Indulge in the irresistible charm these Blueberry Crumb Bars, crafted with juicy blueberries and a wholesome, crumbly topping. These delectable bars combine the goodness of fresh blueberries with a healthier twist for a guilt-free dessert you’ll love for the perfect healthy snack or dessert for summer!
Updated June 2023
Healthy Blueberry Crumble Bars Recipe
Indulge in the delightful blend of juicy blueberries and a buttery crumbly topping with these healthier Blueberry Crumb Bars. With the perfect balance of flavors and a conscious effort to make them more nutritious, these bars are an irresistible treat
Not only are these easily customize-able, but the best part is that they are made from scratch by using whatever type of summer fruit or berries you may have on hand. As soon as blueberries are in season come July and August, we cannot resist buying them by the boat load to make all sorts of blueberry streusel bars.
Effortless and simple to make, these blueberry pie bars are great to make ahead during meal prep while being breakfast friendly. Just a handful of simple pantry ingredients are needed for this simple summer treat! The portable size also make them perfect to bring along to your next barbecue, potluck or summer party. In fact, we made them last weekend and everyone loved them!
Are blueberry crumb bars healthy?
Classic blueberry oatmeal crumble bars are made with granulated sugar, old fashioned oats and whole wheat flour. Our paleo blueberry crumble bars are made with wholesome ingredients that are not only gluten-free, but they’re also refined sugar-free, grain-free, dairy-free and vegan.
Ingredients you Need
For the gluten-free and paleo crumb mixture:
- Almond Flour: You can use superfine blanched almond flour or almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Sliced almonds and coconut flakes: Classic fruit bars use rolled oats in their crumble topping but since we are trying to keep this grain free, we use a combination of nuts and coconut flakes to give these that oatmeal texture. You can either chop them or pulse them a few times in a food processor until the texture resembles oats. Our favorite ones are from Bob’s Red Mill. If you’re not grain-free, feel free to use gluten free old fashioned rolled oats instead.
- Coconut sugar and maple syrup : We use a combination of both of these unrefined sweeteners to make them extra flavourful and delicious. You can also sub with Lakanto golden monk fruit and sugar-free maple syrup to make them keto-friendly or any other liquid sweetener or brown sugar substitute if you don’t have these on hand.
- Baking powder: The leavener we use to help the crust rise slightly
- Salt: To balance out the sweetness and add flavor
- Lemon zest
- Vegan butter or softened coconut oil (you want the texture like softened butter – use refined if you prefer it without the coconut flavor): You can also sub with ghee or regular unsalted butter if not dairy-free.
For the gooey blueberry pie filling:
- Fresh blueberries: Whenever we don’t have fresh blueberries on hand we have often used frozen blueberries and they work fine. Frozen berries are the perfect substitute to use in pie filling when fresh berries aren’t in season — just remember to thaw your frozen blueberries and pat dry.
- Maple syrup: To add sweetness but you can also sub with coconut sugar, or Lakanto Monk Fruit Sweetener for low carb blueberry bars.
- Arrowroot or tapioca starch: To thicken the filling. You can sub with xanthan gum or flaxseed meal for keto blueberry squares.
- Lemon juice and zest
How to Make Blueberry Crumble Bars
These blueberry bars are seriously just so easy to make. We love making these to keep on hand for a healthy summer treat!
- Preheat the Oven: Preheat the oven to 350 F. Line a 8 x 8-inch square baking pan with parchment paper.
- Make the Blueberry Filling: In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
- Make the Crust: Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly. Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
- Press Crumb into Pan: Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
- Add Fruit Filling: Spread berry mixture over the crust, smoothing lightly with a spatula. Evenly sprinkle remaining crumb mixture over berry layer.
- Cook: Bakein preheated oven 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
Tips for Success:
- Ensure the blueberries are fresh and plump for maximum juiciness and flavor.
- For a more pronounced nutty taste, lightly toast the almond flour before incorporating it into the crumb mixture.
- Press the crust firmly into the baking dish for a sturdy base that holds the filling and topping together.
- Allow the bars to cool completely before cutting them to achieve clean and neat slices.
Storage and Freezer Instructions
Store the blueberry crumb bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week.
To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container for up to three months. Thaw them overnight in the refrigerator before serving.
Enjoy these blueberry crumb bars as a delightful dessert or a satisfying snack. Here are some serving suggestions:
- Serve them warm with a scoop of vanilla yogurt or a dollop of whipped cream.
- Pair them with a cup of freshly brewed coffee or a glass of cold almond milk.
- Crumble the bars over a bowl of Greek yogurt for a wholesome breakfast treat.
Customize your blueberry crumb bars with these variations:
- Mixed Berry Crumb Bars: Combine blueberries with raspberries and blackberries for a medley of flavors.
- Lemon Blueberry Bars: Add a zesty twist by incorporating lemon zest into the blueberry filling and the crumb topping.
- Use another berry: Use raspberries raspberry crumb bars or strawberries to make strawberry crumb bars.
More Helpful Information
- Make sure to line the baking dish with parchment paper for easy removal and cleanup.
- Allow the bars to cool before cutting them to prevent them from crumbling.
- Experiment with different fruit fillings, such as cherries or peaches, to create a variety of crumb bars.
More delicious blueberry Recipes:
These Blueberry Crumb Bars are filled with a sweet and juicy blueberry filling and topped with a buttery grain-free shortbread crumble topping and make the perfect healthy snack or dessert for summer! These paleo bars are also completely gluten-free, grain free and refined-sugar free.
- 1/4 cup coconut flakes , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1/4 cup sliced almonds , roughly chopped OR pulsed 1-2 times until they resemble the texture of quick oats
- 1 2/3 cups superfine blanched almond flour
- 2 tbs arrowroot flour or tapioca flour
- 1/4 cup softened refined coconut oil or butter flavored coconut oil can sub with vegan butter or ghee if not dairy-free
- 1/4 cup maple syrup , (may sub with Lakanto sugar-free maple syrup or preferred liquid sweetener)
- 2 Tbs coconut sugar , (may sub with Lakanto golden-monk fruit sweetener or any brown sugar substitute)
- 1 tsp vanilla
- 1/4 tsp fine sea salt
- 1/3 tsp baking soda
- 1/2 tsp lemon zest
- 2 1/2 cups fresh blueberries or frozen - thaw drain & pat dry first
- 3 Tbsps maple syrup , (may sub with Lakanto sugar-free maple syrup or preferred liquid sweetener)
- 1 Tbs arrowroot starch OR tapioca flour , sub with 1/2 tsp xanthan gum for low carb.
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper, leaving a slight overhang.
In a medium pot over medium heat, add fruit, maple syrup, arrowroot, lemon juice and lemon zest. Bring to a boil, while smashing & stirring with a wooden spoon. Reduce heat & cook for 3-5 minutes, or until mixture is thickened. Chill in fridge until ready to use.
Chop your coconut flakes or sliced almond until they resemble the texture of quick oats or alternatively, you can add them to the bowl of a food processor and pulse 1-2 times, until still crumbly.
Transfer to a large bowl and whisk in the almond flour, sugars, baking powder and salt. With a fork, pastry cutter, or using your clean hands, cut butter into flour mixture together until it resembles coarse crumbs.
Press a little more than half of the crust mixture into prepared pan. Bake for 12 minutes. Remove from oven & allow to cool for 5 minutes.
- Spread fruit mixture evenly over crust. Sprinkle remaining crumb mixture over berry layer.
- Bake in preheated oven for 22-25 minutes, or until top is golden brown. Allow to cool completely before cutting into squares or enjoy straight. Store bars in an airtight container in the refrigerator.
Disclaimer: This updated post was generated on June 9, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.