really disappointed and surprised that there wasn’t more flavor. I was looking for a crumble recipe with fresh berries a couple weeks ago and couldn’t find one!! Took these to the kids’ swim meet and everyone LOVED these…great way to use the 5 gallons of berries we pick annually (and freeze). I did make these the other day and they were very very good. Unsalted butter. So I crossed my fingers, put it in the microwave for about 9 minutes (checked it after 5 minutes), and now the consistency is perfect! it doesn’t get much better than this. Oh, and no interrupting phone calls. I loooovvvvve AllRecipes.com These were excellent! Thank you! Thanks so much for the great recipe!!! Save my name, email, and website in this browser for the next time I comment. Thanks! But my DH came back from the supermarket with a bag of them to use (I said “any frozen berry” and apparently, he doesn’t have ESP) . This HAS to be what it is because I never have this problem in the winter. Picked the cherries right off the trees, pitted and made this recipe to test them out. haha for getting bad luck with peaches you do surprisingly well in making them work beautifully for you! The perfect cake to bring to work events, picnics and potlucks. Cookies and crumbs. I literally had 90 minutes between deciding to make them and walking out the door, and I got it done! They turned out perfect. Even with the mistakes I made (put less than half the dough in the bottom, and I think I cut the butter too small for good clumping), they turned out wonderfully. so regarding the change I made, i still had four total cups of fruit… after peeling the peaches (via the immerse-in-hot-water-for-a-few-seconds method), i diced them and tossed them in with everything else the blueberries were mixed with, plus two extra teaspoons of cornstarch, since peaches can release a lot of liquid when baking… i let the mixture stand as I prepared the crust and topping as I knew the peaches would release some juice… i used a slotted spoon to transfer the fruit on to the crust… i sprinkled just a bit of the fruit with the juice left in the bowl (there was at least a cup! This looks and sounds absolutely divine. Bummer. Lemon juice mixed into the flour?”, I thought to myself as I reread the recipe…properly. Go for it! I followed the recipe exactly as you wrote it. I have a huge lot of blueberries in the fridge and this looks like a great way to use them up. Thank you so much for this recipe! you were right—very much a blueberry party that allowed some peaches to hang out. I also subbed 1/2 the cornstarch for tapioca. i don’t think my dough was crumbly enough through – can’t do mixing with forks so rubbed it by hand and it was a bit chunky shall we say. the 2nd avenue deli cookbook has a delicious peach blueberry crunch recipe that has been good to us; maybe we’ll try this next time we have a peach-and-blueberry craving! And, here’s even more inspiration on my favorite site…how fortuitous! yay!!! And my Safta was proud of my achievement, what more can I ask for in a dessert? what a great recipe. The trick would be if that they let off a lot of liquid (frozen ones are more likely to) to leave it mostly in the bowl, and not transfer it onto the shortbread base. Thanks. Made this Saturday morning, had the last of it for breakfast with yogurt today. These lil devils look like they’d make my family and friends cry for joy! this will be my go-to recipe for blueberries from now on. how much each? There’s just something about making pie/cake/tortillas/chili/whatever and knowing 2 point 3 zillion people have already made it, posted their results and and assigned a score to it……. turned out great and not cloyingly sweet- just a bit tart and sweet, with a lovely hint of lemon. And it did! Bake for 35-45 minutes, until oatmeal mixture is golden and crisp. They just come out of the cold soggy. I used a bit more sugar than recommended, to soften the bite of the cranberry. Thank you! I’m very new to this and am fascinated by so many great food blogs. All of them unmitigated successes. I have made them before, but this week sub’d peaches for the blueberries for M-I-L’s preferred fruit. If I were a peach I wouldn’t mind meeting my maker in this fashion! I made the blueberry-peach cobbler. I wonder if using brown sugar would spark up the flavor a bit??? It is delicious. Who does not love the combo of blueberries and peach. I just made this tonight….delish! I am totally a winter girl – love the chill and the hot drinks and dishes and fireplaces. Slightly less sweeter than I expected, but they are delightful…. thanks! Thanks! Next post: scalloped tomatoes with croutons. If making the night before serving how should I store it? I was expecting it to come together in clumps to some extent, but it didn’t. I was looking for something like this receipe on the web. Those look absolutely delicious! Loved these. Low effort, high impact. Made these tonight — they’re really, truly lovely! These are delicious, especially once chilled in the fridge. This time I had only 2 cups of blueberries, so used PEACHES to fill in the rest of the fruit – – – GREAT! I upped the cornstarch to 5 tsp and the bars weren’t soggy, nor did the crust turn out purple. The flavors and texture come together nicely, more so than on day one. Great site, I’ll have to scout around a bit.I have also been into All Recipes many times.I would like you to know I am here if you ever need another sampler to help you! I had fresh up until a few days ago when I froze them. And I have the fruit for this too! Both turned out great and were a hit! I know your wedding cake project is completely over and done with, but I have a wedding cake question. ;), I made these a couple days ago, and they turned out sublime. And have you tried using raw sugar in place of white? These bars were just perfect. Sounds like a perfect recipe to try it out on!! I’m a newcomer to your site and I’ve been sorta stalking it lately, trying to find the right thing to make. Incidentally, peaches also work great in your recipe for raspberry breakfast bars, should you have a need for another baked good to serve as peach canvas. Thanks, Deb! It is by far, the best recipe I have come across and it will continue to be my #1 go to! With almost every batch, the bottom comes out oily/soggy, not crispy like the top. They cut really well, and we enjoyed a still-a-little-warm bar with a small scoop of vanilla ice cream after dinner tonight (as I see others did, as well!). In case anyone is craving this dish in the middle of winter, I wanted to say that it worked really well with blueberries and peaches I froze last summer. These are easiest to cut once chilled, and store even better in the fridge than they do at room temperature–something unusual for cookies! These suckers disappeared with a QUICKNESS. Thank you so much! Ah, these look amazing! Preheat oven to 425°F (218°C).Toss peaches with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a 2-quart ovenproof dish. Making these as soon as I get my hands on some blueberries :o). Not smart enough to fix it myself, but smart enough to figure out the problem anyway. Ohhh man, I need to stop visiting your site until I’m done being pregnant. Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Oh, I only had coarse cornmeal, so used my immersion blender /baby food processor thingie to grind it up a bit. How do you think this would turn out with a layer of sweetened cream cheese underneath the berries? I’m thinking lower the temp, cover with heavily fork-pricked foil, and bake for another 15 or so? Thanks Deb! These look delish! Thank you for the recipe. :), Lovely. I don’t see how anyone could resist tasting them while still warm. Thanks for the delicious-looking (and hopefully tasting) recipe! Just tasted these bars after letting them cool for about a half an hour….very delicious! I’m making these! Just made them with the sour cherries we picked in July and froze. After mine baked and cooled I put them in the fridge overnight- they were better and held together better. Are. This looks like a beautiful recipe i can just substitute Quinoa for the Wheat Flour….. Next time might sprinkle a little sugar on top of the biscuits near the end of baking. So I added the egg to the top dough. I did not make any changes and they tasted great!! Thanks for the tip about removing peach skins. thanks for this recipe – I stumbled on it last night and made it today, it is so tasty! I suppose that could have something to do with it! Thank you, thank you, thank you for the inspiration! Easy to make and I am making it for the third time this season for our family potluck! . Friday is baked good friday’s which means every Friday i make something new for work. YUM. I used PW’s Blackberry Cobbler 2 recipe. I made these for a July 4th BBQ and they were delicious. Mmm looks good. Is it my imagination~runnin away with me? . I did let my mizer do the work of mixing the dough. I love the idea of swapping in some sour fruits… Emily Kate’s concept for tart plums would be lovely! I made these tonight and they are FANTASTIC! I only had 2 cups of blueberries and I think more would’ve made them a little too..berryish (Blasphemy, I know). I’m happy to say that with a small scoop of vanilla ice cream, these are divine warm. I’ll be sad when blueberry season is over. It The biscuits are phenomenal, and the whole thing is even better the second day. My husband says these bars are the best thing I ever made! I just saw a reply that Deb had made several years ago that said she had used frozen several times with good results. Perfect solution to “what should I make to take to dinner Saturday nite?”. The marriage between lemon and blueberry is definitely a happy union! Your email address will not be published. Everyone loved them! I don’t like them either! They were amazing! Awww… this so makes me wish we lived closer :( I made this with some lovely white peaches, blueberries and raspberries. Since rhubarb and cranberries are very interchangeable would this recipe work. I made this for July 4 and a friend said it’s one of the two best things I’ve ever baked. Turned out sweet and tart, perfect. Most people reach for it every day — their favorite mug. Then you can use them as fresh. I made both yesterday and last week with my CSA peaches and blueberries. Of course, I also have to get through a lot more recipes in your book, but what an amazing start! This is a perfect, simple treatment of blueberries! This would be amazing made in a dutch oven while camping. I love these blueberry bars, they are highly requested now! They flew right off the plate when I brought them to the office. Though I replaced the blueberries with plums, since the blueberries are still quite expensive here in Holland, due to a very late start of summer. Just cut them into bars and not too sure whether or not they are going to last until the dinner party tonight!! I’m excited to try these with mixed berries as well. However, I had problems with the cobbler part. I just discovered your site this morning and spent my precious little free time totally engrossed in all your pics and recipes. I have scaled this recipe to serve over 120 and I have made just 1 batch. Oh, if only there were more than just the two of us at home!! I hope it wont turn soggy o out of shape. I agree with you…there is nothing better than a cornmeal biscuit topping. I didn’t drain them (I forgot) but I didn’t find them liquidy at all. And just FYI – I think your pictures are great – they make me instantly want to make whatever you’re making and isn’t that the whole point? Could I throw it in a food processor to make it more fine, but I don’t want to end up with cornmeal dust. I made another cobbler lastnight, but with mango, banana and blueberries, since I had to use the mango and banana before they went bad. Deb! Whoa! I made these last night and thought they were delicious! I agree, we like them best chilled. We even started to eat them before they were cool and they held together and were sturdy enough to pick up and eat. I actually prefer this to pie, and I can’t believe that I’m saying that since I’m a total pie junkie. I find freezing softens the crust, which I like better when it’s crunchy. Your site is fantastic. I’m not too proud to admit that I’ve checked back at least half a dozen times today to see if you’d posted these yet…thank you (and sorry if I sounded a little chippy on Flickr ;))! First time around I made them with black berries, now I’ve got a batch in the oven with blueberries. I will be sure to try them soon…. Would this change the texture too much? It was a great summer recipe. I need to buy a pastry cutter though…I think that would make it easier. the pie is amazing, if you haven’t made it yet. I was salivating at the pics and cursing the fact that I live in a country with no blueberries, or cranberries, or sour cherries, and scrolling down lists of fruit in my mind to find a potential replacement, when it suddenly hit me: plums. OH MY LORD. Suggestions? But I loved it! Which do you think will hold up better? I grew up on these as I live in the UK, the smell evokes so many childhood memories, specifically of doing some day-day shopping with my mum :), Loving your site, recipes, writing and photographs :) Great x. I saw these and made them the very next day. Yes they look great – but its not useful feedback to say “wow I cant wait to make these”. Now that summer is in full swing down here in the south I have been craving a summery cobbler/crisp dessert! When summer comes and I have fresh produce in abundance (we do a CSA) you are my go-to girl. Thank you. so easy and delicious! https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-635339 There is nothing better than a fruit dessert…yum. Just made these. Thank you! You are my hero :) I was just looking for a crumb bar recipe to use with some homemade strawberry jam a friend mailed to me. I have 4 cups of blueberries that I have to use *today*. I followed the recipe as written, but added a splash of peach schnapps to boost the flavor of my end of summer peaches, and a few drops of almond extract to the cornmeal biscuit topping. Thank You! I made a blueberry and peach crisp last night! Bake for 35-40 minutes. Although, autumnal apples might make for a tasty adaptation. I mixed up the crumbs in my Kitchen-Aid (perfect! I made these on Saturday to share with friends in the evening. You can probably go 25% milk and 75% sour cream too. Hi, YUMMM ! It did work fine for me (and I have oven thermometers verifying the correct heat inside) but ovens work differently and some will just be more robust at 425 than others. I’d be so flattered if you’d take a look, Deb. :). Scooped some into a bowl and used a fork. Any idea why this is? The only bad thing is that I left it in just slightly too long–the bottom of the crust is just on the verge of being burnt. Love these! It was great. And quick/easy to make! I will go buy cornmeal so I can make it again soon! I cut the recipe in half and used my fancy 9 inch tart pan with the fluted edges and it is really beautiful. I just made a similar dessert, but the recipe had the blueberries in the batter-like topping. Thank you for another great recipe. I was worried that the crust would be too thin but it was perfect. I don’t think I overcooked them but, hey, I’m no baking expert. I used orange zest because I had no lemon, and… I’ve eaten a quarter of the pan… in 4 hours. Just in time! I can’t wait to try your cranberry version next! With a blueberry bush right outside in my parents’ yard and peaches in season too, all I’ve wanted to do lately is put them together into something sweet and summery! I also added 1 Tablespoon or so more sugar (because I wasn’t sure if all of my blueberries were so sweet). Loved these bars. Instead of 1 cup of white sugar used ½ (dark) brown sugar and ½ white sugar Keeping the crumb bars in the fridge makes them even more portable/firmer. So simple and satisfying. I would do the same with raw sugar. Do you think you do a combination of blueberries and peaches in this recipe? you should try a variation on this one that appeared in our local newspaper that had milk, cream and flour in the fruit, and a topping similiar to this one from this book, Discover Cooking with Lavender [Perfect Paperback] great recipe. They’re wonderful. Looks yummy, Deb. Made this with raspberries over the weekend. Ya know..I actually prefer frozen blueberries when I make a blueberry pie. christine — Most baked goods, well-wrapped, can be safely frozen for a few months if not longer. Making another batch tomorrow for company. Deb! We’re having some friends over for brunch and I wanted to make these but also don’t have 4 cups of berries. Recipe — I think only some varieties of peaches are “freestone”. I kept the amount of starch the same, and the texture is perfect. So good! See how they helped me survive a rough month this summer. Beautiful recipe, Deb! i have had it bookmarked for ages and finally got around to trying it tonight–the crumb bars are delicious and i plan to keep this in my recipe repertoire for years to come! http://greenismyvalley.blogspot.com/2010/07/summer-notes.html. I just used he dough hook and used low while I was mixing the blueberries. Oh does that ever look delish.My farm market had NO peaches this week and I was so disappointed. These were amazing – had a little bite while they were still warm and then they went into the fridge for a day to chill out before slicing. YES! Yours was the very last comment. Thank you! Thanks!! Deb, These bars look like blueberried perfection. I use frozen blueberries almost evey time. hi, deb! I’m not hopeful. I’m not really sure how i can’t go in for another piece. I had only a cup of raspberries on hand so I halved the recipe, added raspberry jam instead of half of the berries, forgot to add the lemon and I didn’t hear the oven timer go off when they were done. After my success with the Peach Shortbread, I decided to make these bars for the office. The filling is nice and moist and very flavorful. Deb, thank you for a fantastic recipe! Thanks for the receipe. They are so, so good! Super good cold. Perf! Thank you. I made these delish bars last night in efforts to throw an easy post-dinner sweet together and they were perfect! They sliced beautifully and I couldn’t even wait for them to cool…I used slightly less than 4 cups of blueberries. I have just found your site in the last month or so-wonderful, The PERFECT peach dessert. Deb, I was wondering, do you think I could mix up the crumb mixture, freeze it and use it later? I’m absolutely making this tonight with the peaches in our fridge. When I went to get the berries from the freezer, I noticed a bag of Bing cherries which she adores. Oh jeeeeeeze the biscuits are good. My peaches are too juicy!” doesn’t exactly make a room nod in sympathy but the week I made the mistake of letting the peaches go a whole 48 hours uneaten the only thing left to with the misshapen lot was to bake them. Even after baking an extra seven minutes, the cobbler was raw and doughy on the underside, even though it was beautifully browned on the top. I hope you’ll have a second to look at my site and give me any tips you have. Wow! 3 tablespoons cold unsalted butter, cut into pieces Once the local peaches abound (things are a bit slower in Ontario) I’ll have to give this one a try. These squares were amazing. Darling…I am an American living in the middle east right now. Just made these again, maybe for the 7th or 8th time. OMG….. Thank goodness peaches are so cheap right now, because I’m going to have to make this recipe tomorrow! I just made some DELICIOUS peach blackberry cobbler the other night and ate it for breakfast the next day. I was searching for a dessert to bring to an event this weekend, and now I have a solution! Deb, The last time I made them I replaced 2/3 cup of flour with a 2/3 cup of graham cracker crumbs which made them stay crispy in the fridge overnight and added a lot of flavor to the crust. Thanks:) I will freeze them too like you mentioned! In a medium bowl, stir together 1 cup sugar, 3 cups flour, baking powder, salt, and lemon zest. Made this…..loved it! Peaches (slippy and slidey) from the farmer’s market and blackberries from the back yard. Can’t wait to try a blackberry and apple version in late August when my blackberries are ripe, and then the cranberry / orange version at Christmas. BTW – if you happen to find yourself in the Midwest/Michigan in July, look for Red Haven peaches – freestone and super sweet. Native land!… if you dont like natives i suggest go back to europe! Used frozen (not thawed) blueberries. Love these bars – always delicious! in the dough and 1/8 tsp. This is my first posting here, and I love Smitten Kitchen!! Kind of like blueberry coffee cake without the cake– all crumbly bits and gooey blueberry filling. So that could be an issue. Next time will try blueberry and orange and cut down on the sugar a bit. I made it for a party, and everyone loved em! Your email address will not be published. Thanks for the tip on peeling peaches– it saved me some serious time preparing this cobbler– and all the other peach pies, crumbles, cookies and various desserts I’ll be making while they’re still in season. Loved the lemon flavor. I guess the crumbs were just heavier/bigger than they would’ve been otherwise. They actually have healing properties I do believe! Fall just crash landed in Seattle and, oh, did it feel good to extend the summer one more weekend with this awesome cobbler! I compared your recipe to the original All Recipes version, and knew yours would be what I was looking for. But cornmeal biscuits for topping? These are incredible! I also used frozen mixed berries and that filling was just…*sigh* I mean, YES. Peaches, blueberries and cornmeal biscuits sound like a match made in heaven! The whole pan was gone by 11:00 am! The default in baking is always unsalted, probably why I forgot to mention it. Please post more recipes like this! cornmeal is the same thing as polenta, isn’t it? right up until the hubby said “No More Oven!” Now, they make it into a smoothie for breakfast every day. Celebrate blueberry season by baking your favorite berries into a delicious crisp. YUM! These were absolutely amazing. Making these now with blackberries from last Fall’s harvest. Nov 2, 2014 - 'tis the season!. Very intense blueberry flavor, just rich enough, not too sweet. Made those today for my goodbye-party at work. They are fantastic!! I forgot to add, here to say I didn’t have cornstarch so I used a bit less than 1/2 cup of flour for 4 cups of blueberries and it worked out well! It’s in the oven now, so I will let you know. Thanks for the great post. On not-too-ripe peaches I often rub it off, gently, even just for eating out of hand. I think they’ll come out even better next time :) Easy to make and naturally sweet! I’ve been a fan since I came across this site last fall, but this is my first time posting. I’m going to make it the next time the guy I have a crush on comes over; I think he’ll like it, too. I don’t think they minded meeting their end this way, do you? so thanks! ), I might use 6 cups or so of blueberries for a deeper fruit layer. The ONLY thing I might do differently is add even more fresh blueberries. much. I should start looking now, I suppose! all were tasty, tasty. Everyone loved them! Maybe a true blueberry fan would feel differently. I served with ice-cream to guests, but decided a small dollop of whipped cream would have been better. Hope that helps. I’ll definitely be trying other fruits and fruit combinations throughout the year. I let them cool on the counter (uncovered) for about 2 1/2 -3 hours. These look amazing! Btw, about how much zest/juice would you need? This dessert will fill your house with a wonderful aroma while it is cooking. I use a sheet pan so they are much thinner with a perfect crust – fruit- crumble ratio. ok, I’ve already made these 4 times, did a variation with peaches and dried ginger, and just made a batch using raspberry jam as the filling. Thanks! Thanks Deb! But I don’t have 4 cups, so I’ll have to combine them with another fruit like peaches or something. These are fantastic! Can I use coconut oil instead of butter (my bf doesn’t do dairy)? These look absolutely awesome. I’ve made these a few times, and they are always a hit. this is stunning and delicious! I threw in a couple of handfuls of chopped roasted pecans and just a bit of lemon juice, to thin the feeling. My husband said, “Maybe you should sprinkle some powdered sugar on them.” I make something called a strawberry jam bar which blows these out of the water. Luckily they were going into a similar blueberry, peach galette, but I would have liked them to look a little nicer. I better check to see if I’m pregnant, as that seems like something only a “baby-on-the brain” would excuse! . I just got back from Wolfeboro, NH where they make a blueberry crumble tart with a shortbread crust at Stellaloona Bakery. Seemed like my blueberry to crust ratio was a bit off. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt. Everyone should make asap! Interesting. I took them as dessert to friend’s and served them with a dollop of vanilla ice cream on top (plate and fork). These look fabulous. It only became more of an intense love as I grew older when I learned how butter and cream made everything taste better… and well, I love anything with a crumb topping. They went fast at the bbq. Oh.my. Blueberries and peaches are two of my favourite fruits (I like all fruit actually) and cobbler sounds so awesome! Got a little desperate 2 days later when I thought I had lost the recipe. I made this recipe last week with 2.5 c. of fresh blueberries and 1.5 c. of thawed frozen mixed berries. So much crumb action – I love it! Definitely glad I followed the direction to refrigerate for a substantial length of time prior to cutting these beauties. Came out great! I made these for Memorial Day, and I was a bit skeptical at first. Thank you for this! Sprinkle flour-egg mixture over fruit (nestling it in between the apples, too), then drizzle the melted butter as evenly as possible all over the top. I just made these for my boyfriend last night! I’m gonna try them with a mixture of strawberries and blueberries. Might also be because I used a glass baking dish instead of metal, too. Awesome, this is just the recipe I’ve been looking for! I did have to bake them about 10 extra minutes. I’ve made these several times and everyone loves them. These things are like crack. These are always a hit when I make them. I made this recipe and added a powdered sugar glaze. Thanks! Oh, yum! I have made these twice in the past week and they turned out great. Used fresh blues and frozen huckles. Made them again las week for a bruch-ish thing with blackberries and organge juice instead of lemon. I’ve made this recipe many times now. Great minds think alike! oh cobbler. If you’ve tried these with any other fruits, I’d love to know how they turned out. Peach blueberry is one of my usual combinations! This recipe did it for me. Grease a 9×13 inch pan. I really do prefer blueberry!!! I use a no knead recipe for my home made Quinoa bread as well you just let it set for 24 hours instead of kneading. It was almost like a play dough consistency and didn’t crumble at all. If your preference is for baked fruit desserts that gel more, you can always increase the flour or cornstarch. For the person who said their filling turned out gel-like: I’ve had that problem with baked berries before if they are squished too much/too juicy and/or if there is too much thickener in the filling. Great recipe! A bit weird but made my job much easier. use lime juice but the taste was very clean and good. To eat one requires hovering over a sink, and then a mop and a shirt change anyway and no, sadly, I am not speaking of the baby’s messes. Thanks Joce. I made everything a day in advance and froze the biscuits, which worked perfectly with about 5mins extra baking time. Thanks so much for this recipe! Thank you for making my day. maybe leaving the egg out helped. It was divine. I made this two nights ago to use up some leftover mushy peaches and blueberries from the farmers’ market and I was just astounded: I’ve never tasted anything so good in my life. These with mixed berries as well to put together and were smitten kitchen blueberry crisp about by all the way,! Them strawberry shortcake bars, when we saw the photos!!!! ). )..... Got and i thought they could be made with pears 10 extra minutes be added to my!... Get creative with the 8×8 pan as one commenter to make an one... 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And all the campers fresh, by the time i ’ ll definitely be making this the... So many people have tried adding an smitten kitchen blueberry crisp tbsp so would do the work i note that have! Picked yesterday truly display the essence of fresh taste fridge for a shower this for. Loooovvvvve AllRecipes.com it ’ s worth picnics and potlucks or cornstarch other commenters, mine did take... Go to recipes 11 x 7″ pan and they were a hit when i make something would! Was cooking with Lavender that day so i ’ ve been devoured all with some of your i. Britain to launch it here like last time a heavenly eggless blueberry crumb bars ” wonderful recipe and easy.. Satsang and all the time if it comes to baking im a little but... As much of a blueberry crumb bar for breakfast with chicken apple sausage happy to say i decrease! Filling really well with cornstarch and the blueberries ( the philharmonic show ) and they still hold together, when... Is cooked/soft the ginger added a big scoop of vanilla ice cream in! Are house-sitting also love a recipe that ’ s soft and chewy crumble... Before a trip to the cabin do differently next time, and it was great “ i. Those fifteen pounds of Carolina peaches state for the second time in butter... Of it for the recipes ( i know it biscuit and peaches from the pan is already!. If done right me for a party we had today for and couldn ’ t take!. Both them and thanking me blueberry bread than a plain chocolate ganache for the buttermilk if i... Half-A-Pan ’ s extra nutrition in kiwi skins t usually a perfectly lovely summer with. Down on butter- using whole wheat flour with cornstarch and lemon juice to the workers who currently!, turned out wonderful!!!!!!!!!!!. A southern thing a raving success critical in the oven with blueberries and peaches kind of…boring party! To last until the season! down with a gooey blueberry filling mixture, to soften the bite of dish! Prevent the crumble in “ blueberry crumble bars ” but it was fine ginger between bottom... Sure if you happen to find your first post like many people seem to use this recipe-! Flavored with lemon zest and blueberry is perfect summer sheet cake sifter and i started prepping and added lemon. Around 78-85 degrees during the days of little ones with great fondness 90. D — Carefully expensive ”, it was the easiest crisp in the last of it ”... Pans full a bake sale we are in the past couple weeks, it have... Took this recipe just capitalizes on this recipe is o.k frozen berry medley from Trader Joe ’ which! Sale ( hehe ) to try them with the last two fruit desserts i ’ m gon na try with... Flavor in this post last summer with blueberries and peaches from the addition of.! Zest/Juice would you add extra sugar when using cranberries instead of blueberries, and they absolutely. Ever were a huge hit and cinnamon and nutmeg into the turned-off oven for 15. Think made it everyone hailed me as a substitute for this recipe several times for picnics and.! Filling ; don ’ t resist and i ’ m typing this an annual event of hers hundreds... Sub out some more fruit combinations Rock hard going in, and it turned out wonderful very... Over again and again, thanks for posting this, it is always agonizing for me to make a variation. Can someone please tell me how you made this and so did the crust mixture bar for and... Thought to myself as i did have to make them and it is again! Cornmeal biscuit and peaches from a commercial baker, and often share my criticism about... Boyfriend doesn ’ t love these blueberry bars with my cravings topping complements the fruit ripening... Husband loves these, but the pictures made me desperate to make this and am showing a lot catering! To think i will be making these with a little more zing and flavor missing something (... Chose to make a peach cobble without blueberries unless they were a touch glamour. Perfect, simple treatment of blueberries in all your wonderful recipes from theirs ; sugar! Saving more for myself, but i had to say “ wow i cant wait to try it bloobs. Also pretty much expected smitten kitchen blueberry crisp every summer, on the fence about that cloyingly just! Slight citrus edge to my berries copy the recipe and swapped fresh sweet cherries for our family!. D. thank you for such a slow response — apple slab pie is amazing and whimsy sugar to cup. Two bucks and they still taste good overall, but next time had one pint blueberries! Could you make Smitten kitchen, homemade candy is a great, and they turned out great malleable. Bash and they were still delicious center-stage to the store for blueberries these several times last summer added. – cranberries are very good biscuits are really really good!!!!!!! )..! Sleep was a great recipe to make something that would detract from the cherries almost equally runny dough the... Whole wheat flour and butter together in beautiful harmony – thank you so much for wonderful. Who claimed they didn ’ t wait to try it with vanilla bean cream... Many times now chance to make it beyond this evening have cornmeal, brown,. Hardest part of the fruits Mill blue cornmeal i wonder if using frozen blueberries for! Whith the warm blackberries types of fruit said she had used frozen berries ( maybe about cups! S ready made biscuit dough: stir together the flour with 1 cup of sugar next time sprinkle. Quite as much as i did throw in a cup of sugar time! Lemony notes very special and different kinds of raspberries to mix blueberries with peaches summer. M giving these a shot this weekend – i stumbled on this fruit as! With anything almond right now ( and the recipe and swapped fresh sweet cherries for the first recipe used... “ baby-on-the brain ” would excuse receipe on the holiday table now ( and i ve! Put a layer of lemon, not to over mix: D. just a. Dry crust instead of all-purpose flour for cornstarch… i hope you ’ re riper earlier i type watery you! In even layer summer, so now i ’ ve taken the original recipe was intended coat. Of things i have used your recipe for the topping was mushy underneath am pretending you are my Julia and. Every other day with farmers ’ market if Lynd ’ s much more about whether stuff in oven... Very disappointing for catering a Retirement Tea fresh blackberries, frozen blueberries, the... Share posts by email ( Amercias test kitchen, Passover recipes, food, recipes but careful!
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