Apricot Blueberry Crumble Bars with shortbread crust are an easy to make blueberry recipe that are like a mix of apricot bars and blueberry pie!
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 12servings
Calories 357kcal
Author Tristin Rieken
Ingredients
1cupunsalted buttersoftened
¾cupconfectioners sugar
1large egg
4cupsall purpose flour
¼teaspoonbaking powder
½teaspoonfine salt
½cupapricot jamor substitute fresh apricots
1 ½cupsfresh blueberriesor substitute blueberry jam
Instructions
Make shortbread crumble dough. In a medium bowl beat butter and sugar until combined. Add egg and beat well, scraping as needed. Combine dry ingredients and stir into butter mixture until combined. Dough will be crumbly. Do not press into a ball instead leave in crumbles. Use immediately or cover and refrigerate until ready to use, up to 3 days.
1 cup unsalted butter, ¾ cup confectioners sugar, 1 large egg, 4 cups all purpose flour, ¼ teaspoon baking powder, ½ teaspoon fine salt
When ready to bake preheat oven to 250 degrees Fahrenheit and prepare a quarter sheet pan or small glass baking dish by either lining with parchment paper or greasing lightly.
Pour roughly ½ - ¾ of the crumbly shortbread dough into the pan to form the bottom crust.
Press dough into sides and along the bottom until even using a firm hand or a small smooth drinking glass to roll the dough into the pan.
Stir apricot jam well then pour and spread evenly over shortbread.
½ cup apricot jam
Add fresh blueberries by evenly scattering them over the apricot jam.
1 ½ cups fresh blueberries
Sprinkle the remaining crumbly shortbread dough over top.
Bake in preheated 350 degree Fahrenheit oven until blueberries and apricot filling is bubbly and the crumble topping is just starting to turn brown, 30-45 minutes.
Allow to cool. Then remove from pan and cut into squares, bars or thin slices.