Layers of soft, oat crumble and juicy, sweet blueberries with a touch of cinnamon. That’s what these dreamy gluten free vegan blueberry crumb bars are made of!
I’m sure most of you have figured out already, but I’m all about the crumb bars over here on Sarah Bakes Gluten Free. I’ve got these raspberry almond crumb bars, apricot coconut crumb bars and even these cranberry crumb bars for the holidays. They are a simple, rustic dessert that I just can’t get enough of. Perfect for a brunch, backyard summer BBQ or a late night get-together with your girlfriends.
During the summer months, I always go for the berry desserts. That’s why I decided to make these gluten free vegan blueberry crumb bars. I’ve actually made them before, I just didn’t document their goodness to share with all of you. Now I have! They are tender, sweet, and can also be enjoyed as a breakfast treat with a cup of coffee. Want to make them even more decadent? Top one of these {warm, of course} blueberry crumb bars with a scoop of dairy free vanilla ice cream. So, so, so good!
- 2 cups fresh or frozen {thawed} blueberries
- 1/3 cup cane sugar
- 2 tablespoons pure maple sryup
- 2 tablespoons cornstarch or tapioca starch
- 2 tablespoons water
- 1/2 teaspoon ground cinnamon
- 1 cup Sarah's gluten free flour blend
- 1 cup gluten free quick oats
- 1/4 cup almond flour*
- 1/2 cup cane sugar
- 1/2 teaspoon sea salt
- 6 tablespoons refined coconut oil, solid
- 2 tablespoons unsweetened almond milk or coconut milk
- 2 tablespoon pure maple syrup
- Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
- In medium bowl, mix together sugar, maple syrup, cornstarch, water and cinnamon. Add blueberries and gently mix to coat. Set aside.
- For crust/crumb topping, mix together flour, oats, almond flour, sugar and salt. Add coconut oil, maple syrup and almond milk. Blend with fork until ingredients are well mixed.
- Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of blueberry mixture. Sprinkle remaining oat crumble over blueberries.
- Bake for 40-45 minutes or until blueberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
I love this recipe! For a long while I was looking for a Berry slice recipe that feels just right and failed. In a meantime I had to go (grudgingly) gluten free. This slice recipe ticked both boxes great flavour, not too sweet with sharpness of berries coming through just right, nice and crumbly but holding shape when lifted. Lovely! Thank you for recipe sharing! After looking through several recipes on your blog I ve made a list of what I ll try next. Made your flour mix already 😁