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These Blueberry Crumble bars are Vegan, Gluten-Free, and Oil-Free, and made with only 9 healthy ingredients! A tasty, delicious, and easy-to-make dessert.
A thick doughy base, gobs of sticky & sweet blueberries, and a crispy crumb topping. What’s not to love about Blueberry Crumble Bars?
Oh yeah, the whole they’re-usually-filled-with-dairy-eggs-and-gluten part. Fear not, friends! These Crumble Bars are Vegan, Gluten-Free, Oil-Free, and they’re Refined Sugar-Free too. I even have a Nut-Free substitute in the recipe notes, so pretty much anyone can eat them.
Made with only 9 plant-based ingredients, these Blueberry Crumble Bars are almost as good for ya as they are delicious! Can we also just take a moment to appreciate how cool Crumble Bars are? I seriously love how the same dough serves as both the base and the crumb topping.
Is that the multitasker in me speaking? Probably. Do I care? Nope.
This recipe screams Summer to me, but as you can also use Frozen Blueberries instead of Fresh, I’d say you could make it any time of year! You could also substitute the Blueberries for another Berry or Fruit of choice if you want to switch things up. The possibilities are endless…but the result will always be delicious 😉
A Few Final Thoughts:
- I would strongly recommend letting the bars cool before you cut them, as they need some time after baking to set. However, you could easily reheat them in the oven or a toaster oven if you’d like to serve them warm!
- If you decide to use Frozen Berries for this recipe, you may need to increase the cooking time on the filling. Frozen Berries typically release more liquid than fresh (but hey, they are a more affordable option!)
- I used a Natural Almond Butter made of only Almonds; if your Nut Butter is salted, reduce the amount of Salt to ¼ tsp.
If you’re looking for more fruity Vegan Dessert recipes, you’ll also love this Vegan Blueberry Pie and these Sugar-Free Strawberry Cheesecakes!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Blueberry Crumble Bars
These Blueberry Crumble bars are Vegan, Gluten-Free, and Oil-Free, and made with only 9 healthy ingredients! A tasty, delicious, and easy-to-make dessert.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 9-12 Servings 1x
- Category: Dessert
- Method: Oven, Stovetop
- Cuisine: American
Ingredients
For the Dough & Crumb Topping:
- 1 cup Almond Flour (not Almond Meal)
- ½ cup Tapioca Flour
- 1 ½ cup Quick Cooking Oats
- ½ tsp Baking Powder
- ½ tsp Salt
- ¾ cup Natural Almond Butter*
- ⅔ cup Maple Syrup
Blueberry Filling:
- 16 oz. Fresh Blueberries
- ⅓ cup Maple Syrup
- Juice of 1 Lemon
- 1 tsp Vanilla Extract
- 1 tbsp Tapioca Flour (can also sub Cornstarch)
Instructions
- First, prepare the Blueberry Filling. Add all ingredients to a medium pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 3-5 minutes, stirring the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the blueberries have popped. Set aside to cool.
- Preheat the oven to 350F.
- Next, add the Almond Flour, Tapioca Flour, Oats, Baking Powder, and Salt to a large bowl. Whisk until evenly incorporated.
- Stir the Almond Butter and Maple Syrup together in a small bowl until they form an even paste, then add this mixture to the dry ingredients. Stir well until no dry clumps are left – the mixture should be pretty thick!
- Grease or line an 8×8” pan and press half of the “dough” into the bottom of it. Pour the Blueberry Filling over this layer, then use your hands to crumble the remaining dough and sprinkle it over the top.
- Bake for 27-30 minutes, or until the Crumb Topping is crisp and slightly browned.
- Let cool before slicing in the pan, then serve as desired. Leftovers will last at room temperature for up to 4 days, in the fridge for about a week, and frozen for about a month.
Notes
- To make this recipe Nut-Free, substitute the Almond Butter for Tahini, Sunflower Seed Butter, or melted Coconut Butter.
- I used a Natural Almond Butter made of only Almonds; if your Nut Butter is salted, reduce the amount of Salt to ¼ tsp.
- This recipe should also work with Frozen Blueberries! You may have to simmer the Blueberry Filling for a little longer, as Frozen Blueberries usually release more liquid.
Keywords: blueberry crumble bars, vegan desserts, summer berry desserts, vegan summer desserts, crumble bars, gluten free desserts
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Made this 3 Sundays now. Can’t get enough
★★★★★
Sounds like a fun Sunday snack!
I made these today they are amazing! I used oat flour instead of almond flour, which worked great. I waited a bit to cut into them and they set perfectly! Now I have snacks to take to work with me this week!
★★★★★
Sounds awesome! So happy to hear you’re liking them!
I make this recipe time and time again for potlucks and every single time it’s a massive hit. Nutritious, delicious, and super inclusive to many dietary restrictions! Always one of the first dishes to completely disappear and people ask for the recipe all the time. Absolutely delicious, easy to make, and spreads joy and love when shared. Highly recommended. My favorite go-to.
★★★★★
Thanks for the kind words!
These are wonderful!! It’s hard to believe something so good is gluten free. I used mostly fresh blueberries (and a few frozen), but also used fresh blackberries and raspberries. I’ll tell you what, they’re such a hit a colleague of mine just asked me for the recipe. Also, they’re phenomenal served warm with a bit of vanilla ice cream on top.
★★★★★
Yay! Thanks so much and happy to hear you and your colleague enjoyed it!
These are amazing! I had a lot of leftover blueberries so this recipe was perfect. I thought I’d want them warmed but it’s 95 degrees here today and they were a welcome treat right out of the fridge. Most of the healthy desserts I make are not sweet enough for me but these more than satisfied!
I’m thinking of making them for a summer party and I’m worried about the blueberries melting and them not tasting as good if they’re not cold. Do you think they’d be ok?
★★★★★
Thanks for the kind words! They should hold together fine, I would just keep them out of any direct heat/sun.
These were so delicious! I made them for my family’s 4th of July party and everyone was raving about them. Thanks for the great recipe!
★★★★★
Love hearing that! Thanks!
These are amazing. I had a hard time cutting them into bars so just spooning it into a bowl. Absolutely amazing and I don’t feel guilty eating it! Thank you!
★★★★★
Hi can you sub arrowroot powder for the tapioca?
Yes, that will work!
Once baked, i could hardly get a spatula under the bottom to get pieces out of the dish (which i did grease with a bit of coconut oil). It is very dense/hard on the bottom and is a bit exhausting to eat because of how chewy it is. The crumble part on top came out okay. I used date syrup and bobs red mill 1-1 gluten free flour instead of tapioca flour since i didnt have any. Do you have any suggestions? I want to continue to make this recipe (:
★★★★★
Hi Felicia! I recommend lining the pan with parchment paper instead of greasing it – that way it is very easy to remove the bars.
Oh wow, these look great! I definitely want to try baking with blueberries again. My sisters and I love baking banana blueberry muffins all the time, but I want to whip up a new treat soon. This crumble recipe looks so splendid and too easy!
Can I sub dates for maple syrup to make it refined sugar free?
No, you need a liquid sweetener for this recipe. I believe Maple Syrup isn’t considered to be a refined sugar 🙂
This was so tasty! I used peanut buttet and frozen blueberries and raspberries and just simmered the sauce a bit longer. It seemed really running but thickened up no problem after baking and cooling. I saw this on your youtube channel and had to make it right away! Thanks for the recipe!
You’re so welcome!
Just put this in the oven. cannot WAIT to taste one. already give it 10/10 without even trying it yet lol. is that allowed 😛 😉
hehe yes, that is totally allowed!
I made this yesterday (with a lot of substitutions cause I didn’t have all the things) and it came out great! Instead of the almond flour and tapioca starch I used a 30% rye flour 70% wheat flour blend, peanut butter instead of almond butter, date syrup instead of maple syrup and for the fruits I used frozen strawberries and blueberries. I also added some cinnamon and cardamom to the dough 🙂
It was even better the next day 🙂
Awesome!
I made these with peaches because we have so many right now and they were bangin’!! Thank you for another great recipe.
That sounds delicious, Sondra!
Girl, I love each and every dang one of your recipes. I hype you up to all of my vegan buddies!
Is it possible to sub arrowroot for the tapioca flour? Is that a thing?
You are wonderful and I appreciate you! 🙂
Hi Kelley! Thank you 🙂 I believe Arrowroot is a good sub for Tapioca Flour in most cases – it should probably work for these as well, though I have not tested it!
This recipe looks good! I’ll have to try it after i get moved in to my new apartment later this month! I need a new mixer I thought I saw one that you used in one of your videos, or am I mistaken? What kind of mixer is it?
No, I did not use a mixer for this recipe! Everything can be done by hand 🙂
omg these were so good 10/10
just made them but i used a frozen berry mix and it was amazing !!!
Yum! 🙂
These look amazing???? quick question, would I be able substitute the almond flour for All Purpose Flour if I’m not gluten free?
Hi Theresa! I imagine that AP flour would work, but I have not tested it in this recipe. Each flour absorbs a different amount of liquid, so I would start with half of the amount of the Almond Flour at first, and then increase until the dough is thick and moist, but not too wet.
These look delicious! Can I substitute almond flour for something else? I have an allergy to almonds
Hi Daniela! Each flour absorbs a different amount of liquid, so I would start with half of the amount of the Almond Flour at first, and then increase until the dough is thick and moist, but not too wet. I have only tested this recipe with Almond Flour, but let me know if you find another blend that works for you! You may be able to substitute Oat Flour successfully 🙂