Friday, July 27
Is anyone else ridiculously excited about the Olympics? The opening ceremonies are about to start in a few hours and I cannot wait! I've been lucky enough to travel through most of Europe, but my passport is still missing a stamp from London... I have a feeling that the games will only fuel an already overflowing desire to visit the breathtaking, historic city.
I love to hear the stories behind each player, especially if the story makes me reach for a box of tissues. (No matter where they are from, I'm always cheering for the underdog.) Let the waterworks begin!
Enough about the Olympics (for now). Look at what I made a few days ago!
Over the years I've made several different kinds of crumble bars, and every time I make a recipe I claim it as my new favorite. So don't be surprised when I say: "These blueberry brown butter crumb bars are my new fav."
This particular recipe is a smorgasbord of various other bar recipes. I took the best from each one and fused them together to create these luscious, irresistible bliss bars! The crust has an almost shortbread-like, butterliscious quality. The filling is simple; fresh blueberries, lemon (of course), and sugar. And then you have the brown butter streusel crumb topping. This is seriously intoxicating stuff, everyone. I came *this* close to leaving the bars bare and just eating the streusel by the spoonful. (no joke.) I think someone needs to invent some kind of snack food that's just brown butter crumbs...they can toss in some almonds for the health nuts.
Since this is a 9x13-inch pan recipe, please be sure to spread the love around by sharing. Otherwise you could find yourself stealing a few bars from the fridge at 3am whilst watching an intense soccer match between the legs in the green uniforms vs. the legs in the blue uniforms. ;)
Enjoy the opening ceremonies!!
Blueberry Brown Butter Crumb Bars
makes about 30-34 bars
for the streusel
12 Tablespoons (that's 1 1/2 sticks) unsalted butter
1/3 cup brown sugar, tightly packed (light or dark)
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger (optional)
1 1/3 cup all-purpose flour
for the bars
1/2 cup granulated sugar
1/2 teaspoon baking Powder
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup (that's 1 stick) unsalted butter, cold and cut into about 8 pieces
1 egg, lightly beaten
for the filling
Zest and juice of one lemon (don't worry about the size)
1/2 cup granulated sugar
4 teaspoons corn starch
4 cups clean, dry, fresh blueberries
Prepare the streusel: Brown that butter! Have a small, heat-proof bowl on hand for the brown butter.
In a large saucepan, melt the butter over medium-low heat. Increase the heat to medium and, stirring occasionally, cook the butter until it turns golden brown and develops a nutty aroma. Depending on the stove's heat, it can take 5-8 minutes for the butter to brown properly. During this process the butter will first become foamy before changing color, making it difficult to see what's going on. Just be sure to give it a good stir now and then so that the butter doesn't burn. Once it's gorgeous and fragrant, remove the pan from the heat and transfer the butter the bowl. Cool to room temperature.
In a separate, medium-size bowl, combine both sugars, salt, and ginger. Add the now-cooled-off brown butter, and then the flour. Use a fork, or your fingers, to work everything together until well mixed and crumbly. Cover the bowl of streusel and set it aside until ready to use.
Prepare the crust: Preheat the oven to 375 F. Line a 9x13-inch baking pan with parchment paper, or foil. (If using foil, spray or butter lightly.)
In a medium-size bowl, whisk together the sugar, baking Powder, salt, and flour. Add the cold pieces of butter and the egg. Using a pastry cutter or 2 knives, cut the butter and egg into the dry ingredients until evenly incorporated. You will be left with a crumbly mixture. Press the dough into the bottom of the prepared pan.
Prepare the filling: In a large bowl, whisk together the lemon zest, lemon juice, sugar, and corn starch. Add the berries and mix gently until everything is combined.
Pour the blueberries on top of the crust that you just pressed into the pan. Grab that bowl of brown butter streusel and sprinkle it over the blueberries.
Bake for 45-50 minutes, or until the top is slightly browner than it was before going into the oven.
Remove the pan from the oven and place it on a cooling rack. Cool completely before slicing into bars.
Adapted from All Recipes