Blueberry Crumble Bars
Healthy Blueberry Crumble Bars are easy to make with wholesome ingredients. Soft and chewy bottom, gooey, jammy center and a crispy crumble topping...perfect any time of day!
Servings: 24 bars
Calories: 147kcal
Equipment
Ingredients
- 3 ½ cups old fashioned oats
- 2 ½ cups super fine almond meal*
- 2 Tablespoons ground flax
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon sea salt
- ½ cup unsweetened apple sauce*
- ½ cup orange juice
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
Filling:
- 3 cups blueberries divided
- 1 Tablespoon lemon juice
- 4 dates
- 3 Tablespoons chia seeds
- Optional: 1 nectarine chopped
Instructions
- Preheat oven to 350 and line 9 x 9* or 9 x 13 baking pan with unbleached parchment.
- Set aside 1 cup blueberries. Combine remaining 2 cups blueberries, lemon juice, pitted dates in food processor. Scrape down sides, process again. Transfer to small bowl and mix in chia seeds. Let sit to gel while preparing dough.
- Rinse out the bowl of the processor and then add in oats, almond meal, flax, baking powder, cinnamon and sea salt. Pulse to combine. Then add in orange juice , apple sauce, maple syrup and vanilla extract. Process. Scrape down sides and process again until well combined and smooth. Batter will be pasty.
- Set aside 1 ½ cups of dough and add the remaining dough into the prepared baking pan. It will be pasty and sticky. Use an offset spatula or your fingers to smooth dough into corners, pressing down for a firm fit. Wet the spatula or your hands to make this process easier.
- Spread blueberry “jam” evenly over dough. Sprinkle blueberries over jam and chopped nectarines, if using.
- Scoop the remaining dough out onto blueberry mixture. It's OK if it's not totally covered, just be sure it's evenly spread over the surface.
- For square pan, bake for 40 minutes, rectangle pan bake for 30 minutes. Crumble is done when top is lightly browned and set.
- Remove from oven and allow to cool in pan before cutting into squares or bars.
Video
Notes
NUT ALLERGIES: Substitute coconut flour for the almond flour. I am allergic to coconut, so I have not personally tried it, but a good friend did and said it came out great, using the same 2 ½ cups.
APPLE SAUCE: The individual containers of applesauce measure out at 3.9 oz. If using a large jar, measure out just under ½ cup.
BAKING PAN: For a thicker crumble bar, use the square baking pan. If you prefer a thinner bar, the 9 x 13 will be a better size pan to use. See the post above for photos of each.
Nutrition
Serving: 1g | Calories: 147kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 87mg | Fiber: 4g | Sugar: 7g