Spiked Blueberry Crumb Bars

Don't commit me yet! I realize that this is the second time in a week that I have baked with rum. I couldn't help myself. The bottle was sitting on the counter, calling my name. It's voice sounded suspiciously like Captain Jack Sparrow's, which mine could start sounding like after a few more of these recipes. Between these spiked bars and Dinah's Jamaican Rum cookies, I might have to visit the dastardly Sir Ossis. Get it? Sir Ossis - cirrhosis. I crack myself up.

The original inspiration for these bars came from the fabulous Smitten Kitchen. However, she did not have to contend with any talking bottles. To pair with the flavor of the rum (which is not strong, by the way), I added ground ginger and nutmeg, and substituted brown sugar for the some of the granulated sugar in the crust and topping. If you do not wish to use rum, substitute fresh lemon juice.

Preheat the oven to 375 degrees F. Grease a 9x13-inch baking pan.

In a medium bowl, combine 4 cups of fresh blueberries and 3 tablespoons dark rum. If you prefer not to use rum, substitute an equal amount of fresh lemon juice instead.

Stir in ½ cup of granulated sugar and 4 teaspoons of cornstarch. Set aside.

In a separate medium bowl, combine ½ cup each of granulated sugar and brown sugar.

Stir in 3 cups of flour...

1 teaspoon baking powder, ¼ teaspoon salt...

½ teaspoon ground ginger...

...and ½ teaspoon ground nutmeg. If you can find yourself one these nifty little tools, they make grinding fresh nutmeg easier than pie.

Cut in 1 cup (8 ounces) of cold butter with a pastry cutter or a fork until the mixture is crumbly.

Whisk one egg in a small bowl and stir into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan.

Spread the blueberry mixture over the crust.

Sprinkle the rest of the flour mixture over the blueberries.

Bake in the preheated oven for 40-45 minutes, or until the top is light brown.

Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan.

Spiked Blueberry Crumb Bars

4 cups fresh blueberries

3 tablespoon dark rum (or 3 tablespoon fresh lemon juice)

½ cup granulated sugar

4 teaspoon cornstarch

½ cup granulated sugar

½ cup packed brown sugar

3 cups flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 cup (8 oz) cold butter

1 egg

Preheat the oven to 375 degrees F. Grease a 9x13 inch baking pan.

In a medium bowl, combine the fresh blueberries and dark rum (or lemon juice). Stir in ½ cup granulated sugar and 4 teaspoon cornstarch. Set aside.

In a separate medium bowl, combine ½ cup each of granulated sugar and brown sugar. Stir in flour, baking powder, salt, ground ginger, and ground nutmeg. Cut in cold butter with a pastry cutter or a fork until the mixture is crumbly. Whisk one egg in a small bowl and stir into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the blueberry mixture over the crust. Sprinkle the rest of the flour mixture over the blueberries. Bake in the preheated oven for 40-45 minutes, or until the top is light brown. Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan.

Makes about 36 squares.

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