Recipes
Beverages
Alcoholic beverages
Blueberry cornmeal brown butter crumb bars (whew, what a mouthful)

Blueberry cornmeal brown butter crumb bars (whew, what a mouthful)

Alcoholic beverages

I first made these bars in the dead of winter when a bag of wild blueberries for the end of summer fell out of my freezer. I blind bake the cornmeal crust so that it doesn't get soggy from the berries as they bake. In the summer, I simplify the recipe. I skip the bottom crust, double the berries and other filling ingredients (try raspberries), and top the whole thing with the brown butter crumb topping. And then I call it a crumble. The cornmeal crust is adapted from Alice Medrich's lemon bars (in Chocolate and the Art of Low-fat Desserts). The idea of browning the butter for the topping comes from the blog "une gamine dans la cuisine." If you've never browned butter - do it and then add it to anything. Brownies? Blondies? Pasta? Yes, yes, yes.