Blueberry Lavender Crumb Bars

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Recipe from my Pastry Demo at the Lavender and Lambs Festival at Brittingham Farms in Millsboro, DE!

Lavender Oat Streusel

Ingredients:

1 cup Lavender infused Butter (226g)
¼ cup Olive Oil (60g)
1 ¼ cups Brown Sugar (250g)
3 ½ cups Old Fashioned Rolled Oats (300g)
2 ½ cups All Purpose Flour (300g)
1 tsp Salt (5g)

Instructions:

• Combine Brown Sugar, Oats, Flour, and Salt in a medium bowl (or mixer) and stir until combined.

• Add infused Butter and Oil & mix until evenly combined and beginning to clump.

• Lay out on a parchment lined sheet pan and chill until firm.

Brown Sugar Shortbread Crust

Ingredients:

1 lb Butter, Soft (454g)
1 ½ cups Brown Sugar (295g)
1 ½ tsp Salt (7g)
5 ¼ cups All Purpose Flour (700g)

Instructions:

• Spray a half sheet pan with non-stick spray.

• In a stand mixer, paddle butter & brown sugar until lightened in color.

• Add Salt.

• Add Flour in several additions until Dough clumps together.

• Press Dough into pan, pierce all over with a fork, chill until firm. Note: Raw sheets can be stored in the refrigerator for up to 2 weeks, or in the freezer (tightly wrapped)

Baking Procedure

• Blind bake Crust at 350°F for 15-20 minutes until golden brown.

• Cool slightly, spread Jam filling (use your own recipe for any flavor of Jam, or store bought is fine) all over the top. (roughly 3 cups).
  Note: Use more Jam for a gooey jammy bar, slightly less for a clean cut bar that needs to hold up on a platter. The thicker the jam, the more you can use while still getting a result that cuts clean.

• Crumble chilled Lavender Oat Streusel on top of and lightly press into Jam.

• Bake at 350°F until Oat Streusel is golden and jam is bubbling, roughly 15-20 minutes.