Chiffonade's Blueberry Bars with Sciabica Lemon Olive Oil Crumble
2½ cups dried blueberries
1 cup water
2 Tablespoons St. Germaine Elderflower Liqueur
2 Tablespoons Sciabica Lemon Extra Virgin Olive Oil
2 Tablespoons fresh lemon juice
1 Tablespoon finely shredded lemon zest
1¼ cups all purpose flour
1¼ cups rolled oats
¾ cup brown sugar
½ teaspoon baking soda
½ teaspoon salt
¼ cup cold butter, cut into cubes
¼ cup + 3 Tablespoons Sciabica Lemon Extra Virgin Olive Oil
Combine blueberries, water, St. Germaine, lemon oil and lemon juice in a medium saucepan. Bring to a boil. Reduce heat and simmer, uncovered, until very thick, 20 minutes. Stir in lemon zest and set aside to cool slightly. If a smoother consistency of jam is desired, blend ¾ of the mixture with a stick blender (I blended the blueberry mixture).
Preheat oven to 350 degrees.
Spray an 8 inch baking pan with vegetable spray. Mix flour, oats, sugar, baking soda and salt together in mixing bowl. Cut in butter with hands, until butter is distributed through flour mixture. Drizzle lemon oil over flour and butter mixture and combine with a rubber spatula until all flour is moistened. This can take 2-3 minutes. Measure 2 cups of the flour mixture into the prepared baking pan and press the mixture evenly into the pan. Spread evenly with blueberry filling, then sprinkle the rest of the flour mixture over top. Bake until golden, about 35-40 minutes. Cool thoroughly, at least four hours before cutting. This will enable the jam layer to set up properly so the bars will retain their shape.
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