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.
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.
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.
- 1½ cups quick oats or old-fashioned oats
- ½ cup all-purpose or whole wheat pastry flour (see below for gluten-free option)
- ½ cup firmly packed brown sugar or coconut sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 6 tablespoons dairy-free margarine, melted (can sub ⅓ cup coconut oil or palm shortening)
- 1½ cups blueberries, rinsed and drained
- 3 tablespoons sugar, honey or maple syrup
- 2 teaspoons non-GMO cornstarch or arrowroot starch
- 1 teaspoon lemon juice
- Preheat your oven to 350ºF and grease an 8-inch square baking pan.
- In a large bowl, whisk together the oats, flour, brown sugar, baking soda and salt.
- Add the melted margarine and stir with a fork until evenly combined and large crumbs form.
- Reserve ½ cup of the crumb mixture for topping.
- Press the remaining mixture evenly and firmly into the bottom of your prepared pan.
- Bake for 12 minutes to set crust.
- While that is baking, combine the berries, sugar, cornstarch and lemon juice in a small saucepan, whisking until the starch dissolves.
- Heat over medium heat until the mixture comes to a simmer.
- Simmer, stirring occasionally, until the juices are no longer cloudy, about 2 minutes.
- Spoon the filling over the baked crust and evenly crumble the reserved crumb mixture over top.
- Bake for 30 minutes.
- Let cool completely in the pan, before cutting into squares.