These blueberry crumble bars are made with a blend of gluten free flours, zero animal products, and are naturally sweetened with maple syrup. They may be healthy, but they taste anything but!
Crumble Base and Topping
- 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)**
- Stir together all of the ingredients into a saucepan over medium heat.
- 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.
- Remove from heat and allow it to cool while you make the crumble.
Crumble Base and Topping
- Preheat the oven to 350F, spray an 8×8 pan with nonstick spray, and line all sides with parchment paper.
- In a large bowl, whisk together the flours, oats, cinnamon, and baking powder.
- In a separate bowl or measuring glass, stir together the melted butter, maple syrup, and vanilla.
- Pour the butter mixture into the dry ingredients and stir to combine. It should reach a cookie dough-like consistency.
- Press all but 1/2 cup of the dough into the bottom of the baking pan. Press it even and bake for 10 minutes.
- 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.
- 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.
- Take the dough out of the freezer and crumble it on top of the blueberry filling.
- 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.
- Allow the bars to cool at room temperature for 15 minutes, then transfer the pan to the fridge and chill for about 45 minutes.
- Slice into the bars once they’re completely chilled and enjoy!
- *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.
Keywords: blueberry crumble bars, blueberry bars, gluten free blueberry crumble bars, healthy blueberry crumble bars, vegan desserts