Blueberry Crumble Bars
These delicious bars are the tastiest way to take advantage of the blueberry season. Perfect as sweet brekkie, snack or dessert served with tea in the afternoon.
Time to read: 4 mins | Time to make: 50 minutes | Yields: 16 cookies
Ingredients
Crumble
6 tbsp (85 g) butter, chilled and cubed*
1 1/2 cup (120 g) old-fashioned rolled oats
1 cup (120 g) whole wheat flour**
6 tbsp (60 g) coconut sugar
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 tbsp cold water
pinch of salt
Blueberry Filling
12oz (340 g) fresh blueberries***
2 tbsp maple syrup
1 tsp lemon juice
2 tbsp (22 g) tapioca flour
1 tsp vanilla extract
Method
Blueberry Filling
Stir together all of the ingredients into a saucepan over medium heat.
Keep stirring until the berries break down and the mixture begins to bubble. Allow boiling for a few minutes to thicken, still stirring. It’s done when the berries are thickened and glossy.
Remove from heat and allow it to cool while you make the crumble.
Crumble
Cut the butter into cubes and place it back in the fridge to chill.
Preheat the oven to 350°F (180°C) and line a 9×9-inch (23x23cm) baking dish with parchment paper.
In a food processor, pulse oats, flour, coconut sugar, baking powder, cinnamon, and salt until the oats are mostly ground up. Add the cold butter cubes and pulse until you have a crumbly dough that comes together when pressed. You might need to add one to two tablespoons of water. Alternatively, you can do this by hand, but it will take some arm strength and a bit more time.
Press 2/3 of the crumble into the prepared baking pan. Bake in the preheated oven for 10-12 minutes, or until the base is lightly golden and firmed up.
Spread prepared blueberry filling in an even layer over the baked crust. Sprinkle the remaining crumble dough on top.
Return to the oven and bake for 25-30 minutes, or until the crumble is lightly golden.
Remove from the oven and allow to cool to room temperature. If you want the bars to harden into proper bar form, refrigerate for a few hours before slicing them into 16 squares. If you don’t mind crumbly, gooey bars, skip the refrigeration step.
Store in an airtight container in the fridge for up to 1 week. They are delicious cold.
Notes
*To make them plant-based, use vegan butter or try using coconut butter
**To make gluten-free bars, substitute the 1 cup of whold wheat flour with 1/2 cup (50g) almond flour and 3/4 cup (70g) oat flour or 120 g of oat flour.
***Make sure to use fresh blueberries
Nutrition facts per square:
Energy: 138kcal | Carbs: 22 g | Protein: 2 g | Fat: 5 g
