Vegan Blueberry Crumble Bars
Delicious, sweet and tart blueberry crumble bars that are completely gluten-free and dairy-free. These lovely bars make the perfect summer dessert when fresh berries are in season. Feel free to switch it up and try fresh raspberries or blackberries instead of blueberries.
Servings: 12
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 9x9-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.
Video
Notes
You can swap for any other fresh berries or use a mixture of berries.
Make sure to let the bars cool completely before slicing into squares.
Make your own oat flour by blending 150 g rolled oats in a food processor or blender until they resemble a fine flour consistency.
Store at room temperature for 3 days in a sealed container, in the fridge for up to 1 week or freezer in a sealed container or freezer-safe bag for up to 3 months.
Nutrition
Serving: 1bar | Calories: 153kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Sodium: 112mg | Fiber: 2g