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Baking recipe · from the recipe book

Blueberry Lemon Walnut Oat Crumble Bars

Buttery toasted-oat crumble with walnuts sandwiches a jammy, bright blueberry-lemon filling for soft, sliceable bars.

Blueberry Lemon Walnut Oat Crumble Bars

Ingredients

  • 3 cups450 gBlueberries
  • 2 cups160 gOld-fashioned rolled oats
  • 1¼ cups150 gAll-purpose flour
  • ⅔ cup140 gUnsalted buttermelted
  • ½ cup packed120 gBrown sugar
  • ⅔ cup chopped70 gWalnutschopped
  • ¼ cup50 gGranulated sugar
  • 2 tbsp18 gCornstarch
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zest
  • ½ tsp1 gGround cinnamon
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1 tsp4 gVanilla extract

Steps

  1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang.
  2. Make the filling: in a bowl, toss the blueberries with the granulated sugar, cornstarch, lemon juice and lemon zest; set aside.
  3. Make the crumble: in a second bowl, stir together the oats, flour, brown sugar, cinnamon, baking soda and salt.
  4. Stir the melted butter and vanilla into the oat mixture until evenly moistened and clumpy.
  5. Press about two-thirds of the crumble firmly into the pan and bake the base for 12 minutes, until just set.
  6. Stir the chopped walnuts into the remaining one-third of the crumble.
  7. Spread the blueberry filling over the warm base, then scatter the walnut crumble evenly over the top.
  8. Bake 35 to 40 minutes, until the top is golden and the filling bubbles thickly at the edges.
  9. Cool in the pan on a rack for at least 1 hour so the filling sets, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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