Blueberry Crumble Squares
INGREDIENTS:
Crust and Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional and to taste
Filling
1 large egg
heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
1/3 cup granulated sugar (or 1/2 cup if berries are sour)
2 tablespoons lemon juice
2 teaspoons cornstarch
DIRECTIONS:
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
Crust and Crumble Topping - In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the sugars and whisk to combine.
And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
Set a heaping 3/4 cup crumble mixture aside.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
Filling - In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
Add the flour and whisk to combine.
Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
Blueberry Layer - In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn't dissolved fully or still has crystals, that's okay because it liquifies while baking.
Evenly distribute blueberry mixture over the filling.
Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
Crust and Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional and to taste
Filling
1 large egg
heaping 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour
Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
1/3 cup granulated sugar (or 1/2 cup if berries are sour)
2 tablespoons lemon juice
2 teaspoons cornstarch
DIRECTIONS:
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
Crust and Crumble Topping - In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Add the sugars and whisk to combine.
And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
Set a heaping 3/4 cup crumble mixture aside.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
Filling - In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.
Add the flour and whisk to combine.
Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
Blueberry Layer - In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn't dissolved fully or still has crystals, that's okay because it liquifies while baking.
Evenly distribute blueberry mixture over the filling.
Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.