Blueberry Pecan Crumble Bars

Blueberry Crumble Bars from Lemony Thyme

I uttered the words “I have an abundance of blueberries” the other day and oh my word….you got on to me.  I promise you not a single blueberry was left unturned or uneaten.  The majority of them found their way into these awe-mazing Blueberry Pecan Crumble Bars.


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I called on my most treasured family recipe, Toothacher Bars, then made some simple modifications.  I replaced caramel with a layer of sugared blueberries, and replaced chocolate chips with white chocolate bits.

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These gorgeous Georgia blueberries were so sweet and juicy.  Tossed in sugar, corn starch and lime juice (seems odd, didn’t have lemon…lime was perfect) before layering them on top of this glorious oatmeal crumble….oh my!

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Pecans, white chocolate bits, and more oatmeal crumble sprinkled generously on top before baking to perfection.  I was committed to calling these bars.  And on Day 1 they were beautiful bars.  By Day 2 the blueberries began to release their delicious juices and when mingled with the oatmeal crumble….well they became a bit more of a crumble than a bar.

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Blueberry Pecan Crumble warmed up with a scoop of vanilla ice cream sent us into a crumble rumble.  Oh yeah!

That was before I {Shared the Love} with my inventory team at the office.  They polished off the other 18 servings in no thyme.

Our work family has recently had our heart strings plucked.  My heart is working overtime for three Delaney families. I’m an optimist and feel a positive energy brewing.  Tammy, Sabina and Jan you and your loved ones have an army of support.  Remain strong.  xo Libby

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Blueberry Pecan Crumble Bars

Libby with Lemony Thyme
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20


For the crumble…

  • 2 cups flour
  • 2 cups old fashioned oats
  • 1 1/2 cup brown sugar
  • 1 1/2 cup butter melted 3 sticks
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt

For the filling…

  • 4 cups fresh blueberries
  • 1/2 cup white sugar
  • 2 Tbl. cornstarch
  • juice of a lime
  • 1 1/2 cups chopped pecans
  • 1 cup white chocolate bits


  • Preheat oven to 350 degrees. Butter a 9×13 pan, then line with parchment paper.
  • Combine blueberries, sugar, cornstarch, and lime juice in a medium bowl. Reserve.
  • Combine crumble ingredients in a large bowl. Press a little more than 1/2 of the mixture into the bottom of prepared 9×13 pan. Pour blueberry mixture over crumble, then sprinkle with pecans and white chocolate bits. Crumble remaining crumble mixture evenly on top.
  • Bake for 30 minutes. Allow to cool completely before cutting.


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