Blueberry Pie Crumble Bars
by: claire cary
These blueberry crumble bars are fresh, flavorful and easy to make. They're naturally gluten free, vegan and perfect with a dollop of coconut whipped cream on top!
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16
Ingredients
Crust/Crumble:
- 1 ½ cups almond flour*
- 1 ½ cup quick oats
- ⅓ cup butter or refined coconut oil, softened
- ¼ cup unsalted runny almond butter*
- 2 tbsp maple syrup
- ⅓ cup light brown sugar can sub coconut
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp baking powder
Filling:
- 3 heaping cups fresh blueberries
- ⅓ cup maple syrup
- Juice from 1 lemon
- 1 ½ tbsp arrowroot starch can sub tapioca or corn starch
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together the baking powder, salt, cinnamon, oats and almond flour.
- Add in all remaining ingredients and use a fork to mash the butter or oil into all ingredients.
- The dough shouldn't be too wet, but it should be dry either, so keep mixing until the wet ingredients are well incorporated.
- Add about 2/3 of the dough to an 8x8 pan lined with parchment paper. Press down firmly with your hands. I suggest lining the pan going both ways, it makes for much easier removal!
- Bake for 10 minutes and set aside the remaining dough.
- While baking, add the blueberries, lemon juice and maple syrup to a pot on the stove. Heat over low heat until the blueberries start to melt and bubble.
- Whisk in the starch and let simmer for about 2 minutes to allow it to thicken.
- Remove from heat.
- When the crust is done baking, remove from the oven and let cool for 5 minutes.
- Add the blueberry mixture to the crust and crumble on the remaining dough on top.
- Bake, uncovered, for 25-30 minutes or until the crust is golden brown.
- Remove from the oven and let cool for at least 1 hour before slicing. It will get pretty messy if you slice when they're still warm! I slice into 16 squares, but you can also do 9 or 12!
Notes
You can use any berry in place of blueberries if you prefer.
You can use fresh or frozen berries for this recipe, but I recommend using fresh if you can. Frozen berries will release more moisture and can make the crust and bit soggier.
You want the oil/butter to be softened, but not completely melted. I usually use butter and will slice it into 1 tbsp bits and microwave for about 15 seconds and then add that to the dough. Coconut oil usually melts faster, so it should only need about 10-15 seconds in the microwave to soften.
My favorite almond butter is the raw almond butter from Trader Joe's. If you have access to this one, definitely get it! Roasted almond butters have a stronger flavor, so I always prefer raw in baking.
If you only have rolled oats, you can pulse them a few times in a food processor to get them into a quick oat texture.
Serving: 1bar / Calories: 223kcal / Carbohydrates: 29.1g / Protein: 4.8g / Fat: 9.3g / Fiber: 3g / Sugar: 16.1g
