Blueberry Oatmeal Pie Bars - E.D.SMITH®


Blueberry Oatmeal Pie Bars

These Blueberry Pie Oatmeal Bars with a lemon icing by Jessica Kostka from Cookinginmygenes are a must-make this season. They taste just like blueberry pie and are the perfect Spring/Summer dessert! Filled with blueberry pie filling and drizzled with a flavourful lemon icing, these bars are a delightful dessert recipe or snack.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Difficulty Level Easy
Servings 12


For the oatmeal crust and topping:

  • 1 cup all purpose flour
  • 1 3/4 cups old fashioned rolled oats
  • 1/4 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 8 tbsp. unsalted butter, melted (1 stick butter)
  • 1 tsp. vanilla extract
  • 1 can E.D.SMITH® blueberry pie filling (540ml)

For the lemon Icing:

  • 1 tbsp. lemon juice
  • 1/2 cup icing sugar


  • Preheat the oven to 350 F and line a square 8x8 baking pan with parchment paper and then grease the pan well with butter or cooking spray of choice.
  • In a medium mixing bowl whisk together flour, oats, sugar, brown sugar, cinnamon, baking soda and salt. Stir in melted butter and vanilla extract and use a fork to mix until fully combined and the dough comes together - creating a crumbly mixture.
  • Save 1 ¼ cup of the crumble crust mixture and set aside. Pour the rest of the mixture into the baking pan and press into an even, flat base layer with your hands.
  • Pour the blueberry pie filling onto the crumble crust base layer in the pan and spread into an even layer.
  • Finally, sprinkle the reserved 1 ¼ cup oat crumble crust mixture over the blueberry pie filling in an even layer.
  • Bake for 45-50 minutes until the crumble crust topping is set and the blueberry pie filling might be bubbling around the edges.
  • Remove from the oven and let it completely cool in the pan or they will fall apart if not completely cooled before cutting. You can also place them in the fridge to help cool faster.
  • Once fully cooled, make the lemon icing and drizzle over top of the bars. Use a sharp knife to cut into 9 -12 bars before serving.
  • These will keep in the fridge in an airtight container for up to 4 days.


  • Make these ahead of time! Bake these 1 day ahead of your gathering and store in the fridge after icing. Remove from the fridge, let sit at room temperature for 10-15 minutes and cut into squares before serving.
  • If preferred, serve with a scoop of vanilla ice cream instead of the lemon icing
Type Cookies, Bars & Squares
Season/Occasion Spring & Easter