Brown Butter Blueberry Sorghum Crumble Bars
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Try these delicious crumble bars for the perfect summer night!
Find the Golden Barrel Sorghum Syrup here –> Golden Barrel Sorghum Syrup
Ingredients
brown butter crumble
- 3/4 cup unsalted butter
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
blueberry-sorghum filling
- 3 cups fresh blueberries
- 1/3 cup Golden Barrel Sorghum Syrup
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons cornstarch
Servings: bars
Instructions
- Brown the butter. Melt the butter in a light-colored saucepan over medium heat. Continue cooking and stirring until it foams and develops golden-brown flecks with a nutty aroma. Immediately pour it into a heatproof bowl, including all the toasted brown bits. Let cool for about 10 minutes.
- Prepare the pan. Heat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving enough overhang to lift the bars out later.
- Make the crumble mixture. In a large bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Stir in the browned butter and vanilla until moist crumbs form.
- Make the crust. Reserve about 1½ cups of the crumble mixture for the topping. Firmly press the remaining mixture into the bottom of the prepared pan. Bake for 10 minutes.
- Prepare the blueberry filling. Gently toss the blueberries with the sorghum syrup, lemon juice, lemon zest, cornstarch, and a pinch of salt until evenly coated.
- Assemble. Spread the blueberry mixture evenly over the warm crust. Sprinkle the reserved crumble generously over the berries, leaving a few blueberries peeking through.
- Bake. Bake for 35–45 minutes, until the blueberry filling is bubbling around the edges and the crumble is deeply golden.
- Cool completely. This part matters! Let the bars cool completely in the pan before slicing so the blueberry filling has time to set.
- Enjoy with some fresh ice cream!
Recipe Notes
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