Blueberry Crumble Bars
These bars are delicious and a great way to use up any extra berries you have around the house!
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!