gluten free vegan blueberry crumb bars
RECIPE TYPE: desserts
SERVES: 9-12
blueberry filling
  • 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
crust/crumb topping
  • 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
  1. Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
  2. In medium bowl, mix together sugar, maple syrup, cornstarch, water and cinnamon. Add blueberries and gently mix to coat. Set aside.
  3. 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.
  4. 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.
  5. Bake for 40-45 minutes or until blueberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
*For nut/almond allergy, use an additional 1/4 cup gluten free flour blend to replace almond flour.
Recipe by Sarah Bakes Gluten Free at