Healthy Blueberry Crumble Bars
Total Time
1 hour + 1 hour chilling
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(2)
Ingredients
16 bars
- 1 1/4 cups (130g) Bob’s Red Mill Super-Fine Almond Flour
- 3/4 cup (105g) Bob’s Red Mill Cassava Flour
- 1/2 cup (55g) Bob’s Red Mill Organic Gluten Free Old Fashioned Oats + 1/4 cup (30g), divided
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 cup (75g) pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup (110g) vegan butter (or regular butter), melted
- 12oz fresh blueberries*
- 2 tbsp pure maple syrup
- 1 tsp lemon juice
- 2 tbsp Bob’s Red Mill Tapioca Flour (Tapioca Starch)**
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Preparation
Step 1
Stir together all of the ingredients into a saucepan over medium heat.
Step 2
Keep stirring until the berries start to break down and the mixture begins to bubble. Allow to boil for a few minutes to thicken, still stirring. It’s done when the berries are thickened, glossy, and the coats the back of a spoon.
Step 3
Remove from heat and allow it to cool while you make the crumble.
Step 4
Preheat the oven to 350F, spray an 8×8 pan with nonstick spray, and line all sides with parchment paper.
Step 5
In a large bowl, whisk together the flours, oats, cinnamon, and baking powder.
Step 6
In a separate bowl or measuring glass, stir together the melted butter, maple syrup, and vanilla.
Step 7
Pour the butter mixture into the dry ingredients and stir to combine. It should reach a cookie dough-like consistency.
Step 8
Press all but 1/2 cup of the dough into the bottom of the baking pan. Press it even and bake for 10 minutes.
Step 9
With the remaining 1/2 cup, add 1/4 cup of oats and toss to combine. Place the crumble in the freezer while the base bakes.
Step 10
After the 10 minutes is up, allow the base to cool for a couple minutes. Then pour in the blueberry filling and spread it even, leaving a very small gap around the edges.
Step 11
Take the dough out of the freezer and crumble it on top of the blueberry filling.
Step 12
Bake for 25-30 minutes, or until the top is lightly golden. The bars will not brown so don’t expect to see a golden brown crust on top.
Step 13
Allow the bars to cool at room temperature for 15 minutes, then transfer the pan to the fridge and chill for about 45 minutes.
Step 14
Slice into the bars once they’re completely chilled and enjoy!
Step 15
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Chef's notes
*Fresh blueberries are best for this recipe. When using frozen, I found the filling became too thin and watery.
**This is a healthy alternative to cornstarch but if you’re in a pinch, cornstarch can be subbed.
