Desserts

Healthy Blueberry Crumb Bars

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Healthy Blueberry Crumb Bars are a grain free dessert that is made with homemade chia blueberry compote, almond flour and maple syrup. These bars taste great as is, or even better warmed up with a scoop of vanilla ice cream. This blueberry crumb bar recipe is both vegan and gluten-free.

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Healthy Blueberry Crumb Bars are a grain free dessert that is made with homemade chia blueberry compote, almond flour and maple syrup. These bars taste great as is, or even better warmed up with a scoop of vanilla ice cream. This blueberry crumb bar recipe is both vegan and gluten-free.

I made cranberry crumb bars last year during the holiday’s that turned out amazingly sweet. Now that we are in spring, I wanted to create a new recipe that includes spring time berries like BLUEBERRIES! Blueberries are the absolute most perfect snack. They are a great staple for breakfast, a quick snack or even blended into smoothies for an extra source of antioxidants.

Blueberries are one of my favorite fruits because they’re juicy, they’re sweet and they’re just so easy to enjoy. Aside from eating them alone, they of course make for the best desserts and these Blueberry Crumb Bars are proof of that!

Whenever I create desserts, I always try to create something with everyone in mind. Which is exactly why most of my recipes are plant-based, vegan or gluten-free. Even if you don’t fall into any of those categories, you can still enjoy this recipe! These blueberry crumb bars are grain free as they are made with a blend of almond and coconut flour. I tried to focus on letting the sweetness from the blueberries shine, so these aren’t overly sweet which is just how I like them.

The best part though is that they are totally customizable, you can always add more sugar to sweeten them up if you want. Try them and let me know what you think by tagging me on socials! Please consider leaving a comment and rating below, this helps me and my business so much!

Healthy Blueberry Crumb Bars are a grain free dessert that is made with homemade chia blueberry compote, almond flour and maple syrup. These bars taste great as is, or even better warmed up with a scoop of vanilla ice cream. This blueberry crumb bar recipe is both vegan and gluten-free.

Ingredients in Blueberry Crumb bars

To make this fresh blueberry recipe, you’ll need the following:

  • fresh or frozen blueberries
  • orange juice or water
  • maple syrup
  • lemon juice
  • chia seeds
  • almond flour
  • coconut flour
  • coconut sugar
  • salt
  • baking powder
  • cinnamon
  • cold vegan butter
  • flax eggs, ground flax mixed with water

How to make vegan blueberry crumb bars

First, preheat the oven to 350F and prepare an 8×8 baking dish by lining it with parchment paper.

Next, in a medium saucepan, add in the blueberries, orange juice, maple syrup, and lemon juice. Let this mixture simmer for about 8-10 minutes stirring occasionally. At the middle mark, take a fork or potato masher and start mashed the blueberries until there is little to no whole blueberries left.

Add in the chia seeds last and remove from heat. Let this mixture sit to thicken while you prep the rest of the ingredients for this recipe.

Prepare your flax eggs by combining 3tbsp of ground flax with 6 tbsp of water, mix with a fork and let it sit on the counter or in the fridge for 10 minute to thicken.

In the meantime, combine almond flour, coconut flour, coconut sugar, salt, baking powder and cinnamon in a large mixing bowl. Whisk until ingredients are well incorporated.

Next, take a block (1/2 cup) of cold vegan butter and chop it into small cubes. Place the cold butter into the flour mixture and using your clean hands, mix until the butter is combined into the flour. Leaving a small amount of butter is okay, but you want majority of it to be combined.

Add in the flax egg next and mix with your hands once again. Reserve about 2/3 cup of this mixture and pour the rest into the prepared 8×8 baking dish.

Spread evenly until the bottom of the pan is completely covered, pour over the blueberry compote next and then top off with the rest of the flour mixture by sprinkling the batter over the top in small to medium sized clumps.

Place in the oven and bake for 40-45 minutes. Remove from the oven and let cool completely before cutting into.

Best stored in an airtight container in the refrigerator and enjoyed within 4-5 days.

Healthy Blueberry Crumb Bars are a grain free dessert that is made with homemade chia blueberry compote, almond flour and maple syrup. These bars taste great as is, or even better warmed up with a scoop of vanilla ice cream. This blueberry crumb bar recipe is both vegan and gluten-free.

Some tips/substitutions for making Blueberry Crumb Bars

  • You could easily change up this recipe by using another fresh or frozen berry, such as raspberries, strawberries blackberries, etc! The possibilities are endless.
  • Add zest of a lemon or orange to the chia blueberry compote to add a more intense zesty flavor.
  • Patience is key when enjoying these bars, you absolutely must let them cool completely before cutting into. Since these bars are grain free, there is not gluten holding them together. So letting them cool before cutting into is key in order for them to keep their shape.
  • Want a sweeter blueberry crumb bar? Add more maple syrup or sugar to the blueberry compote!
  • Want to use regular flour? Follow this recipe and use whichever fruit you want instead of the cranberries!
Healthy Blueberry Crumb Bars are a grain free dessert that is made with homemade chia blueberry compote, almond flour and maple syrup. These bars taste great as is, or even better warmed up with a scoop of vanilla ice cream. This blueberry crumb bar recipe is both vegan and gluten-free.

Healthy Blueberry Crumb Bars

Recipe by Hannah KlingCourse: DessertCuisine: AmericanDifficulty: Beginner
Servings

12

servings
Prep time

20

minutes
Cooking time

40

minutes

Healthy Blueberry Crumb Bars are a grain free dessert that is made with homemade chia blueberry compote, almond flour and maple syrup. These bars taste great as is, or even better warmed up with a scoop of vanilla ice cream. This blueberry crumb bar recipe is both vegan and gluten-free.

Ingredients

  • Blueberry Chia Jam
  • 2 cups fresh or frozen blueberries

  • 1/4 cup orange juice

  • 2 Tbsp maple syrup

  • 2 Tbsp lemon juice

  • 3 Tbsp chia seeds

  • Crust + topping
  • 2 cups almond flour

  • 1/2 cup coconut flour

  • 1/2 cup coconut sugar

  • 1/4 tsp salt

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 cup vegan cold butter, cut into cubes

  • 2 flax eggs (3 Tbsp ground flax mixed with 6 Tbsp water, see notes) or 2 regular chicken eggs.

Directions

  • First, preheat the oven to 350F and prepare an 8×8 baking dish by lining it with parchment paper.
  • Next, in a medium saucepan, add in the blueberries, orange juice, maple syrup, and lemon juice. Let this mixture simmer for about 8-10 minutes stirring occasionally. At the middle mark, take a fork or potato masher and start mashed the blueberries until there is little to no whole blueberries left.
  • Add in the chia seeds in last and remove from heat. Let this mixture sit to thicken while you prep the rest of the ingredients for this recipe.
  • Prepare your flax eggs by combining 3tbsp of ground flax with 6 tbsp of water, mix with a fork and let it sit on the counter or in the fridge for 10 minute to thicken.
  • In the meantime, combine almond flour, coconut flour, coconut sugar, salt, baking powder and cinnamon in a large mixing bowl. Whisk until ingredients are well incorporated.
  • Next, take a block (1/2 cup) of cold vegan butter and chop it into small cubes. Place the cold butter into the flour mixture and using your clean hands, mix until the butter is combined into the flour. Leaving a small amount of butter is okay, but you want majority of it to be combined.
  • Add in the flax egg next and mix with your hands once again. Reserve about 2/3 cup of this mixture and pour the rest into the prepared 8×8 baking dish.
  • Spread evenly until the bottom of the pan is completely covered, pour over the blueberry compote next and then top off with the rest of the flour mixture by sprinkling the batter over the top in small to medium sized clumps.
  • Place in the oven and bake for 40-45 minutes. Remove from the oven and let cool completely before cutting into.
  • Best stored in an airtight container in the refrigerator and enjoyed within 4-5 days.

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
  • Please consider leaving a comment and rating below.
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