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Blueberry Crumble Bars

  • Writer: Cate Garcia
    Cate Garcia
  • Jun 18
  • 1 min read

For the Crust & Crumble:

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  • 3 cups oat flour or all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup coconut sugar

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 cup cold butter, cubed

  • 1 large egg, beaten

  • 1 tsp vanilla bean paste


For the Blueberry Filling:

  • 4 cups fresh blueberries

  • 1/2 cup granulated sugar

  • 2 tbsp cornstarch

  • Juice of 1 lemon

  • Zest of 1 lemon


Instructions:

  1. Preheat the oven to 375°F. Line a 9x13-inch baking pan with parchment paper.

  2. In a large bowl, combine the flour, granulated sugar, coconut sugar, baking powder, and salt. Mix well.

  3. Add the cold, cubed butter. Use your fingers or a pastry cutter to work it into the dry ingredients until the mixture is crumbly.

  4. Stir in the beaten egg and vanilla bean paste until just combined.

  5. Press two-thirds of the dough into the bottom of the prepared pan to form the crust. Place the pan in the fridge or freezer while you prepare the filling.

  6. In a separate bowl, toss the blueberries with the sugar, cornstarch, lemon juice, and lemon zest until well coated.

  7. Pour the blueberry filling over the crust, spreading it evenly.

  8. Crumble the remaining dough over the top of the blueberries.

  9. Bake for 45–50 minutes, until the top is golden and the filling is bubbling.

  10. Let cool for at least 15 minutes before serving. Enjoy warm with vanilla bean ice cream!


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