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blueberry crumble bars in pan with fresh blueberries and almond butter

Blueberry Crumble Bars


  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 9-12 Servings 1x
  • Category: Dessert
  • Method: Oven, Stovetop
  • Cuisine: American

Description

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.


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

  1. 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.
  2. Preheat the oven to 350F.
  3. Next, add the Almond Flour, Tapioca Flour, Oats, Baking Powder, and Salt to a large bowl. Whisk until evenly incorporated.
  4. 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!
  5. 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.
  6. Bake for 27-30 minutes, or until the Crumb Topping is crisp and slightly browned.
  7. 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.