Blueberry Crumble Bars
Preheat the oven to 180°C. Butter an 8x8 inch baking pan and line it with parchment paper, leaving overhangs on the side. Dust the pan with a little bit of plain flour and set it aside.
In a small mixing bowl, mix the blueberries, lemon juice and 30 gm of caster sugar. Set it aside and make the crumble.
In a large mixing bowl, combine the all-purpose flour, rolled oats, salt, and remaining caster sugar with a spoon.
Crack in the egg and mix. The mixture should look dry and scraggly with a few wet spots.
Add the melted butter and mix again, you should be able to see the crumble form. Remove the spoon, and use your hands to bring the flour and butter together to form the crumble.
The crumble should look like giant buttery lumps and should be able to hold its shape if you press it together.
Add roughly two-thirds of the crumble to the prepared baking pan and press it down evenly to form the base.
Then, add the macerated blueberries and spread them evenly over the crumble base.
Lastly, sprinkle the remaining crumble over the blueberries, press it down ever so slightly.
Bake the blueberry crumble bars in the preheated oven at 180°C for 30-35 minutes until the top is lightly golden and you can see blueberries oozing from the cracks.
Let the blueberry crumble bars cool fully in the baking pan, and then lift them out using the parchment paper. Cut it into desired shapes and serve. You can also warm them for 20 seconds before eating.
Store the bars in an airtight container in the refrigerator, they’ll be good for 4-5 days.