This summer I’ve been doing all the berry baking, and next up are these Blueberry Crumble Bars — simple to make and perfect for dessert, snacks, or even breakfast.
With fresh berries in season I can’t stop buying them, so I’ve been finding new ways to use them in baked goods. These bars are one of my favorites: sweet but not overpowering, and easy to throw together.
The bottom crust and the crumble topping both come from the same dough, mixed in one bowl. Most of the mixture is pressed into the pan to form the crust and about a cup is set aside to sprinkle over the blueberry filling. I love how convenient that is — no need to prepare two separate doughs.
Main ingredients
- Blueberries – fresh or frozen both work; I used a mix of the two.
- Flour – all-purpose flour is used here. For gluten-free, try a 1:1 gluten-free flour blend; I haven’t tested other flours with this recipe.
- Sugar – plain cane sugar is used in the filling, and brown sugar in the crumble.
- Rolled oats – essential for that classic crumble texture.
- Butter – I used vegan butter (Country Crock Plant Butter is my current favorite), but coconut oil can work too.
If you make these, I’d love to see your photos — tag Instagram @foodwithfeeling so I can check them out!
More vegan desserts you’ll love
- Vegan Key Lime Pie
- Chocolate Cherry Coffee Cake
- Raspberry Crumble Bars
- PB&J Thumbprint Cookies
- Vegan Skillet Cookies
- Peach Cobbler
- Vegan Peanut Butter Cookies
- Vegan Pie Crust
- Vegan Brownies
- Vegan Zucchini Bread
- Chocolate Baked Donuts
- Vegan Sugar Cookies
- Vegan Banana Bread
- Vegan Chocolate Cake
How to make Blueberry Crumble Bars
Blueberry Crumble Bars
Ingredients
Blueberry layer:
- 2 ½ cups of blueberries (fresh or frozen; I used a combo)
- ⅓ cup sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Crumble layers:
- 1 ¼ cups rolled oats
- 1 ¼ cups all-purpose flour or a 1:1 gluten-free blend
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup packed brown sugar
- ½ cup vegan butter softened (or coconut oil)
- 1 teaspoon vanilla
Instructions
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Preheat the oven to 350°F and grease an 8×8 pan (a 9×9 works but may need slightly less bake time). Lining with parchment makes removal easier.
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In a medium bowl, combine blueberries, sugar, lemon juice, and cornstarch. Stir until the cornstarch is mostly dissolved and set aside.
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In a large bowl, mix rolled oats, flour, salt, baking powder, and brown sugar.
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Add the softened butter and vanilla, mixing until combined. The mixture may look dry but should hold together when pressed; a few larger chunks are fine.
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Reserve about a heaping cup of the crumble mixture. Press the remaining mixture firmly into the prepared pan to form the crust. Spread the blueberry filling evenly over the crust, then crumble the reserved topping over the berries and press lightly.
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Bake 40–45 minutes, until the top is golden brown. Cool completely before slicing to allow the blueberry layer to set; refrigerate to speed this up. Slice and enjoy.
Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!