In the quick couple weeks when summer fruit ripens around here, I have a hard time doing anything but nibbling straight from the pint box. Ordinarily, the high price of local/organic/ripe berries prevents me from overbuying, but every so often a couple berries remain after my morning snack. This recipe is for those times. The best local/organic/ripe berries don’t last very long, which means that fresh berries become leftovers in almost no time. And leftovers this good cannot be wasted.
So that’s the moment when it’s time to bake, in my opinion. But not anything too complicated: it’s hot, there are pools to sit by, etc. That translates to a cornmeal cake or maybe my grandma’s oil cake. Or, now, a petite batch of blueberry crumb bars, custom fit to that scant cup of berries you have left.
Low enough on ingredients that you could probably whip up the bars using the pantry of a poorly stocked rental house, these buttery bars pair nutty whole wheat flour (though you could obviously use white) with lemon-scented berries. The top crumble is the same dough as the bottom crust. A longish time in the oven turns sweet berries into jam, practically, making this a good choice also if those bluebs were a little more sour than anticipated.