This is a recipe I made for breakfast this past Sunday. I was blown away not just by how delicious it was, but how easy it was to make. I had this Blueberry Oatmeal Crumble Bar recipe together and in the oven so fast that by the time my youngest daughter Mackenzie came downstairs to help it was already in the oven.
The Blueberry Oatmeal Crumble Bars have a crust and crumble topping made of flour, oats, sugar, and brown sugar. All bound together with melted butter. I mixed the ingredients together, then reserved about a cup of the mixture to use as the topping.
I dumped the rest of the crumble in my 10-inch round ceramic baking dish, that was already sprayed with cooking spray. I pressed down on the crumble creating the crust that will hold the blueberry mixture.
Using the same bowl as the crust I tossed two cups of blueberries with some sugar and the juice from one lemon. Be careful not to get any seeds into the blueberries when squeezing the lemon. When I was done I added the blueberries to the crust and spread them out evenly.
The final layer is the crumble. I evenly spread the crumble mixture that I set aside over the blueberries. I did have to break up some of the larger pieces with my fingers, but it wasn’t a big deal. I baked the Blueberry Oatmeal Crumble Bars for about forty-five minutes, until the edges were set and the crumble on top was golden brown.
I was probably supposed to let this cool down before cutting into it, but my kitchen smelled so good from the thing baking in the oven that it just wasn’t going to happen. Cutting into it wasn’t a problem though. Even the dreaded first piece came out and didn’t fall apart.
My assistant Mackenzie was a little sad she didn’t come downstairs fast enough to help me baking, but she was able to help with the photographs here.
The Flavor Bible is a book I have in my kitchen that I reference all the time. Here is how the book works; there’s a listing of just about any ingredient that you could possibly cook with along with what other foods and spices would taste good with that particular food. Now say for instance you’ve got this ingredient that you’ve never tasted before. This book will tell you the flavor, if it’s sweet, salty or bitter. If it’s a fruit or vegetable you can find out the seasonal peaks. Then it will list all the other ingredients and spices that taste really good with this ingredient, and ingredients to avoid. There are even techniques on how to cook the ingredient.
This book has really allowed me to get creative in the kitchen and play with different flavors and spices. If I’ve got a bunch of apples, but I want to do more than just eat them, I can look up apples and see they pair very well with cinnamon, cream and ice cream, allspice, nutmeg, raisins, butter, and both white and brown sugar. That sounds really good. I can also see that apples can be baked, caramelized, deep fried, or grilled. Now I’ve really got some ideas for the apples.
But maybe I wanted to make something savory with the apples, maybe for a nice dinner. I can see that apples go together with beef, chicken, duck, pork, onions, along with spices like basil, cumin and parsley. There are way more options than I listed here. Under apples I counted a little over one-hundred ingredients.
I think this book is a must have in your kitchen and I highly recommend it.
Adapted from Averie Cooks