Apricot Blueberry Crumble Bars

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

Keyword apricot bars, blueberry bars, blueberry pie bars

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings servings

Calories 357kcal

Author Tristin Rieken

Ingredients

1 cup unsalted butter softened, 2 sticks, plus extra for rolling as needed
¾ cup confectioners sugar
1 large egg
4 cups all purpose flour
¼ teaspoon baking powder
½ teaspoon fine salt
½ cup apricot jam
1 ½ cups fresh blueberries

Instructions

Make shortbread crust. In a large beat butter and sugar until combined. Add egg and beat well, scraping as needed.
In a large bowl combine flour, baking powder and salt. Stir into dry ingredients until combined. Dough will be crumbly. Cover and refrigerate until ready to use, up to 3 days.
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.
Top with a scattering of 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.

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