Adapted from Teresa Floyd’s, Now Forager, Roasted Apricot and Pistachio Bars, which I baked up three times in a row once I discovered them. They’re sweet and tart and deeply delicious and my favorite bakes use for apricots. Find her recipe at https://now-forager.com/roasted-apricot-pistachio-bars/

We even choose blueberry jam for our peanut butter sandwiches. We eat so many by hand, I need to buy twice the amount to make these happen, but when they’re in season and available at all of our local farm stands, you don’t need to twist my arm. One to eat on the car ride home is a must. And, we love them so much, I thought they deserved the bar treatment. I added walnuts to the topping as one superfood deserves another.

These delicious fruit bars come together quickly and easily. I like baking them the evening before I plan to enjoy them for maximum flavor. They improve as they rest.

RECIPE

(just updated with a correction)
Crust

Ingredients-

1 ½ sticks (12 tablespoons / 169g) unsalted butter, room temperature
1/2 cup (105g) sugar
1/3 cup (65g) light brown sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

1/2 cup (70g) whole wheat flour
1 1/2cups (210g) all-purpose flour
1 tablespoon almonds, finely chopped

Handful of walnuts, chopped

Filling

Ingredients-

2 pints blueberries

1/3 cup (70 g) sugar

Zest of one lemon plus juice from half

3 Tbs cornstarch

Half vanilla bean, split and seeds scraped

Small pinch cinnamon

Method-

1- Preheat the oven to 375F. Butter an 8x8” square pan and press on parchment. Flip parchment over to reveal buttered side up and press in place to line pan slowing overhand so you have a “sling.” Repeat in the opposite direction so all sides are covered with parchment.

2- To prepare the crust, combine butter, sugars, salt, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. On medium speed, beat for 2+ minutes until light and fluffy. Stop and scrape down the bowl. Add the flour and chopped almonds and mix until just incorporated and dough becomes sandy in texture (do not over mix as you want a tender crust). Transfer one third of the dough into a clean bowl and gently press it into small clumps. Place into the freezer to chill. Press remaining 2/3 of dough evenly into prepared pan, prick holes all about with a fork, and bake for about 20 minutes, or until golden. Remove and allow to cool.

3- To prepare the filling, combine blueberries, sugar, cornstarch, vanilla seed scrapings, cinnamon, zest and lemon juice and stir to thoroughly combine and distribute vanilla.

4- Once crust has partially cooled, spoon blueberry mixture evenly over the crust, and top with chilled dough crumbles along with chopped walnuts. Sprinkle with a Tbs or two of sugar and bake for about 55 minutes, until top is golden brown. Remove from oven and place on a rack to completely cool before removing. Using a sharp knife, cut into portions and enjoy!