Description
These Blueberry Pie Bars with Oatmeal Crumble are a perfectly sweet and healthy treat featuring a gluten-free oat crust and crumble topping. Vegan and gluten-free, they deliver the classic blueberry pie taste with a fresh and wholesome twist, making them an ideal dessert for spring and summer gatherings.
Ingredients
Crust and Crumble
- 1 ½ cups gluten free oat flour (or sub all purpose flour)
- 1 cup old-fashioned rolled oats, gluten free if desired
- ½ cup packed brown sugar (or sub coconut sugar but may affect crumble texture)
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter or vegan buttery stick, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Filling
- 2 ½ heaping cups fresh or frozen blueberries
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch or arrowroot starch
- ⅛ teaspoon almond extract
- Pinch of salt
- Optional: Zest from 1 lemon for a hint of lemon flavor
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper and generously spray it with nonstick cooking spray. Set aside to prepare other components.
- Make the Base and Topping Mixture: In a large bowl, combine the oat flour, rolled oats, brown sugar, cinnamon, baking soda, and salt using a fork. Stir in the melted butter, vanilla extract, and almond extract until a crumbly dough forms and starts to clump together.
- Form the Crust: Measure out about 1 ¾ cups of the crumble mixture and evenly press it into the bottom of the prepared pan using your hands to form a firm base. Place the remaining crumble mixture into the fridge to chill while you prepare the filling.
- Prepare Blueberry Filling: On the stovetop, place a medium pot over medium heat. Add blueberries, maple syrup, almond extract, cornstarch (or arrowroot), and a pinch of salt. Use a wooden spoon to gently press down on the berries to break them slightly, then bring the mixture to a boil.
- Thicken Filling: Once boiling, reduce heat and simmer for 3-5 minutes until the filling thickens and coats the back of a spoon. Remove from heat.
- Assemble Bars: Pour the blueberry filling evenly over the crust in the pan. Remove the chilled crumble mixture from the fridge and sprinkle it evenly over the blueberry filling as a topping.
- Bake: Place the pan in the preheated oven and bake for 30 minutes, or until the filling is bubbly and the topping is golden brown.
- Cool and Chill: Remove the bars from the oven and let them cool completely on a wire rack. Once cooled, transfer the bars to the refrigerator to chill before serving.
- Serve: Use a sharp knife to cut into 16 bars. Serve chilled or at room temperature according to preference.
Notes
- For the best crumble texture, use brown sugar instead of coconut sugar.
- You can use fresh or frozen blueberries; no need to thaw frozen blueberries before cooking.
- The optional lemon zest adds a bright flavor that complements the blueberries.
- Bars taste great both chilled and at room temperature.
- Ensure bars are fully cooled before refrigerating to maintain crust texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
