Blueberry Streusel Bars

In the bowl of a food processor, pulse together 2 cups all purpose flour, ½ cup granulated sugar, and ½ tsp salt until combined, about 10 pulses. Scatter 16 tbsp chilled unsalted butter on top of the flour and pulse until the mixture resembles wet sand, about 10 more pulses.

Line a Suvie pan with foil and spray with cooking spray. Transfer 1 cup of mixture to a small bowl and set aside. Transfer remaining mixture to the prepared Suvie pan, pressing mixture flat into an even layer.

In a medium bowl, whisk together 1 ½ cups blueberry preserves and 1 tsp lemon juice until well combined. Spread blueberry mixture over the prepared crust.

To make the topping, add ⅓ cup oats, ½ cup almonds, and ¼ cup brown sugar to the bowl with the reserved 1 cup of crust. Stirring to combine. Work remaining 2 tbsp butter into the topping mixture until small clumps form.

Spread streusel topping evenly over blueberry filling. Insert pan into the bottom of your Suvie. Input settings and cook now.

After the cook, remove pan from Suvie and set aside on a wire rack to cool completely. Once cooled, lift bars out of pan with foil sling. Cut into squares and serve.