Bountiful Blueberry Crumb Bars


This recipe post for blueberry crumb bars is a beloved blast that I’m re-sharing today. These goodies are perfect for picnics or an any-day kind of treat, and a fantastic way to enjoy summer’s fresh fruit.

Bountiful Blueberry Crumb Bars Recipe (dairy-free, allergy-friendly, vegan and full of options)

Several summers ago, when my husband and I were spending our time in British Columbia, I was spoiled by the bountiful supply of inexpensive blueberries. The local farmer’s market store, just a pleasant stroll away, was literally clearing them out for just $1.99 a pound! Consequently, we stocked up. I believe I dedicated an entire afternoon to properly cleaning and freezing at least 15 pounds of those little blue delicacies.

With a freezer full and a few pounds left to go, it was time to start eating! Beyond our morning smoothies, a little treat seemed in order. So, I called upon this recipe for blueberry crumb bars, which I originally discovered in an issue of Woman’s Day. Since the first time that I made these dairy-free crumb bars, I’ve played around quite a bit with the recipe. Nonetheless, the simplicity of the original recipe is still a house favorite.

Of course, you can adapt these dairy-free crumb bars to suit whatever fruit you have on hand. They will be equally delicious with strawberries, apples, or even cherries.

Bountiful Blueberry Crumb Bars Recipe (dairy-free, allergy-friendly, vegan and full of options)

Special Diet Notes: Blueberry Crumb Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and optionally top food allergy-friendly.

5.0 from 1 reviews
Bountiful Blueberry Crumb Bars
Prep time
Cook time
Total time
Serves: 12 bars
  1. Preheat your oven to 350ºF and grease an 8-inch square baking pan.
  2. In a large bowl, whisk together the oats, flour, brown sugar, baking soda and salt.
  3. Add the melted margarine and stir with a fork until evenly combined and large crumbs form.
  4. Reserve ½ cup of the crumb mixture for topping.
  5. Press the remaining mixture evenly and firmly into the bottom of your prepared pan.
  6. Bake for 12 minutes to set crust.
  7. While that is baking, combine the berries, sugar, cornstarch and lemon juice in a small saucepan, whisking until the starch dissolves.
  8. Heat over medium heat until the mixture comes to a simmer.
  9. Simmer, stirring occasionally, until the juices are no longer cloudy, about 2 minutes.
  10. Spoon the filling over the baked crust and evenly crumble the reserved crumb mixture over top.
  11. Bake for 30 minutes.
  12. Let cool completely in the pan, before cutting into squares.
Gluten-Free Option: You can substitute your favorite all-purpose gluten-free flour blend for the flour – preferably one with a little xanthan or guar gum in it or that tends to have good binding properties, like Enjoy Life All-Purpose Flour Mix.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Bountiful indeed! Those look delicious, and I can tell that the blueberries are fresh and at their prime. I can’t wait for blueberry season here – definitely one of my top fave berries!

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