Vegan Blueberry Crumble Bars
on Jun 16, 2021, Updated Aug 22, 2024
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These delicious gluten-free and vegan blueberry crumble bars are easy to make with just a few ingredients for the perfect summer dessert!
Made with fresh, juicy blueberries and a crumbly oat topping, these bars are the perfect balance of sweet and tart.
You’ll need just 8 simple ingredients so they’re a breeze to whip up and though they’re naturally sweetened, vegan and gluten-free, they’re so yummy you’d never guess it!
They can even be served warm with a scoop of vanilla ice cream to an extra delicious treat. Bring them along to your next get-together, BBQ or picnic and they’re sure to be a bit!
If you love crisps and crumbles, consider making these vegan apple crumble bars, vegan strawberry oatmeal bars, vegan strawberry rhubarb crisp or glute-free vegan apple cranberry crisp next!
Ingredient Notes
The complete list of ingredients with measurements can be found in the recipe card at the end of the post.
- Almond Flour: Fine almond flour works best but you can make almond meal at home if you don’t have almond flour available. Use a blender or food processor to blend blanched almonds as fine as you can until you have 3/4 cup or 100 g of flour. If you have extra almond flour, you can use it in these vegan healthy zucchini brownies, vegan almond flour oatmeal oatmeal cookies or vegan almond flour peanut butter cookies.
- Oat Flour: Use store-bought or blend your own by processing rolled oats in a food processor or blender, getting it as fine as you can. If you make extra oat flour, you can use it in these vegan oat flour brownies, oat flour pancakes or vegan avocado brownies.
- Butter or Oil: Use melted vegan butter such as Earth Balance, or melted coconut oil. If you purchase plant-based butter, you can also use it in these easy vegan oatmeal cookie bars, vegan coconut oatmeal cookies or vegan pecan snowball cookies.
- Maple Syrup: If needed, this can be substituted with agave syrup.
- Blueberries: Use fresh blueberries, raspberries, black berries, cherries or any mixture of berries.
- Cornstarch: Arrowroot powder also works.
Step-by-Step Instructions
Before You Start: Spray an 8 or 9 inch square baking dish with a light coating of non-stick cooking spray or line with parchment paper and set aside. Preheat the oven to 350 F.
While it’s not required to use parchment paper, it makes it easier to remove the bras from the pan.
If you’re not using parchment paper, just be sure to give the pan a light greasing with non-stick cooking spray or oil.
Step 1: Combine the almond flour and oat flour in a large bowl and mix well.
Step 2: Add the butter, maple syrup and vanilla and stir well to combine into a uniform batter.
Step 3: Add the oats and mix well to combine.
Step 4: In a separate bowl, gently mix the blueberries, sugar (if using) and cornstarch until all the blueberries are coated.
Step 5: Add 1/2 of the crumble mixture to the baking dish, firmly pressing it down.
Step 6: Top with the blueberries then add the rest of the crumble on top. Bake the bars for 35-40 minutes until the top is golden brown and let cool completely in the pan before slicing.
Once they’ve cooled, lift from the pan, slice and enjoy!
Recipe FAQs
Yes. You can use any fresh berry or chopped stone fruit in this recipe.
For sure. This is a great make-ahead dessert. Bake the crumble bars then let them cool. Cover well in the pan and store at room temperature for up to 3 days or in the fridge for up to 1 week.
How to Store
- Let cool completely before slicing and storing. This is important so they firm up properly.
- Room Temperature: Store in an airtight container for 3 days.
- Fridge: Store in a sealed container for up to 1 week.
- Freezer: Can be frozen but the texture will change. Freeze in a sealed container or freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge before enjoying cold or warmed in the oven.
Vegan Blueberry Crumble Bars
Ingredients
For the Crumble
- 3/4 cup almond flour, 100 g
- 1 1/4 cup oat flour, 150 g
- 1/2 cup vegan butter or coconut oil, melted, 100 mL
- 1/3 cup + 1 tbsp maple syrup, 100 mL
- 1 tsp vanilla extract, 10 mL
- 3/4 cup rolled oats, 80 g
For the Filling
- 3 cups fresh blueberries, 450 g
- 1 tbsp cornstarch, 7.5 g
- 2 tbsp brown sugar or maple syrup, 30 g, optional for added sweetness
Instructions
- Preheat the oven to 350 F (170 C). Spray a 9×9-inch baking dish with a light coating of non-stick cooking spray and set aside.
- Combine the almond flour and oat flour in a large mixing bowl and mix well. Add in the vegan butter, maple syrup and vanilla extract and mix well into a uniform batter.
- Add in the oats and mix again to distribute throughout.
- In a separate bowl, mix together cornstarch, blueberries and sugar, if using. Toss to evenly coat the blueberries.
- Press 1/2 of the crust mixture evenly and firmly into the prepared baking dish. Spread coated blueberries evenly over crust in the baking dish. Sprinkle the remaining oat mixture over the blueberries.
- Bake for 35-40 minutes to bake or until the top is golden brown. After they bake, let them cool completely before slicing into squares.
Unfortunately this didn’t work for me as a bar. I think the blueberries needed to have been perhaps cooked first to congeal a bit and much more of the batter topping to maybe sink down and hold them together. Loved the low sugar aspect. Worked well as a berry crisp that we scooped into bowls. I am at 8200’ but usually altitude doesn’t affect recipes with no leavening
Thanks for the feedback. I’ll have to have another look at the recipe to see what might have happened. Glad it still tasted good and was enjoyed as a crisp!
Love these! Another amazing recipe, thank you x
Yum!! And vegan!
This is so delicious. I’ve made it twice now. Very easy and also very good with a bit of coconut yoghurt on top!
I’m so glad you enjoy them! Thanks for letting me know!
Loved this simple recipe. As we are in Winter down under I used thawed frozen blackberries instead and it turned out really well. It’s my new favorite go to vegan slice. And guests don’t even need to know it’s vegan! Thanks Deryn.
This crumble was a huge hit with the entire family—my children came back for seconds, which I was okay with because it doesn’t have an ounce of refined sugar. It was simple to make and will be going into our family book of staple recipes. Thanks Deryn!
Amazing, Meg! I’m so happy everyone loved it and it’s making it on to the staples list. Thanks for letting me know!
Can you swap out another flour if you don’t have oat flour?
I haven’t tested these with any other flour but my best guess would be rice flour or a 1:1 gluten-free baking flour. You can also just make your own oat flour using a blender or food processor. Thanks!