These healthy blueberry crumb bars have a grain free crust and crumble topping that's filled with a juicy blueberry filling. They are baked in a small loaf pan and great for anyone with common food allergies, as this recipe is paleo, vegan and nut free.
I always forget how delicious crumb bars, crisps and cobblers are until I make them! There's nothing quite as satisfying as a simple shortbread dough baked together with a gooey fruit filling.
These healthy blueberry crumb bars are an easy recipe that's great for a small family dessert or single serving dessert to enjoy throughout the week. The bars are made in an 8x4 inch loaf pan and store well in the fridge.
Why You'll Love these Healthy Blueberry Crumb Bars
- They're made with a grain free flour blend - I used Beth Blend's nut and cassava free grain free flour blend
- Great for anyone with common food allergies - these blueberry bars are paleo, vegan, nut free, gluten free, grain free, dairy free, egg free, refined sugar free
- Easy to make - no complicated steps
- Taste delicious eaten warm or chilled
These paleo blueberry crumb bars are perfect whether you love fruity desserts, have an abundance of blueberries or are craving something sweet but healthy.
Ingredients
Here's a list of what you'll need to make these vegan blueberry crumb bars:
- Beth Blends Nut/Cassava Free Flour Blend (use the discount code bakeitpaleo to save on any purchase)
- salt
- palm shortening (or butter)
- maple syrup
- water
- vanilla extract
- blueberries (I used fresh, but frozen should work too)
- lemon juice
- tapioca starch (or arrowroot starch)
All of these ingredients are gluten free, dairy free, egg free, nut free, paleo and vegan friendly and create the most delicious blueberry crumble bars!
How to Make Healthy Blueberry Crumb Bars
For these blueberry crumb bars, first preheat your oven to 350 degrees F and line an 8x4 inch loaf pan with parchment paper.
Next, make the dough for the crust and crumble. Combine all of the dry ingredients, then mix in the wet ingredients. The dough may seem too dry at first, but keep kneading it with your hands until it comes together and can be shaped into a ball.
After making the crust and crumble dough, split it in half. Press one half of the dough into the lined baking pan. Set aside the rest for the crumble topping.
Then, make the blueberry filling. Combine all of the filling ingredients in a small saucepan. Place the pan on the stovetop and cook over medium heat, stirring frequently. Cook the filling for 15 minutes. By this time, the blueberries should have burst and the filling will be a slightly runny liquid.
Pour the blueberry filling over the crust.
Now for the crumble topping. Crumble the remaining dough over the top of the blueberry filling.
Lastly, place the blueberry crumb bars in the oven and bake at 350 degrees for 25-30 minutes.
After baking, remove the bars from the oven and let them cool to room temperature in the baking pan.
How to Serve Blueberry Crumb Bars
These bars can be served warm or chilled. If you want them to be cut into nice slices, then I suggest refrigerating them overnight. This allows the filling to fully set, making the bars much easier to cut.
Enjoy them as-is or top with vanilla ice cream or coconut whipped cream.
Storage
These healthy blueberry crumb bars are best kept in the fridge. Either store them in the baking dish or transfer them to a sealed container. Enjoy within one week.
Frequently Asked Questions
Do I have to use Beth Blends baking flour?
I have only tested these blueberry shortbread bars using Beth Blends flour, so cannot guarantee results with anything else. That being said, another grain free flour blend may work...just measure at a 1:1 ratio by weight.
For more recipes using Beth Blends, check out my homemade graham crackers and nut free paleo vanilla cupcakes.
Do you have a Beth Blends discount code?
Yes! Use the coupon code "bakeitpaleo" to get 10% off any purchase at bethblends.com.
Can these crumb bars be made with frozen blueberries?
Although I have only tested these bars with fresh blueberries, frozen should work just fine.
Can these blueberry bars be made in an 8x8 inch pan?
Yes! Simply double the recipe to make these blueberry crumb bars in an 8 inch square pan.
More Healthy Recipes with Blueberries
Print
Healthy Blueberry Crumb Bars (Paleo, Vegan)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8x4 inch loaf pan
Description
These healthy blueberry crumb bars have a grain free crust and crumble and a gooey blueberry filling. They're great chilled or eaten warm and topped with vanilla ice cream.
Ingredients
Crust and Crumble
- 2 cups Beth Blends Nut/Cassava Free Flour Blend (200g)
- ¼ tsp salt
- ⅓ cup palm shortening (or butter), room temp
- 2 Tbsp maple syrup
- 2 Tbsp water
- 1 tsp vanilla extract
Filling
- 2 cups fresh blueberries
- 1 Tbsp maple syrup
- 1 Tbsp fresh squeezed lemon juice
- 1 Tbsp tapioca starch (or arrowroot)
- pinch of salt
Instructions
- Preheat your oven to 350 degrees F and line an 8x4 inch loaf pan with parchment paper.
- Make the dough for the crust and crumble. Combine all of the dry ingredients, then mix in the wet ingredients. The dough may seem too dry at first, but keep kneading it with your hands until it comes together and can be shaped into a ball.
- Split the dough in half. Press one half of the dough into the lined baking pan. Set aside the rest for the crumble topping.
- Make the blueberry filling. Combine all of the filling ingredients in a small saucepan. Place the pan on the stovetop and cook over medium heat, stirring frequently. Cook the filling for 15 minutes. By this time, the blueberries should have burst and the filling will be a slightly runny liquid.
- Pour the blueberry filling over the crust.
- Add the crumble topping. Crumble the remaining dough over the top of the blueberry filling.
- Bake and Cool: place the blueberry crumb bars in the oven and bake at 350 degrees for 25-30 minutes.
- After baking, remove the bars from the oven and let them cool to room temperature in the baking pan. If you want to cut the bars into squares, then chill them in the fridge overnight before serving.
- Storage: keep the bars in a sealed container in the fridge for up to one week.
Katie
My family and I love these blueberry crumb bars. Enjoy!
Janell
Used a different base But the blueberries! Yum!
Kandice
The Bethblends flour link doesn’t work. Is there another flour that would work for these? My son cannot do nuts, including coconut, so hoping tigernut or something else might work.
Katie
Hi! Odd that the link isn't working for you. I just checked all of them and they appear to be working for me. You can just do a google search for Beth's Blends and go to their website. I have not tested this recipe with any other flour, but I'm sure a combination of tigernut flour and tapioca starch would work. You might be able to just use tigernut flour too. Another options... my Huckleberry Crumb Bars recipe uses almond flour and you should be able to follow that crust/crumble recipe and swap the almond flour for tigernut.