It’s hard to describe these blueberry pie bars. Cinnamon cookie base, blueberry pie filling in the centre and brown sugar oat crumble on top. They’re blueberry pie, blueberry bars, blueberry crumble all in one! And they are delicious.
I also had leftover blueberry pie filling from that recipe so these blueberry pie bars were born. I wasn’t sure what to call them at first – cookie, pie, crumble. I settled on bars. And delicious. And easy!
Easy, delicious recipes for leftovers
I find that some of the best recipes are a result of fridge clean-up. It’s really a shame to waste food so we have to be creative in using every last piece of it.
These recipes use leftovers and have turned out quite nicely if I say so myself!
- For leftover rotisserie chicken > Creamy Chicken Spaghetti
- For leftover tortilla chips > Easy Huevos Rancheros Recipe with Crispy Chorizo & Chipotle Sour Cream
- The ultimate fridge clean-up recipe > Sweet Potato Breakfast Hash with Sausage, Bacon and Eggs
In fact these’s a bunch of recipe collections on the blog to help you use up leftover ingredients like egg whites, egg yolks and buttermilk. They all live in our recipe round ups page. Bookmark them! It’s so handy to have them around.
Blueberry pie bars
Here’s another delicious recipe to add to our collection. These blueberry pie bars help you deal with leftover pie filling (I used canned but you can absolutely use your favourite homemade recipe).
With a cinnamon cookie base, soft blueberry pie filling centre and a crunchy brown sugar oat crumble, it’s a lovely treat morning, afternoon and dare I say midnight?
Blueberry Pie Bars with Brown Sugar Oat Crumble
For the crumble:
- 1/4 cup unsalted butter melted
- 1/4 cup rolled/old-fashioned oats
- 1/4 cup all purpose flour
- 1/4 cup slivered almonds
- 1/4 cup brown sugar
- Pinch salt
For the bars:
- 1 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 pcs large eggs room temperature
- 1 tsp vanilla extract
- 15 oz blueberry pie filling
- In a medium bowl, stir all crumble ingredients until combined. Set aside.
- Preheat oven to 350F. Line an 8x8 pan with parchment paper with a slight overhang on each side. Set aside.
- In a large bowl, whisk 1 3/4 cup flour, 1/2 tsp baking powder, 1/2 teaspoon cinnamon and 1/2 tsp salt until combined. Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream butter on medium high speed until creamy (about 1 minute). Add sugar and continue beating until light and fluffy (another 2-3 minutes). Scrape the bottom and sides of your bowl.
- Add 2 eggs and 1 tsp vanilla and stir until incorporated.
- Switch to low speed and add your flour mixture. Stir until just combined. Your batter will be thick and sticky.
- Take 3/4 of your batter and spread evenly on the bottom of your prepared pan. Press firmly down with your hands (or a spoon or the back of a measuring cup) to make sure it's packed.
- Pour your blueberry filling on top of the batter and spread evenly. Then take your remaining batter and distribute over the filling. It won't cover all of the blueberry and that's OK.
- Sprinkle brown sugar oat crumble on top and bake for 50-60 minutes or until golden brown. Cool in pan before removing and cutting into squares.
Nutritional information are estimates only.
Did you make blueberry pie bars? I’d love to hear from you in the comments section below.
Love bars? Try these easy and delicious bar recipes:
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