Healthy Blueberry Crumble Bars

Healthy blueberry pie crumble bars with gluten-free, vegan shortbread base and buttery oatmeal crisp.

Healthy Blueberry Crumble Bars

These healthy blueberry crumble bars taste like blueberry pie in bar form. Made with a gluten-free shortbread crust, juicy blueberry filling, and buttery oat crumble topping, they're naturally sweetened, vegan, and perfect for spring and summer.

5 from 24 votes

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Prep Time 10

Cook Time 40

Total Time 50

Serving servings

Ingredients

Shortbread Base:

1 cup oat flour, homemade or store-bought
½ cup almond flour
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
¼ cup coconut oil, melted
¼ cup real maple syrup

Blueberry Filling:

2 ½ cups blueberries, fresh or frozen
3 tablespoon coconut sugar
2 teaspoon tapioca starch or cornstarch
Zest of one lemon
1 tablespoon lemon juice

Oatmeal Crumble Topping:

⅔ cup old-fashioned rolled oats, gluten-free or regular
¼ cup almond flour, spooned & leveled
¼ cup pecans or walnuts, finely chopped
½ teaspoon ground cinnamon
⅓ cup pure maple syrup
2 tablespoon coconut oil, melted

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. Tip: Leave some parchment overhang so you can easily lift the bars out after cooling.
Prepare the crust: In a mixing bowl, combine the oat flour, almond flour, vanilla extract, cinnamon, and salt. Add the melted coconut oil and maple syrup, then mix until a soft dough forms. Press the mixture firmly and evenly into the bottom of the prepared pan. Set aside.
Prepare the crumble topping: In a separate bowl, combine the rolled oats, almond flour, chopped pecans or walnuts, cinnamon, and salt. Add the melted coconut oil and maple syrup, then mix with your hands until a crumbly mixture forms. Set aside.
Make the blueberry filling: In another bowl, toss the blueberries with the coconut sugar, tapioca starch, lemon zest, and lemon juice until evenly coated. Pour the blueberry mixture over the crust and spread it into an even layer.
Assemble the bars: Sprinkle the crumble topping evenly over the blueberries. Leave a few blueberries peeking through for the best texture and appearance.
Bake: Bake for 35 to 45 minutes, or until the blueberry filling is bubbling and the crumble topping is golden brown.
Cool completely: Let the bars cool completely in the pan before slicing. This helps the blueberry filling set and ensures the bars hold together cleanly when cut.

Notes

Use fresh or frozen blueberries: Both work well. If using frozen blueberries, do not thaw them first.

Use superfine blanched almond flour: Almond meal is too coarse and will make the crust and crumble less tender.

Do not skip the starch: Tapioca starch or cornstarch helps thicken the blueberry filling so the bars hold together when sliced.

Press the crust firmly: This creates a sturdy shortbread base that won't crumble apart.

Cool completely before slicing: The blueberry filling continues to set as the bars cool, making clean slices much easier.

Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Freezing: Freeze cooled bars in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Course Dessert

Cuisine American, Healthy

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