Blueberry Pie Bars with Oatmeal Crumble (Vegan & Gluten-Free) Recipe
These vegan and gluten-free Blueberry Pie Bars with an oatmeal crumble topping offer a perfectly sweet and healthy twist on classic blueberry pie. Featuring a tender oat flour crust and a luscious maple-sweetened blueberry filling, these bars are ideal for spring and summer gatherings or as a wholesome dessert any time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
For the crust and crumble:
- 1 ½ cups gluten free oat flour (or all-purpose flour substitute)
- 1 cup old-fashioned rolled oats, gluten free if desired
- ½ cup packed brown sugar (or coconut sugar, less ideal for crumble)
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter or vegan buttery stick, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
For the filling:
- 2 ½ heaping cups fresh or frozen blueberries
- 3 tablespoons pure maple syrup
- 1 tablespoon cornstarch or arrowroot starch
- ⅛ teaspoon almond extract
- Optional: zest from 1 lemon (for a hint of lemon flavor)
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper and generously spray it with nonstick cooking spray. Set aside.
- Make the crust and crumble base: In a large bowl, combine the gluten free oat flour, rolled oats, brown sugar, cinnamon, baking soda, and salt using a fork. Add in the melted butter, vanilla extract, and almond extract, stirring well until the mixture forms a crumble and begins to clump.
- Press crust into pan: Reserve 1 ¾ cups of the crumble mixture and press it evenly into the bottom of the prepared baking pan using your hands. Place the remaining crumble mixture into the refrigerator to chill for later use as the topping.
- Prepare blueberry filling: Place a medium pot over medium heat. Add blueberries, maple syrup, almond extract, cornstarch (or arrowroot), and pinch of salt to the pot. Use a wooden spoon to gently press down and slightly break down the blueberries.
- Cook filling: Bring the mixture to a boil, then reduce heat and simmer for 3–5 minutes until the mixture thickens and coats the back of a spoon nicely.
- Assemble bars: Pour the thickened blueberry filling evenly over the crust in the pan. Retrieve the crumble topping from the fridge and sprinkle it evenly over the blueberry layer.
- Bake the bars: Bake for 30 minutes or until the filling is bubbly and the topping is golden brown.
- Cool and chill: Allow the bars to cool completely on a wire rack, then transfer them to the refrigerator to chill. Serve the bars either at room temperature or chilled.
- Slice and serve: Use a sharp knife to cut the bars into 16 pieces before serving.
Notes
- For a subtle lemon flavor, add the zest from one lemon to the blueberry filling.
- Use vegan butter to keep these bars completely vegan.
- If using coconut sugar instead of brown sugar, the crumble texture may be less crisp.
- These bars store well in the fridge for up to 5 days.
- Feel free to substitute fresh blueberries with frozen ones; do not thaw before cooking.
- Ensure oats and oat flour are certified gluten-free if needed for gluten sensitivity.
