. Add in the egg and also blend in with the pastry cutter. Dough will be crumbly.
6. Pat half of the dough into the prepped baking dish. Top with the blueberry filling. Sprinkle the remaining dough crumbles over top of the blueberry layer.
7. Bake for 45-60 minutes, or until the top of the crumble is just beginning to brown. Cool on a wire rack for 30 minutes. Cover and place in the refrigerator to chill. These crumb bars are easier to cut after they have been chilled.