You can double or triple the recipe and freeze some for later! These berry bars make the perfect snack and you can also eat them for breakfast on the go. All of the ingredients in this recipe are simple pantry ingredients that you may already have on hand! Summer means fresh fruit and blueberries are abundant making this the perfect excuse to use them up. These blueberry crumble bars are packed with the freshest flavor and are easy to make! Why You’ll Love This Recipe It’s then layered with a crunchy butter crust made with oats and flour. The berry filling is made with a mix of fresh blueberries, sugar, and a hint of lemon. These blueberry crumble bars are just as delicious as they look so they make the prefect treat any time. Blueberries are my favorite fruit and I love adding them to bread, salads and desserts. Either way will work for this recipe.Haley here from If You Give a Blonde a Kitchen and I’m so happy to share this blueberry recipe with you. Coconut oil is liquid above 75 degrees F, and solid below that temperature. Hi Erica, you may use the coconut oil at a liquid state. Any advice from folks that have made these? Reply Does it need to be harder (like the consistency of room temperature butter) to make these work? I wasn’t sure if it would work either way. It doesn’t specify in the recipe to melt the coconut oil. My coconut oil stays in a liquid state in my cabinet. Thanks for sharing your experience! Reply Hi Amy – Glad to hear it turned out well for you in the end. These will definitely be made again! Reply Oh, and before I broiled them, I pushed the crumb topping part down with a spatula to help create more of an outer crust–it looked too loose to me… Maybe I didn’t mix it well enough? Anyway, once cooked and cooled, they easily cut into squares with a serrated knife. The top still didn’t look quite done, so I stuck them under the broiler for one minute at the end. I tried this recipe last night exactly as written (with fresh berries)… Yum! I ended up cooking the bars for 40 minutes in a Pyrex. Thanks, Maddy! We’re so glad you enjoyed the recipe 🙂 Reply I added a little bit of rolled oats to the topping as well and it added a nice little texture. Just made these and they are so delicious! That crumb topping is pretty much spot on, it goes so so well with the juicy berry filling. Any ideas? I used the same pan you recommended and followed the recipe and cooking times. And maybe because they didn’t get “baked in” might be why I thought they were too doughy for my liking. I thought there was a bit too much “dough” for my liking, but what surprised me the most is that not a single blueberry got “mashed” or cooked through and they were all still individual berries running amuck and I couldn’t cut them into squares, so just had to lump them into a dish and eat them out of the container. I also used frozen blueberries that I had picked locally last year and froze.
I made these this weekend and made them Paleo by using almond flour in place of the brown rice flour.
We’re so happy to hear you enjoyed the recipe, Marian! Thank you for the sweet comment 🙂 Reply Thank you “Nuts” family for providing your wonderful products. I substituted Rice flour because I didn’t have any Almond flour and they turned out perfect in my opinion. Made the blueberry crumb bars and they were so delicious and healthy tasting with the coconut flour and oil. We hope everyone at your potluck enjoys them 🙂 Reply Hi Beth! Glad to hear that the paleo version turned out well. Thank you for this amazing recipe!!! Reply Making a 2nd batch tomorrow to bring to a potluck on Saturday. some edges were cooked …taste great but think I need to cook a bit longer to be able to cut into bars. I just made them Paleo with almond flour and coconut sugar…baked it for 40 minutes. The sugar can be replaced with an unrefined sweetener such as agave powder or coconut sugar. Hi Kezia – For paleo substitutes, you can use almond flour in place of the brown rice flour. What could I use as a substitute for brown rice flour and sugar to make it Paleo? Hi Susan! Let us know how your substitutions work in the recipe. I may totally change up this recipe and use raspberries and blackberries instead of blueberries because that’s what was on sale recently and so that’s what’ in my fridge right now. Instead of agave or maple syrup, I would use coconut nectar or honey instead. I would also use tapioca starch instead of arrowroot because tapioca works really well when combined with fruit. I love that idea to substitute oats or I might substitute quinoa flakes or quinoa flour. Sounds like a great substitution, Pam! Let us know how it goes 🙂 Reply
BLUEBERRY CRUMB BAR RECIPE FREE
I am going to sub gluten free oats pulsed in the food processor for the brown rice flour in the topping.
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