Blueberry Crumble Bars
Cookie base (you will reserve 1/3 cup of the base dough for the topping)
- 1 1/2 cups gluten-free flour with xanthan gum (we used GF Jules, affiliate link)
- 1/3 cup cane sugar
- 1/4 teaspoon salt
- 8 tablespoons dairy free butter or real butter, softened, cut into tablespoons (we used Earth Balance dairy-free, soy-free sticks) (NOTE: for a more buttery flavor, use 9 tablespoons of butter)
- 2 tablespoons packed brown sugar
- 1/3 cup pecans finely chopped
- 1/4 cup gluten free old fashioned rolled oats
- *plus 1/3 reserved cup of the cookie base dough
- 3/4 cup blueberry preserves
- 3/4 cup fresh blueberries
- 3 teaspoons fresh lemon juice
- Preheat oven to 375 degrees F
- Line 8 inch square baking pan with parchment paper such that the paper hangs over the edges OR is tucked in in such a way that you can lift the paper right out of the pan when the bars are done.
Make the cookie base
- Using a stand mixer or hand mixer, add flour, cane sugar and salt to a large mixing bowl and on low speed combine for about 5 seconds.
- Add butter, 1 piece at a time and continue mixing until a dough forms and pulls away from the sides of the bowl, about 2-3 minutes.
- Measure and set aside 1/3 cup of the dough, which will be used in the crumble.
- Using your hands, press the remaining dough into an even layer in the prepared baking pan.
- Bake 14-16 minutes or until edges begin to brown, rotating pan halfway though baking.
Blueberry Lemon Filling
- While the base bakes, combine preserves, blueberries* and lemon juice in a small bowl and mash with a fork until well combined but some berry pieces remain. (*If you want bigger blueberry pieces as I did, instead of mashing the blueberries with a fork, use your fingers to gently squeeze the blueberries before mixing with the preserves and lemon juice)
- While the base bakes, add the reserved dough, brown sugar, pecans and oats into the mixing bowl used for the base. Using a mixer, pastry cutter or your hands, mix until combined and "crumbly". Set aside.
- Pour Blueberry filling over the hot cookie base and spread evenly. Sprinkle with crumble topping pinching crumble with fingers to create tiny crumble "clumps". Do not press crumble into the filling.
- Bake 22-25 minutes or until filling bubbling and crumble topping golden brown.
- Let bars cool completely in the pan.
- When cooled completely, lift the the parchment paper out of the baking pan and onto a cutting board. Cut into square and enjoy!
- Store in the refrigerator for several days
29 thoughts on “Blueberry Crumble Bars”
Omg!! Made these for a potluck and they were gobbled up. So delicious. Thank you!!
Yay! So happy everyone loved them! Thanks for sharing!
Is there a good substitute for the blueberry preserves?
I used Blueberry preserves because I like the texture mixed with the blueberries. You could use any jam/ jelly but perhaps add extra blueberries. As for a mix of sugar and real blueberries, I haven’t made it that way and don’t have my own jam recipe on the website yet but you could google blueberry chia jam and there are a variety of good ones using sugar or maple syrup, blueberries, some lemon plus chia seeds as a thickener. Hope that helps!
Just made these! SUPER easy and delicious! Instead of GF Jules Flour, I used Bobs Red Mill 1-1 GF Baking Flour (the one in the blue bag), and it worked perfectly!
So happy you loved them Christina! Thanks for sharing!
Just made these today! So delicious and so easy!!! My only issue was the cookie base never really became dough with the mixer. After about five minutes I just squished it by hand until a dough formed 🙂 I didn’t mind that. I can’t wait to make these again!!
Hmmmm, sorry that happened to you but happy you solved for it! Was the butter soft when you added it in? That’s the one thing I can think would make a big difference….
These were so yummy and easy to make!! Thank you for sharing this recipe. They look stunning too 🙂
Thanks Gabby! Happy you love them! Thanks for sharing!
If I use blueberries that I froze earlier this summer, what are your thoughts? Totally thaw the berries?
Yes, when I use frozen blueberries I run water over them to bring them to room temp usually…
Perfect. Thank you. I love this recipe and excited to try it with the frozen berries.
Great! Lmk how it works out!
Can I omit the pecans? My husband has nut allergy.
Yes! If you can tolerate oats, add extra oats instead. Enjoy!
These were super delicious and easy! I had to make a second batch the next day because we didn’t have any leftovers from the party.
I love all your recipes so much, especially your desserts. Thanks a million.
Thank you so much! Happy everyone enjoyed them!
Thank you for such a great recipe! I made this for the 4th of July. I went to the store at the last minute, but couldn’t find GF oats. As a substitute, I used Purely Elizabeth’s granola. It turned out great and everyone loved it.
Great substitution! Happy you loved them! Thank you!
Just found this recipe – and it was incredible. I used my own substitutions for the flour blend (King Arthur) and the auger (Swerve). I also added 2 T of Swerve to the blueberry filling. I absolutely LOVE the shortbread recipe – and I’ve tried A LOT of them ☺️ Thank you for an amazing intro into your published world of deserts!
So happy you love the bars! And isn’t the shortbread so yummy? Thanks too for sharing the flour mix you used. Thank you!
Wow! These are so delicious! You can hardly tell there gluten free! This recipe is one of my favorites! Thank you!
I also didn’t add the preserves and added more blueberry and sugar and it was amazing!
Can I use canned blueberries in this instead of the fresh and preserves?
I haven’t done that but should work!
Have made this many times with all variations of berries – so delicious!
Thank you! So happy you love it!