These Blueberry Crumble Bars have been a HUGE hit in our house and don’t usually last very long. We love anything sweet with fruit, especially in the summer when it’s fresh and easily available. I made these specific bars with blueberries, but you could honestly sub any fruit you have on hand. I think they’d be great with any berry or combination of berries you have around.
One of my daughters and I are always gluten-free, so I made these Blueberry Crumble Bars with King Arthur Gluten-Free Flour. If you aren’t gluten-free, however, you could swap it out for regular flour. I have tried quite a few gluten-free flours and this one is by far my favorite. I also use it in my favorite waffle recipe, which is actually a King Arthur recipe.
I also love that this recipe can be totally gluten-free, dairy-free, nut-free and naturally egg-free without sacrificing the taste. Sometimes it’s hard to find recipes that all of those things and tasty. They are so good. My girls devoured this pan in no time! Alright, let’s get to the recipe already! If you’re looking for other ways to use up your summer berries, this Healthy Mixed Berry Crisp is another favorite of mine!
Blueberry Crumble Bars
Ingredients
- 1 cup gluten-free flour (measure for measure) (you can sub regular flour)
- 1 cup oats
- 1/3 cup coconut sugar (you can sub brown sugar)
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 8 Tbsp. butter (I used Earth's Best to keep df)
- 1/2 tsp. vanilla
- 3 Tbsp. milk (I used oat milk)
Blueberry Middle
- 2.5-3 cups blueberries (or any other berry or combo)
- 2 Tbsp. maple syrup
- 1 Tbsp. arrowroot (or corn starch or flour)
Instructions
- Preheat oven to 375 degrees.
Crust and crumble layers
- Combine the flour, oats, coconut sugar, baking soda, and salt in a food processor and pulse to combine.
- Add in the butter (cut into smaller pieces) and pulse until pea sized pieces form.
- Lastly, add in the vanilla and milk and pulse until it starts to stick together more.
- Spray or line an 8 by 8 pan with parchment paper.
- Press 2/3 of the mixture into the pan to form the crust.
Blueberry filling
- In a medium sauce pan, add the blueberries, maple syrup and 1 Tbsp. arrowroot and heat over a medium high heat.
- Mix and try to smoosh the berries slightly with a fork or masher.
- Once the mixture is bubbling, turn to low heat and allow to cook for another few minutes.
Putting it together
- Pour the blueberry mixture over the crust and spread out evenly.
- Crumble the rest of the topping on top of the blueberry filling.
- Bake for 25-30 minutes, until everything is bubbling and golden brown.
- Allow to cool completely before cutting and serving!
