I baked these vegan blueberry crumble bars for my neighbor’s barbecue last weekend. The blueberries made the bars juicy, and she said they were the best dessert she had ever served.
Delicious Vegan Dessert Bars
These crumble bars are packed with sweet, juicy blueberries and topped with a golden, crispy crumble made from oats and almond flour. The recipe takes about 45 minutes from start to finish and yields 9 generous bars, making them perfect for sharing.
Ingredients
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/4 cup maple syrup or agave syrup
- 1 teaspoon cornstarch
- 1 1/2 cups rolled oats
- 1 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil melted
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Prepare the Blueberries: In a mixing bowl, combine the fresh blueberries, lemon juice, maple syrup, and cornstarch. Gently stir until the blueberries are coated. Set aside.
- Make the Crumble: In another bowl, mix the rolled oats, almond flour, cinnamon, melted coconut oil, brown sugar, and salt until crumbly.
- Assemble the Bars: Press half of the crumble mixture firmly into the bottom of the prepared baking dish. Pour the blueberry mixture on top, spreading it evenly, and then sprinkle the remaining crumble over the blueberries.
- Bake: Bake in the preheated oven for about 25-30 minutes or until the crumble is golden brown and the blueberries are bubbly.
- Cool and Serve: Allow the bars to cool completely in the baking dish before cutting them into squares. For best results, refrigerate for a few hours before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 9 bars
- Calories: 180kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 26g
I store the bars in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The blueberries stay juicy, and I let bars come to room temperature before serving.
