Blueberry Crumb Bars

For the dough

•  1 1/2 c. flour
• scant 1/2 c. sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp nutmeg
• 1/2 c. butter
• 1/2 egg

For the filling

• zest and juice from a orange or clemantine
• zest and juice from a lemon
•  2 1/2 -3 c. blueberries (fresh or frozen and drained)
• 2 tsp cornstarch
• enough peach jam to coat the blueberries. (1/2 - 1 c.)

Heat oven to 375 F. Grease a 8x8 inch pan. In a medium bowl, sift the flour, sugar, baking powder, salt, and spices. With a fork or your fingers, cut in the butter and egg. Dough will be crumbly. Sprinkle half the dough into the greased pan and press lightly to make a fairly solid base. In a bowl, mix together the jam, cornstarch, and the zest and juice from the citrus. Gently stir in the berries. Pour the berry mixture over the dough and sprinkle remaining dough over the blueberries. Bake for about 40 minutes or until lightly golden. Cool before cutting. These improve with some time in the fridge. They also freeze quite well. (You could replace the fruit with blackberries or raspberries or whatever you have on hand, and you could do the same with the jam.)

Adapted from Smitten Kitchen.