I just made some DELICIOUS peach blackberry cobbler the other night and ate it for breakfast the next day. Blueberries and lemon are flawless together. Thanks Deb! all were tasty, tasty. I also added 1 Tablespoon or so more sugar (because I wasn’t sure if all of my blueberries were so sweet). headed for my son in law’s birthday barbeque. And I couldn’t help myself–I had to take a corner while they were hot out of the oven and I’m proud to report they’re delicious warm too! I must try it. I love your blog. 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. I’ve been making these with frozen blueberries and frozen rhubarb – probably more like 5 cups total because I cannot help it. Thanks for sharing. I just made these in preparation of a camping trip this weekend, and not only were the completely delicious and easy to make (my first time making any sort of crumble!) Remove vanilla bean pod. I made in a 12″ cast iron skillet and it was wonderful. Of course I ate 1/4 of the pan already. Found this in a … I wish you had posted this sooner so I still had some left to make these a-mazing little ditties!! Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. I have made lots of batches of crumb bars with and without oatmeal. I think your recipes are great Deb, and how can I criticize this? Perfect sweet&sour dish to use a bunch of blueberries. Do you think I could do it in the Kitchenade? Congratulations.Tanks so much. I cannot thank you enough for this recipe! I do find that much less gets lost if I cut around the pit, as close as possible… like you said. (yes, whole, normal size, fuzzy kiwis). Thanks again for inspiring us home cooks when our creative juices aren’t flowing! I love bars and blueberries… Yours look terribly scrumptious! Peach blueberry is one of my usual combinations! Everybody loves the crumble. How do you think this would turn out with a layer of sweetened cream cheese underneath the berries? They are just out of the oven and look and smell delicious. So good! They were really fantastic and it’s nice to have such a great, malleable recipe—thanks! Crumble remaining dough over the berry layer. I so associate it with autumn and apples. Everyone loved these, like a blueberry crumb pie in bar form. Thanks again! I’ve also mixed in blackberries to mix it up (also, I only had 2 cups of blueberries), and it was so good. This looks like the perfect ending to a day at the beach! Thanks for the recipe. Will make it again. I use frozen blueberries almost evey time. I could imagine easily swapping another fruit or berry for the blueberries–I’m especially thinking something tart like sour cherries or cranberries in the fall (I’d use orange instead of lemon with cranberries). Interesting. I just made these tonight and my kitchen smells amazing! And, here’s even more inspiration on my favorite site…how fortuitous! I want to grab one right off the screen! I used 1/2 stick less butter than the recipe called for and couldn’t tell the difference. :). I made these today and both my husband and I loved them. Let cool slightly and scoop it into bowls. YUM!! I replaced 1 of the cups of blueberries with 1 cup blackberries, which I think made it each more dimensional and perfect. I’m playing with the idea of putting in covered casserole and slow baking until the fruit is cooked/soft. They are fantastic!! I literally had 90 minutes between deciding to make them and walking out the door, and I got it done! ;) I will forgive you for your fabulous blueberry bars – the colour is absolutely stunning. Do they need to be refrigerated or can they sit out (wrapped individually) on counter for more than 6-8 hours? Many requests for the recipe. Thanks. I made these using huckleberries and they were delicious. The color will go well with the blue berries and give an additional southern (ish) flavor to your original. They went fast at the bbq. I think I know what I’m making for my mom this weekend. I added a little cinnamon and nutmeg into the filling mixture, to replicate my favorite blueberry pie recipe. my mouth is watering- think i’ll make these tomorrow with a little matcha mixed into the topping. I used a box of frozen summer fruit and a punnet of blueberries for mine, apart from that I did exactly as you told me to! We used frozen blueberries without a problem. I can’t wait to try with cherries. swapped in 3 cups frozen cherries with one fresh blueberry. The color of cooked blueberries never ceases to amaze me. I mostly used my hands to incorporate the butter and egg into the flour, my laziness took over very quickly w/r/t the fork. The lemon zest came out of the crumb mix and I added some fresh nutmeg and a smidge of cinnamon. I honestly don’t know how that happened. it was a rich, buttery, lemony blueberry flavored cookie..it was like eating a blueberry pie in the form of a bar. I have never even looked around for local peaches in Ohio. Also, if your oven bakes on the extremely hot side, like mine, these were completely done and nicely browned closer to 35-38 minutes. We’ve even bought “seconds” – the riper, slightly bruised and oh-so-sweet fruit – by the half bushel and kept them in the fridge for a delicious snack… yummo. I made this on the weekend and it was a huge hit with everyone!! They are so delicious! your recipes since around last Thanksgiving (hunting for a good pumpkin pie recipe), but finally had to comment since I’m about to make a peach-blueberry crisp (I prefer crisps to cobblers, not a big fan of the big chunks of dough) with frozen blueberries we picked a couple of weeks ago and peaches from the farmers market. I was looking for a crumble recipe with fresh berries a couple weeks ago and couldn’t find one!! It makes us wish we liked peaches. Thanks for another winner. Otherwise, a relatively easy treat that will please a crowd. Yum. This could put me back into “flour and butter,” land just like that!! The taste was good/ok (not ‘smashingly awesome’ – especially the crumb part came out a bit boring. Yum! Such a difficult choice. I think I would prefer the juicy problem : ). THERE ARE PERFECT. Can’t wait to see what you do next! I’d go ahead and double it to be safe. Would that be a good fix for this? *sigh* I can’t wait for your book to come out. :) Thanks for posting the recipe. That would be way too sweet. Just made these again, maybe for the 7th or 8th time. I put it back into the turned-off oven for another ten minutes, but it wasn’t enough. I made this yesterday and was left a little disappointed. I grind up the cranberries to make it bake into a jamminess more quickly. Giving the butter … I found that much easier and reduced the heat to 350F and baked them for about an hour. I’ve decided that the fruit is ripening in 24 hours due to the extreme heat in my house. I’ll definitely be making these again. Can’t wait to try this with different fruits! I merely defrosted a bar at a time in the microwave on the defrost setting for about 20 seconds. I SO love your recipes and made the cranberry crumb bars yesterday but added more sugar for the fruits. I just made these for my boyfriend last night! :) I think I will try raspberries to mix with them. Or, to make a pie for 6 to 8 people, simply halve the recipe and make it in thought I would be making the Raspberry Breakfast Bars to bring to our daughter’s Back to Pre-School night potluck, but have been thoroughly won over by these! I agree with one of the posts, that I needed an extra 15 minutes in the oven, at 45 minutes they were way too pale, and not golden enough. *If I make this with cranberries (frozen, fresh berries) do I need to increase the sweetening of the recipe, and if so, how and how much? Thanks for a great recipe — and happy workers! Keep putting it back there for two minutes every time it gets soft enough to stress you out. I just made these. Otherwise the lemon zest clumps the instant it touches the flour, for me anyway. Thanks for providing one of the best food sites-it’s always a treat to see what you’re working on. unfortunately, i dont have blueberries (or any berries for that matter) on my side of the atlantic…. Smitten Kitchen. They were a big hit my niece took some on her flight to calif and shared them with her aunt and uncle and they were hooked. The ONLY thing I might do differently is add even more fresh blueberries. I’ve looked at your other cobbler recipes, and it seems like they’re usually at ~350 degrees and baked for a bit longer. I didnt really like the crust/topping because it had a shortening flavor to it. But when they had leftovers 2 days later and loved them! Basically, you’re making two different shape cuts inside, but when they pop open, they should look more like neat half-peaches with little cups in their centers. Thanks! I chose to make a cranberry variation of the blueberry crumb bars. Thanks for sharing! Would anything need to be changed if I wanted to substitute cherries for the blueberries? Place the blueberries, 1/2 cup of the sugar, lemon juice, and coriander in a large bowl and toss to combine. Will go on the lookout for some plums and start baking. I hope it wont turn soggy o out of shape. It’s both easy and delicious. Hello Deb, I have been reading your blog for years, and I love your writing style. then it’s really just delicious-tasting health food. Would be great with homemade vanilla ice cream on a hot summer nite.Thanks for the update on freezing and storing, I was thinking they might get soggy unless you freeze right away. You know, this really started out far more Thanks again for wonderful work! rebecca — That explains it! But cornmeal biscuits for topping? New here? First published July 29, 2008 on smittenkitchen.com |, http://playdaze2home.blogspot.com/2008/08/grieving-eating.html, http://o-scientist.blogspot.com/2008/08/blueberry-goodness.html, http://cookingupaphd.wordpress.com/2010/05/18/graduation-party-a-la-food-blogs/, http://www.aworldflavor.com/2011/06/blueberry-crumb-bars.html, http://mary-making.blogspot.com/2011/09/yummilicious-blueberry-crumb-bars-and.html, http://marianhd.com/2013/11/25/blueberry-bars/, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-842176, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-901127, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634877, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634918, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-635112, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634806, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634853, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634922, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-634971, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-971653, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-635339, https://smittenkitchen.com/2008/07/blueberry-crumb-bars/#comment-635277, https://smittenkitchen.com/2011/09/peach-butter/, 1 cup (8 ounces or 225 grams) cold unsalted butter, cut into chunks. I also used brown sugar in the 2nd mixture instead of white (because I ran out) and that turned out to be great as well. Simple steps with fantastic results. Maybe I didn’t bake it long enough? Spectacular! I added a “fairy dusting” of cinnamon to the dry mixture and another dusting over top of the crumb once put together in my 9×13. Paired it with some fresh peaches while warm – heaven! Thanks for the receipe. How about frozen peaches? I don’t thaw the berries when I make blueberry muffins, and they bake up nicely. Melt the chocolate and butter together in a double boiler, whisk in the cream, then the brandy. Butter is the only way to go. And as usual, beautiful photos! They need more sugar, I guess. The tastes and textures are perfect together. Such a great way to kick off the Summer! Love the color ratio of the blue and orange. Tasty, pretty and easy. See more ideas about smitten kitchen, smitten kitchen recipes, recipes. I made these two nights ago to bring to work. Thanks, You wrote your post like some people don’t put blueberries in the peach cobbler!?! you know- I’m sure I’m not the first one to say it (or even the hundreth) but damn – I think I’ve gained 10 lbs since reading your blog (I don’t cook – I just like to see what other people do…!! thanks for the recipe (and the memories!). Made one pan of blueberry and one of peach. I may try this next time when I make them. I should have cooked it 35 mins but man is it good! I usually use cold butter in my recipes and mix the ingredients in a standing mixer with the paddle attachment until medium crumbs form. I have never posted here before but I come here everyday and and have tried many of your recipes and loved them. Ahh, those bars TRULY display the essence of fresh blueberries – yum! Any tips for a crispy, dry crust instead of an oily crust? Is offensive but could i use a fork or a pastry blender smitten kitchen blueberry crisp mom ’ s preferred.! 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