Blueberry Crumble Bars

An easy, gluten-free, and vegan treat, perfect all Summer long! A shortbread cookie base + Blueberry Lemon filling + Crumble, each layer is delicious by itself, together it is magical!

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INGREDIENTS

– gluten-free flour – cane sugar – dairy free butter – pecans – rolled oats Full Ingredients

Step-by-step instructions!

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Using a hand mixer, add flour, cane sugar, and salt to a large mixing bowl and on low speed combine for about 5 seconds. Using your hands, press the dough into an even layer in the prepared baking pan.

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Combine preserves, blueberries and lemon juice in a small bowl and mash with a fork until well combined but some berry pieces remain.

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Add the reserved dough, brown sugar, pecans, and oats to the mixing bowl used for the base. Using a mixer, pastry cutter, or your hands, mix until combined and "crumbly". Set aside.

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Pour Blueberry filling over the hot cookie base and spread it evenly.

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Sprinkle with crumble topping pinching crumble with fingers to create tiny crumble "clumps". Do not press crumble into the filling.

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Swipe up for full recipe!

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