Blueberry Ginger Pie Bars

YIELD: 11 x 15 inch pan
TIME: 1 hour

Ingredients

Crust and Topping

2 cups all-purpose flour
1 cup almond flour
1 cup sugar
1 tsp baking powder
1/2 tsp kosher salt
zest from 1 lemon
1 cup unsalted butter, cut into cubes, chilled
1 egg
1 tsp vanilla extract
1 tsp almond extract
1/2 cup blanched sliced almonds

Blueberry Ginger Filling

4 cups fresh blueberries
1/2 cup sugar
3 tbsp freshly grated ginger
3 tbsp cornstarch
Juice of 1 lemon

Preparation

Step 1:

Crust and topping: In a food processor with the blade attachment, pulse together the all-purpose flour, almond flour, sugar, baking powder, salt and lemon zest. Add the cubed butter, egg, vanilla and almond extracts. Pulse until the dough comes together.

Step 2:

Pre-heat oven at 375°F and grease a rectangle baking tray (11 x 15) with non-stick cooking spray and place parchment paper on top.

Step 3:

Press about 3/4 of dough firmly in bottom of baking tray using your hands or the back of a drinking glass to help create an even layer. Put tray in fridge so dough can chill. Mix the rest of the dough with the blanched sliced almonds and put in fridge as well.

Step 4:

Gently toss blueberries, grated ginger, sugar, cornstarch and lemon juice in a bowl. Once the dough has chilled you may spread the blueberry mixture on dough. Sprinkle the reserve topping evenly on top of the blueberry topping.

Step 5:

Place baking pan in the middle rack of oven and bake for about 40 minutes until crumble topping is golden and filling is bubbling. Cool completely before attempting to slice into bars.