24 Servings
45 Minutes
Allergens
Try these homemade pie fillings to take these delicious bars up a notch!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix ingredients by hand until crumbly.
Press half the batter into a 9×13-inch pan. Spread blueberry pie filling across batter. Crumble remaining dough on top and bake about 40 minutes. Cool and slice into bars.
Variations:
Also tastes great as a muffin. Fill muffin tin with batter, create a large indentation in the middle, fill with pie filling, and cover with remaining batter. Bake for 30 minutes.
Fresh blueberries I’d like to make these with fresh blueberries for a healthier version, but will that make it more tart? Should I add more (coconut) sugar?? What do you suggest?
Hi, you can either make your own homemade blueberry jam/filling, and then you can control the amount of sugar in it (here is a recipe https://www.kosher.com/recipe/blueberry-pie-filling-1456). You could use regular blueberries however, it would depend on how tart/sweet your blueberries are and how sweet you like it. I think the blueberry pie filling will give additional moisture than just regular blueberries.
Do these freeze well? How do these freeze?
I often make these. They freeze very well, but I suggest to cut them into squares and and either put them into cupcake holders, or layer them and put a piece of baking paper between layers.
Pie Filling The pie filling looks in the picture not just plain pie filling – but mixed with some white?
It’s just plain blueberry filling. However when it bakes some of the crust and crumble get mixed into it making it look more white.
Very nice! Easy, fast and has a great taste!
I love this! I make it all the time, it’s so easy to put together – I usually make double and freeze it!
Wanted to bring a dessert to a friend. Boy, was this a winner!! Easy peasy!! And so yummy!! Next time I will add lemon extract instead of the vanilla. Lemon and blueberry is a taste I love!! Thank you soooo much!!
Hi
Can I make these with apple sauce instead of apple pie filling
Or won’t work
Thanks
Can this be made with fresh or frozen blueberries instead? If so, how do we adjust the recipe to allow for adequate sweetness etc?
I think you should be able to use fresh or frozen blueberries, the only thing is that the baking time may need to be adjusted. I would keep an eye on it starting 30 min.
This recipe is perfect! It is quick and easy and tastes DELICIOUS!
Perfect! Guys these are amazing!! So easy and just plain yum. Make them for everything!
We are so happy to hear that you enjoyed this!
So versatile Besides for being really easy to make (no mixer!), you can use this recipe for so many things. I made a double batch with cherry-pie filling before yom tov and used it warm as a sweet side dish; warm with ice cream for dessert; and at room temperature as a snack/cookie.
Thanks so much Rochel!
Yum!!! i made this for shabbos it was delicious and so easy! i made it with homemade pie filling and it was so moist… yum! i will definitely be making this again.
Great to hear!
Blueberry bars This recipe is amazing! Fast, easy, delicious!!! Even my finicky eaters loved it. It’s a great cake to send to someone for Shabbos. after birth. and while one may not find it fancy enough it is so good it can be sent to kiddush. In the beginning after baking, it is a bit crumbly, but in the fridge it firms up. A winner! Thanks and a good Shabbos to all! (I used a blueberry pie filling, but I am sure you can put any type of fruit filling – if you use fresh fruit, let sit in whatever sweetener you want, and add cornflour as in a pie. Should work fine)
Thank you!