Blueberry Pie Bars
Samantha Seneviratne
1985 ratings with an average rating of 4 out of 5 stars
1,985
About 1 hour 10 minutes, plus chilling
Blueberry Crisp
Updated Oct. 11, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1lemon
- ½cup/100 grams granulated sugar
- 1cup/136 grams all-purpose flour
- ½cup/52 grams sliced almonds, toasted if you’d like
- ½teaspoon fine salt
- ½cup/114 grams unsalted butter, melted and cooled
- ½cup/100 grams granulated sugar
- 1½packed tablespoons cornstarch
- 2to 2¼ pounds blueberries
- Ice cream, for serving
For the Topping
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
393 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 5 grams dietary fiber; 39 grams sugars; 5 grams protein; 156 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 375 degrees.
- Step 2
Prepare the topping: Zest the lemon directly over the sugar in a medium bowl and mix with a fork. (Save the zested lemon for the filling.) Mix in the flour, almonds and salt.
- Step 3
The cooled melted butter has likely separated, so stir it until evenly pale yellow, then drizzle over the dry ingredients. Stir lightly and quickly until the mixture forms pea-sized crumbles with gravelly bits; don’t overmix. Refrigerate until ready to use. The topping can be covered and refrigerated for up to 3 days.
- Step 4
Make the filling: Whisk the sugar and cornstarch in a large bowl to break up starchy clumps. Add the blueberries and squeeze in 1 tablespoon lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 1½- to 2-quart casserole (such as a 9-inch square dish or deep-dish pie plate).
- Step 5
Spread the berry filling in an even layer, then cover with the topping, leaving no gaps. Place the dish on a rimmed baking sheet to catch any drips.
- Step 6
Bake until the topping is golden brown and the filling is bubbling like lava, 40 to 45 minutes. You don’t want to burn your mouth eating the crisp hot, so let it cool for at least 15 minutes and preferably an hour or so because the filling firms up as it cools. It can be served warm or at room temperature, ideally with ice cream.
Private Notes
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Cooking Notes
ChefMarge
2 1/2 Pounds of blueberries? Or 2 1/2 pints?
Dennis
My experience with defrosting frozen berries is that a lot of juice/water ends up in the mix. With pies/tarts, I generally use the standard method to give some "body" to the liquid (I don't like 'runny' berry pies). Take some of the berries and all of the juice water and put it in a sauce pan with some sugar and bring to a simmer. Take some of the corn starch, mix it in cold water, and then add it to the berry/sugar mix. Return to a simmer, stirring constantly and simmer until clear ~5 mins.
TriciaPDX
I understand your irritation, but now that I've had a kitchen scale for a couple years I seldom use measuring cups at all. A scale is a cheap investment and makes cooking and baking far more consistent.
Stacy VB
2 and a quarter pounds will be approximately 3 pints -- weight is a more accurate measure b/c blueberry sizes vary so much
Jeanne
Is it too much to ask to put things like blueberries into cups, as well as pounds. Not everyone has a kitchen scale. I'm speaking to those who set the guidelines for recipes. This is not the only recipe that has neglected to do so. And it's getting tiresome.
MichelleB
It's late July and I'm in Portland Oregon so, I'm definitely making this with freshly picked blackberries!
Camille
The blueberry crisp was amazing! I used frozen blueberries that I didn’t defrost and everything turned out well. This was super simple to make and very worth it. I would absolutely recommend this recipe
Anne Worthmann
What pan size is best?
John
Excellent. Followed the recipe exactly, was really perfect. Served with a scoop of vanilla ice cream - was a crowd pleaser. I will make this again and highly recommend.
incredibly good snd easy
This was amazing. I used whole almonds that I smashed into bits with a mallet for a bit of crunchiness — made the topping delicious. As per other comments, yes, the topping was hard when I took it out of the fridge but I just nuked it for 30 seconds and it softened enough to work with but retained its crumbliness. I too made one and a half times the topping to cover my Blueberries. I baked it in a 2 qt cast iron gratin pan and used closer to 3 lb of blueberries to accommodate my pan size.
Laurie
I found this to be WAY too sweet. Next time I'll cut the sugar by 1/4 or even 1/2.
Lisa
Fruits have natural sugars and actually don't require cane sugar to be sweet when cooked. If you substitute pears for cane sugar you'll be surprised by how sweet it is. The topping can also be sweetened with dates or maple syrup which requires a fraction of the amount to provide all the sweetness you could want. Americans are literally dying from the amount of sugars consumed. Would be wonderful to see more alternatives in recipes.
Carol
This was absolutely delicious. It was 2-2/14 lbs, which came out to about three pints in the grocery store. It was so easy, and I appreciate not having to take out my big heavy mixer! The only suggestion I might have made is to add another half batch of the topping, because the topping did not quite cover the top of my 9x9 pan. The topping was yummy and added that night bit of crunch and richness. But you don't have to. It was great in its original form.
gabi
Halved this and cooked it on the grill in a cast iron skillet. It turned out perfectly!
Tobaleh.
Always freeze washed and dried summer berries in. iplocs for baking later. Just oss the frozen berries with a very small spoonful of cornstarch.
Lorri
Fantastic! And so easy - will definitely make again.
Rebecca
Really, really good. Even though mine was runny (but every blueberry pie I ever made was runny), the flavor was excellent! I'm not an almond fan so chopped up some raw pistachios instead. Next time I might add a little cardamom, would complement it perfectly.
LindaL
This was very good. I would prefer more of the crisp topping. I also added a little cardamom.
MB
We do a lot of crisps, pies, cobblers, crumbles over here. This might be my favorite for summer. We will save the oats for September. Make it!
Danvillerose
Delicious! Made as directed, with a bit less sugar per others’ comments. Used an 18 Oz package of fresh blueberries that I I’d frozen before a trip. Did not defrost. Used finely chopped almonds I had from another recipe. Baked in a 8x8 Corning baking dish. If you like blueberry pie, this is quicker and easier; the lemon shines through and is delightful!
Peggy
Has anyone tried to make this dairy free? Maybe substitute coconut oil for butter?
Sylvia
This was really delicious and easy to whip up on a moment's notice. Particularly loved the streusel. Highly recommend. We've made this half a dozen times. Yum!
Edna
I used regular sprouted rolled oats. It was not nice at all.
Cornelia in Calais
This is my go to recipe and it always turns out terrifically -- a true crowd pleasurer. And, hey, I'm a blueberry farmer so I know a good crisp when I taste one (or maybe it was just that our blueberries are so fantastic?). NO THAWING the blueberries -- just pop them right in the oven with the sugar and corn starch and lemon frozen and they'll do their "lava" thing in 45 mins. Thank you Genevieve! This should be a five star!
Christine
Has anyone made this topping with apples instead of blueberries?
cornelia
As a family that owns and operates a pick-your-own blueberry farm, we are always on the lookout for great recipes that include this luscious fruit and this one is immensely popular. There’s a dense and flavorful quality to it that makes guests clamor for more and yet it’s so simple. The only variations that I make on the recipe are adding a pinch or two of nutmeg and grinding the almonds so they are chunky rather then slivered.
Louise
I’m allergic to nuts so substituted 1/2 cup toasted old fashioned oats. Also cut sugar to 1/3 cup in topping, and for crisp omitted sugar but added 1/3 cup organic blueberry jam. Excellent!
Me
I used oat flour for topping - you can make your own by finely grinding regular (not 1-minute) oatmeal. It was amazing!!
susigaj
I made a double recipe for a group of 12. I used fresh blueberries from my farmers market that I bought in advance and froze. It took more than 45 minutes to start bubbling. I took it out of the oven before starting to grill the main course. Then rain delayed my grilling. So I put it back in a warm oven so that it would be warm when served. The filling was runny when it was served. Would it have been thicker if I didn't rewarm it? It was delicious nonetheless, a la mode.
Mary
Delicious!!
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