Blueberry Crumble Bars Recipe

Blueberry Crumble Bars

One of our favorite desserts at my house is the result of a few different bar recipes and a rugalach cookie recipe I cobbled together. We regularly ate these desserts before we moved to a low-carbohydrate regimen and I was missing them. One day I wanted to make something a bit different than yet another version of the one cake recipe for which I’ve now developed like 7 different varieties, including the Blueberry Lemon Poppy Seed Cake. Blueberries are fairly low-carbohydrate dense, as fruits go, so I decided to use them for the filling. I’ve never tried other berries, though I’m sure many others would also be good-especially blackberries when they’re in season.

These are good any time of year. Michael heats them a bit and completely covers them in whipped cream. I’m more of a purist and go sans vegan whipped cream (yes, there is such a thing). In the summer, they’d be excellent with ice cream. And they’re really simple to make, despite having to cut the butter into the flour mixture. The bars make a light dessert, so if you’re looking for something a bit heartier, you might want double the recipe and bake them in a 9” x 13” pan.

Blueberry Crumble Bars Recipe

Preheat oven to 350 degrees. Spray an 8” x 8” baking dish.

In a small mixing bowl combine the following and mix well:

  • 8 oz. Blueberries (fresh or frozen)
  • 1 T. Date sugar (or other sugar- you may need to add a bit more for your liking)
  • ½ t. Ground Cinnamon
  • 2 T. Arrowroot powder or corn starch
  • 2 T. cold water
  • 2 t. Vanilla extract

In a medium mixing bowl combine the following and mix well:

  • 1 ½ c. (168 gr.) Almond meal flour, like Bob’s Red Mill
  • ¼ c. (28 gr.) Oat flour, like Bob’s Red Mill
  • ½ t. Baking power
  • ½ t. Baking soda
  • ½ t. Salt
  • 1 t. Cinnamon
  • 1 t. Ginger powder
  • ¼ t. Ground Allspice
  • 2 T. Date sugar
  • 1 t. Stevia

Then cut 1/3 c. (90gr.) Earth Balance Butter (you want this to be cold) into the dry mixture, using a pastry blade or two knives, until mixture is crumbly. (Easiest way: Use a fork to curl the butter out of the container, then work it into the dry mixture.) After it is mostly mixed in, I then crumble it between my fingers to mix it together a bit better.

Separate the dry/butter mixture into two equal portions. Firmly and evenly press one portion into the baking pan. Pour blueberry filling over top, evening out the berries and liquid. Then crumble bits of the remaining dry/butter mixture over top of the filling.

Bake for 45 minutes and cool on rack. I cover it with parchment paper and a rubber band to avoid moisture that would get on a lid or Saran wrap. Since it’s a moist crumble, I store it in the fridge, where it will keep up to a week.

  • Serves: 9 squares or 12 smaller pieces
  • Prep time: 15 minutes
  • Accommodates: Omnivores, Vegetarians, Vegans, low-carbohydrate, keto, paleo, and gluten-free regimens

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