For a few years, we subscribed to Raddish, a cooking program for kids. Every month we received a box with three recipes, a kitchen tool, a cooking badge, table topics, and some related educational materials.

Each box had a theme: a specific country, a holiday, seasonal, or an ingredient. Most of the things the kids made were impressive, and every recipe worked!

Once a month, with one adult helping each child, we would make a family meal from the three recipes. It was a lot of work, but the kids took pride in what they made, and the food was tasty and enjoyed by all—it was definitely worth it 🙂 Well, except for the dishes mabye. I cannot underestimate the number of dishes this project created. Still worth it though, and the kids learned to load the dishwasher–sometimes twice–and also how to hand wash a few things.

This recipe is one of my favorite sweets from the Raddish boxes, second only to their Mango Sticky Rice 🙂

Blues-berry Crumb Bars

INGREDIENTS

For Crust

• 1½ cups all-purpose flour
• 1/3 cups sugar
• ½ teaspoon baking powder
• ½ teaspoon Kosher salt
• ½ cup cold butter, cut into small cubes and put in freezer until needed
• 1 egg, slightly beaten

For Filling

• 2 cups fresh or frozen blueberries
• ¼ cup sugar
• 2 teaspoons cornstarch
• Approximately 1 teaspoon finely grated lemon zest
• 2 Tablespoons fresh lemon juice—usually from ½ lemon

DIRECTIONS

1. Preheat oven to 350°.
2. Line a 9×9″ square pan with parchment paper OR spray with Pam OR rub with butter
3. Place flour, sugar, baking powder, and salt together into the bowl of a food processor and whirl to blend.
4. Add in the cubes of butter and whirl until combined.
5. Add in the beaten egg and whirl until just combined—the mixture will still appear to be dry and powdery.
6. Remove 1½ cups of mixture from the food processor and place in baking pan, pressing in slightly to make a firm crust.
7. Gently stir the blueberries, sugar, and cornstarch, lemon zest and lemon juice together in a medium bowl, then pour the blueberry mixture over the crust.
8. Sprinkle remaining flour mixture over the blueberries.
9. Place in preheated 375° oven for 40-45 minutes, or until the top is a nice golden color.
10. Eat warm as a crumble OR cool and cut into bars.
11. Refrigerate leftovers. NOTE: the crust does soften after about two days, so don’t make too far in advance, and once made, eat them all up!

Thanks for stopping by!