Blueberry Crumble Bars (Vegan & GF)

Blueberry Crumble Bars (Vegan & GF)

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These blueberry crumble bars are one of my most popular recipes that I have shared on my Instagram recently! They are so delicious, tart, and sweet, and they are made with nutritious ingredients. They are made with almond flour and oats, so they are gluten free too. I hope you love them!

blueberry crumble bars stacked on a board

What you will need to make this recipe

Crust Ingredients

  • almond flour: almond flour is basically just very finely ground almonds. It is a very popular ingredient and flour alternative right now, not only because of its nutritional value and the fact that it is gluten free, but also because it has an incredible nutty flavor that adds so much to every recipe.
  • oats: rolled oats like these.
  • baking powder
  • maple syrup: you can also use another liquid sweetener like agave or honey. However, do not use granulated sugar because the liquid sweetener in this recipe acts as a binding agent as well as a sweetener. If you use regular sugar, the crust won’t bind and stick together.
  • coconut oil: make sure the coconut oil is melted or very softened before adding it to the recipe. You can microwave it for 20-30 seconds to soften it up.
  • vanilla
  • dash of salt

Filling Ingredients

  • blueberries (I used frozen): fresh or frozen blueberries will work in this recipe. I used frozen because they are more affordable. Also, because we will be cooking and baking the blueberries, you won’t really be able to tell the difference between fresh and frozen.
  • lemon zest and lemon juice
  • coconut sugar: I like using coconut sugar because of the unique flavor it has and because it has a lower glycemic index. However, you can use any type of granulated sugar that you have on hand. However, make sure you use granulated sugar and not a liquid one like maple syrup. Otherwise, the consistency of the blueberry filling will be too runny.
  • vanilla
  • cornstarch: the cornstarch acts a thickening agent. It thickens up the blueberry sauce and gives the filling its perfect texture. Many people use arrowroot powder instead of cornstarch, but I have not experimented with it in this specific recipe, so i cannot say if this will work.

I also had a reader on Instagram message me to ask exactly what cornstarch is. This was a great question to point out, because cornstarch is called something different in some other countries. For example, in the UK, it is known as corn flour (something very different in the US). Just to clarify what I mean for readers that live outside of the US, here is a link of the type of cornstarch I am talking about. It is white, very fine, and starchy. This article explains the difference.

blueberry crumble bars on a plate

How to make the blueberry crumble bars

Start by making the crust. In a large bowl, combine the almond flour, oats, baking powder, maple, oil, vanilla, and salt. Mix them well.

Line the bottom of a 9 x 9 inch baking dish with parchment paper and grease it lightly with some coconut oil.

Then add the crust to the pan, but save about 1/2 cup of the mixture for the top layer.

Use a spatula or your fingers to pat down the crust until you have a tightly packed, even layer.

Now it’s time to make your filling. To a pan, add the blueberries, lemon zest, lemon juice, coconut sugar, and vanilla.

Cook them over medium heat and use a potato masher to mash up the blueberries as best as you can. It doesn’t have to be perfect but just enough to that they release their juices.

Cook the blueberry mixture for 3-4 minutes, then add in the cornstarch. Stir everything together for another minute, then remove from heat.

Pour the blueberry filling on top of the layer of crust. Use a spatula to make sure it’s even.

Crumble the remaining 1/2 cup of crust on top of the blueberries.

Bake the bars for 30-35 minutes at 400F/ 200C.

Remove from the oven and give the bars plenty of time to cool so that the blueberry filling can set.

I sliced mine into smaller squares and made 16 bars with this recipe. Store it in the fridge for 5-6 days.

If you liked this recipe, you might also like these other delicious fruit desserts:

raspberry oat bars

blueberry pie

hand holding a blueberry crumble bar

Blueberry Crumble Bars (Vegan & GF)

Gaby Dimova
These blueberry crumble bars are vegan, gluten free, and made with healthy ingredients like almond flour, oats, and more!
5 from 6 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 16 bars
Calories 153 kcal

Equipment

  • baking pan
  • sauce pan

Ingredients
  

Crust Ingredients

  • 1 cup almond flour
  • 1 1/2 cup oats
  • 1 tsp baking powder
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil
  • 1/2 tsp vanilla
  • dash of salt

Filling Ingredients

  • 2 cups blueberries I used frozen
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1/3 cup coconut sugar
  • 1/2 tsp vanilla
  • 3 tbsp cornstarch

Instructions
 

  • Start by making the crust. In a large bowl, combine the almond flour, oats, baking powder, maple, oil, vanilla, and salt. Mix them well.
  • Line the bottom of a 9 x 9 inch baking dish with parchment paper and grease it lightly with some coconut oil.
  • Then add the crust to the pan, but save about 1/2 cup of the mixture for the top layer.
  • Use a spatula or your fingers to pat down the crust until you have a tightly packed, even layer.
  • Now it’s time to make your filling. To a pan, add the blueberries, lemon zest, lemon juice, coconut sugar, and vanilla.
  • Cook them over medium heat and use a potato masher to mash up the blueberries as best as you can. It doesn’t have to be perfect but just enough to that they release their juices.
  • Cook the blueberry mixture for 3-4 minutes, then add in the cornstarch. Stir everything together for another minute, then remove from heat.
  • Pour the blueberry filling on top of the layer of crust. Use a spatula to make sure it’s even.
  • Crumble the remaining 1/2 cup of crust on top of the blueberries.
  • Bake the bars for 30-35 minutes at 400*F.
  • Remove from the oven and give the bars plenty of time to cool so that the blueberry filling can set.
  • I sliced mine into smaller squares and made 16 bars with this recipe. Store it in the fridge for 5-6 days💙

Video

Nutrition

Calories: 153kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 35mgPotassium: 66mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 3mgCalcium: 46mgIron: 1mg
Keyword healthy dessert
Tried this recipe?Let us know how it was!

What if I don’t have almond flour or I have a nut allergy?

You can substrate the almond flour for oat flour, whole wheat flour, or all purpose flour.

How should I store the blueberry bars?

Store them in the refrigerator in an airtight container.

How long will these be good for?

They last about 5-6 days in the fridge.

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