Blueberry Jam Bars
Their latest (genius) creation of Blueberry Lavender Vanilla jam is no different. I can't get enough blueberries this time of year, and I was intrigued to taste the lavender addition. The flavor is the perfect amount of sweetness, especially when paired with a less-sweet crust and crumble topping.
Should they be eaten for breakfast with a glass of milk? Or atop a bowl of Greek yogurt as an afternoon snack? Maybe even best warmed up and served over some vanilla ice cream? I still haven't decided my favorite way (or time of day) to eat them, so until then I'm enjoying them all day, every day...until they run out at which point I'll just have to make them again.
Blueberry Jam Crumble Bars
- 1 cup whole wheat flour
- 1 cup blueberries
- 3/4 cup old fashioned oats
- 3/4 cup blueberry jam
- 1/2 unsweetened applesauce
- 1/2 cup unsalted butter, melted
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- pinch of salt
- Preheat your oven to 350 degrees. Grease an 8x8 baking dish and set aside.
- In a bowl, combine your applesauce, melted butter, brown sugar and vanilla, stirring to fully combine.
- Add in your flour, oats and salt to the bowl, mixing everything together fully.
- Scoop out about 1 cup of the mixture and set aside for the topping.
- Pour the remaining mixture into your dish. Using your hand, pack down the dough to get a flat, even surface that is about 1/4 inch thick.
- In a small bowl, combine your blueberries and jam, mixing so the fresh blueberries are coated in the jam. Spoon the blueberry jam mixture over your dough in the dish, spreading it into an even layer.
- Sprinkle the remaining crumble on top of the blueberries. There will be spots of blueberry peaking through the crumble.
- Place in the oven to bake for 30 minutes, or until the top is toasted a nice, golden brown.