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Title: Picnic Blueberry Crisp Squares
Categories: Dessert
Yield: 16 Squares
| CRUST | ||
| Butter for the pan | ||
| 2 1/4 | c | Graham cracker crumbs |
| 3/4 | ts | Ground cinnamon |
| 1/4 | lb | Unsalted butter |
| FILLING | ||
| 2 1/2 | c | Blueberries, fresh OR frozen unsweetened, not defrosted |
| 2 | tb | Light brown sugar |
| 1 | tb | All purpose flour |
| 1/2 | ts | Ground cinnamon |
| CRUMB TOPPING | ||
| 2/3 | c | All purpose flour |
| 1/3 | c | Light brown sugar |
| 3 | tb | White sugar |
| pn | Salt | |
| 6 | tb | Cold unsalted butter cut into six pieces |
Preheat oven to 325 degrees. Line a 9"x9"x2" inch pan with heavy aluminum foil, letting the foil extend over the ends of the pan. Butter the foil.
For the crust, mix the crumbs and cinnamon in a large bowl. Melt the butter and then add to the crumbs, combining well. Press the crumb mixture evenly over the bottom and 1/2 inch up onto the side of the foil sides. Bake for 6 minutes.
Filling: Mix all ingredients together in a large bowl, then spread over the prepared crust.
Topping: Mix both sugars and salt in a large bowl. Using a pastry blender or an electric mixer on low speed, cut in the cold butter until crumbs are about 1/2 inch i size. Sprinkle evenly over the filling. Bake for about 40 minutes until the crumb topping is golden brown and the filling just begins to bubble.
Leave the bars in the baking pan to cool thoroughly on a wire rack about two hours. Loosen the foil from the sides. Cut into 15 bars and use a wide spatula to slide the squares off the foil.
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