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These Blueberry Crumb Bars have an easy, press-in pie crust and tons of blueberry filling. You won't even know that it's gluten-free because it's so good!
It's summer, and that means all the berries are in season. Our youngest daughter is who we call our complete blueberry monster in our house because she will, and usually does, eat all of the blueberries once we get them home and washed. Not to mention she loves anything with blueberries, from pancakes to muffins to even dessert, and that is where one of her favorite summer desserts comes from.
Crumb bars seem to be one of those classic desserts that so many people have forgotten about. In reality, they are super simple to make, and they are really delicious. They never last long in our house or out and about, for that matter.
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Whether you eat it for dessert at your summer BBQ or breakfast (no judgment here), you will want to add this one to your summer berry rotation.
It's tough to decide which part of these crumb bars are my favorite, the tender, flaky crust and crumb topping or the sweet juicy blueberry filling that has me feeling all the summer vibes in every bite!
Tips and Tricks
- For this Blueberry Crumb Bars recipe, you really can use any fruit if blueberries aren't your favorite. You can even use fresh or frozen, but it works best if they are slightly thawed before baking.
- If there is a lot of juice in the bottom of the bowl after tossing the berry-filling ingredients together, don't add it to the crumb bars. This can add too much liquid, and the bars will be soggy.
- The trick to perfect crumb topping is to use completely cooled to room temperature butter. Hot will cook the mixture, and the crumbs won't form. It's helpful to stir the dough with a fork to make perfect size crumbs.
- Make sure your bars have completely cooled before cutting into them. I like to leave them for at least 4 hours.
Ingredients in Blueberry Crumb Bars
-
- Cassava Flour
- Arrowroot Starch
- Tapioca Starch
- Guar Gum
- Salt
- Sugar
- Butter
- Vanilla
- Egg
- Milk of Choice
- Blueberries
- Lemon Juice
How to Make Blueberry Crumb Bars
-
- Make the crust/ crumble topping.
- Make the filling and pour over the crust.
- Top with remaining.
- Bake until the top is slightly golden brown.
- Cool and enjoy!
More Recipes to Enjoy!
Chocolate Peppermint Cookies (Copycat Thin Mints)
Chocolate Cutout Sugar Cookies
Easy 5 Ingredient Meringue Cookies
Blueberry Crumb Bars
Ingredients
For the Crust/ Crumb Topping:
- 2 ¼ C Cassava Flour
- ¼ C Arrowroot Starch
- 1 teaspoon Guar Gum
- ¼ teaspoon Salt
- ¾ C Sugar
- 8 TBS Butter at room temperatire
- 1 TSP Vanilla
- 1 Large Egg at room temperature
- 2 TBS Milk of Choice
Berry Filling
- 4 ½ C Blueberries fresh or frozen
- ½ C Sugar
- 2 TBS Lemon Juice
- 3 TBS Tapioca Starch
Instructions
- Preheat the oven to 375 degrees and either lightly grease or line an 8x8 baking pan with parchment paper and set it aside.
- Combine the ingredients for the crust and crumb into a bowl. Using a fork work it together until it becomes crumbly, reserve about 1 cup of the mixture and set it aside.
- Place the remaining mixture to the baking pan and gently press the mixture until it covers the bottom of the baking pan.
- Bake the crust in the 375-degree oven for about 15 minutes.
- While the crust bakes combine the filling ingredients into a bowl and stir till combined.
- Once the crust has baked for a few minutes, top with the berry mixture and sprinkle the top with the remaining crumble topping that was reserved.
- Place the mixture back into the oven and bake for an additional 30-35 minutes, until the top is golden brown and the blueberry mixture is bubbly.
- Allow the mixture to cool completely, at least 4 hours before cutting into squares.
- Store them in the fridge for up to a week.
Notes
- For this Blueberry Crumb Bars recipe, you really can use any fruit if blueberries aren’t your favorite. You can even use fresh or frozen, but it works best if they are slightly thawed before baking.
- If there is a lot of juice in the bottom of the bowl after tossing the berry filling ingredients together, don’t add it to the crumb bars. This can add too much liquid, and the bars will be soggy.
- The trick to perfect crumb topping is to use completely cooled to room temperature butter. Hot will cook the mixture, and the crumbs won’t form. It’s helpful to stir the dough with a fork to make perfect size crumbs.
- Make sure your bars have completely cooled before cutting into them. I like to leave them at least 4 hours.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 07/8/2019
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