Thank you again for another terrific recipe… September 27, 2009 The result was super yummy and a delicious treat on our first family road trip with our five month old son maxence… my parents and my son’s godparents got a taste before we left and they were all swooning with delight…
Blueberry crumb bar recipe plus#
So regarding the change I made, i still had four total cups of fruit… after peeling the peaches (via the immerse-in-hot-water-for-a-few-seconds method), i diced them and tossed them in with everything else the blueberries were mixed with, plus two extra teaspoons of cornstarch, since peaches can release a lot of liquid when baking… i let the mixture stand as I prepared the crust and topping as I knew the peaches would release some juice… i used a slotted spoon to transfer the fruit on to the crust… i sprinkled just a bit of the fruit with the juice left in the bowl (there was at least a cup!)… i was trying hard to avoid over juicy and hence soggy squares - and I was successful! I did make one change to your recipe but only because I was going away and needed to empty the fridge… instead of just blueberries, i did a mix of blueberries and peaches… Hi deb! i don’t recall if this is the fourth or fifth recipe I’ve now made from your site, but every one has been stellar, including this one… I think with a sturdy base, filling with more structural integrity, and unmuted blueberry flavor, these would turn out a lot more like bars that could withstand the many long minutes until they were cool enough to eat. the pie is amazing, if you haven’t made it yet. it involves a little more work (cooking half the blueberries, extra mixing bowls), but the filling holds together firmly, tastes fresh and blueberry, and doesn’t get soggy or runny. The blueberry pie filling from Cook’s Illustrated June 2008, made with grated apple, lemon, and ground tapioca, none of which you can taste overtly. The oat mix crumble crust from Pioneer Woman’s Apricot Bars (which I usually make with strawberry preserves and hold together really well for the 15 minutes before i eat them all up) since i’ve been working with the same kind of blueberries for the last month and had better experiences, i can only guess that it was the cornstarch flattening out the flavor, too much juice from the blueberries, and the lack of sturdy stuff in the crumble. it was a tray of mush instead of crumble and flat-tasting blueberries. now i feel like the partypooper here, but i was tremendously disappointed with how they turned out and had to throw the whole thing away. I’ve been working on blueberry pie and different kinds of crumble bars this summer, so i was super-excited to try this. Now, obviously I did not store them properly–if you’re going to freeze them, don’t wait days to do it–but due to the wetness of the filling, I wouldn’t cook these more than a day or two before you’ll serve them. Allow to cool to the right consistency.Įveryone - I brought these bars to my friend Jocelyn’s last night after they’d been in the fridge for two days, the freezer for three and the fridge for another day defrosting. Melt the chocolate and butter together in a double boiler, whisk in the cream, then the brandy. bittersweet chocolate + 3 1/2 sticks butter + 3 1/2 cups heavy cream + 2/3 cup brandy or cognac. (I used a one pound of chocolate level for each filling layer of the 12-inch square cake, if that gives you any guidance.) 3 1/2 lbs. However, the original recipe was intended to coat an entire wedding cake, so I would scale it down substantially. But we’ll just call them Blueberry Crumb Bars.Įrin - It was a Bittersweet Brandied Ganache. It manages to be The Very Dessert We Were Looking For To Use Up The Greenmarket Berries We Went Gaga Over but also The Perfect Solution to Picnic and Pot-Luck Dessert Limitations as well as–shh, don’t tell anyone–Seriously The Easiest Thing in the Whole World to Make. Can you imagine how much people would revolt if they knew that I had baked these a whole five days ago and have kept them from you since?īut if there ever were a dessert worth getting ugly for, it would have to be this. For the sake of clarification.) They’re tart and buttery and fruity and tangy and crumbly… And well, I understand why anyone would get impatient. Because the memory of their deliciousness was vague and I had to. These people don’t sound like they’re joking around.īut who could blame anyone? Just look at these things! And, oh, to taste them. Three hours later, I received this comment: “Omg, post the recipe already!” I uploaded pictures of this recipe yesterday onto Flickr, but didn’t get to telling you all about it because I was feeling a little lackadaisical after that whole seven days in a row of posting thing.
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