Ingredients

Crust:

• One-Half of the Pâte Sucrée Recipe

Streusel:

• 115g (8T, about 1 stick) Unsalted Butter, softened
• 115g (about ½-cup plus 1T) Granulated Sugar
• 1g (about ¼t) Kosher Salt
• 150g (about 1 cup) Almond Flour
• 120g (about 1½ cups) Stone-Ground Oatmeal

Filling:

• 500g (about 17½ oz) Fresh or Frozen Blueberries
• 50g (¼-cup) Granulated Sugar
• 15g (about 2T) Corn Starch
• 1g (about ¼t) Kosher Salt

Procedure

• Roll out the pâte sucrée dough to ¼-inch thickness. Lay it flat into a 9x13-inch baking pan. Place the pan in the refrigerator.
• For the streusel: cream the butter, sugar, and salt in a stand mixer. Mix until fully incorporated. Add the almond flour and oatmeal and combine. Wrap in plastic film and refrigerate.
• Preheat the oven to 350°F (177°C). Rinse the berries and dry thoroughly. Mix the sugar, corn starch, and salt together, then add the berries into the mix. Toss the berries around to coat.
• Pour the berry mixture on top of the dough, level the filling, and dot the top with pieces of streusel.
• Bake for 40 minutes, or until the crust and streusel are golden brown. Cool completely before cutting the blueberry crumble bars.

*Bunny Wisdom*

• If you have previously made a bunch of pâte sucrée dough and it has been resting in the freezer, take the dough out and place it on the kitchen counter for 30-45 minutes. That should help defrost and temper the dough for rolling.
• This dough is forgiving, so if there needs to be some patch-up work to make the dough even, don't worry! The dough can be pieced together very easily.
• The streusel I use for these blueberry crumble bars is similar to my basic streusel I use for my apple-berry and peach pies; however, I bulked up the flour and oatmeal to accommodate for the juices coming out of the blueberries.
• I often use fresh blueberries when they are in season. Using frozen berries are equally great, in that they were picked and packaged at the peak of the season.
• The bars are about 2x2-inch squares, making 20 pieces.