I made these little bites of deliciousness last week, just to get rid of some of our leftover food (i.e. blueberries and apples). Maya loves when I bake, because she enjoys playing with the sugar and flour I spill on the counter (yes, I am quite a mess in the kitchen). I have never made a cobbler before, though I am always drooling over cobbler recipes. I liked this one, because it wasn't meant to be eaten with a spoon, but could be picked up like a brownie. Sadly, these sort of fell apart anyway, but once frozen, they stayed relatively intact. They were really easy to make, and I had fun cutting in the butter/shortening. It's funny - while I was making them, I was thinking I would definitely end up with a bunch of fruit, covered with a giant dusting of flour, because the batter wasn't really wet at all. The crumble topping ends up coming out like a really nice crumbly crust, though, and it tastes really good. My mom asked me if these were a "light" recipe. I told her yes, but then realized that they aren't really light (though I did experiment with light butter) - they are just well portion controlled. Each bar comes out to 200 calories, which isn't so high, for a dessert... Right?
Maybe you should try these... Kevin doesn't do fruit desserts, so he couldn't rate these, but I give them 3 Bowls. They are good, but in my humble opinion, it's a not a real dessert, unless there's chocolate involved.
Blueberry-Apple Crumb Bars
Adapted from Allrecipes.com
- 1 cup white sugar
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup shortening (I used half "light butter," which actually worked pretty well!)
- 1 egg
- 1/4 teaspoon salt (optional)
- 1 pinch ground cinnamon (optional)
- 4 cups fresh blueberries (I used frozen blueberries, and used half apples, because I didn't have enough berries)
- 1/2 cup white sugar
- 3 teaspoons cornstarch
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
- Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.